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OLIVE OIL-THYME GELATO
Makes about 4½ cups (nine ½-cup servings)
1 cup heavy cream
3 cups whole milk, divided
1 sprig fresh thyme
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
¾ cup extra virgin olive oil
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream, 2 cups of the milk, and
the thyme. Set over medium/medium-low heat and bring to a
simmer. Remove from heat and allow thyme to steep in the
cream/milk mixture for about 30 minutes. After steeping,
remove and discard thyme and then return to the heat and bring
back to a simmer.
2. While cream/milk mixture is re-heating, put the remaining milk,
sugar, cornstarch and salt into a small-medium mixing bowl.
Whisk to combine. Slowly whisk in the olive oil.
3. Once milk/cream mixture comes to its second simmer, add the
milk/sugar mixture and stir until fully combined. While still set
over medium/medium-low heat, continuously stir until mixture
boils and thickens to where it can coat the back of a spoon (this
will take about 15 minutes, depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Cover and refrigerate a minimum of at least 2
hours, or overnight. Whisk mixture together again before
pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the gelato paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The gelato will have a soft, creamy
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 394 (69% from fat) • carb. 29g • pro. 3g • fat 31g • sat. fat 10g
• chol. 48mg • sod. 68mg • calc. 118mg • fiber 0g
PISTACHIO GELATO
Makes about 4 cups (eight ½-cup servings)
1 cup heavy cream
3 cups whole milk, divided
1¼ cups granulated sugar, divided
2 tablespoons cornstarch
pinch sea of kosher salt
2 cups pistachios
¾ teaspoon pure almond extract
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream and 2 cups of the milk.
Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, 1
cup of the sugar, cornstarch and salt into a small-medium
mixing bowl. Whisk to combine; reserve. Put the pistachios and
remaining ¼ cup of sugar into a food processor. Pulse to
roughly chop; reserve.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set over
medium/medium-low heat, continuously stir until mixture boils
and thickens to where it can coat the back of a spoon (this will
take about 15 minutes, depending on the stove being used).
4. Remove pan from heat, stir in almond extract, pectin and
pistachio/sugar mixture; cool to room temperature. Cover and
refrigerate a minimum of at least 2 hours, or overnight. Whisk
mixture together again before pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the gelato paddle. Turn
unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The gelato will have a soft, creamy
texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 464 (52% from fat) • carb. 47g • pro. 10g • fat 28g • sat. fat 10g
• chol. 54mg • sod. 80mg • calc. 166mg • fiber 3g