Filter
Top Products
11
English
Creamy Lemon-Orange Gelato
Scald milk with orange peel, lemon peel and coffee beans
in heavy medium saucepan.
Whisk yolks and sugar in medium bowl to blend.
Gradually whisk half of milk mixture into yolks. Return
yolks to saucepan with remaining milk. Stir over low heat
until mixture thickens slightly and leaves path on back of
spoon when finger is drawn across, about 8 minutes;
do not boil. Strain into medium bowl. Refrigerate until
well chilled.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to
Stir Speed. Using a container with a spout, pour mixture
into freeze bowl. Continue on Stir Speed for 15 to 20
minutes or until desired consistency. Transfer ice cream to
airtight container and freeze several hours to allow flavors
to ripen. Can be prepared up to 4 days ahead. If frozen
solid, soften slightly in refrigerator about 20 minutes
before serving.
Yield: 8 servings (120 mL [
1
⁄2 cup] per serving).
500 mL (2 cups) reduced-
fat (2%) milk
4 (5 x 2 cm [2 x
3
⁄4 -inch])
strips orange peel
4 (5 x 2 cm [2 x
3
⁄4 -inch])
strips lemon peel
6 coffee beans
5 egg yolks
170 g (
3
⁄4 cup) sugar
Fresh Raspberry Sorbet
750 g raspberries
90 mL (
1
⁄4 cup plus 2
tablespoons) water
300 mL (1
1
⁄4 cups) Simple
Syrup (recipe follows)
Combine raspberries and water in bowl of food
processor fitted with metal blade. Process until very
smooth; pour through fine mesh strainer, pressing down
lightly on solids trapped in strainer to extract as much
liquid as possible without forcing solids through strainer.
Discard solid. Pour liquid into airtight container and
refrigerate until thoroughly chilled, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive assembly
as directed in attachment instructions. Turn to STIR (Speed 1).
Combine chilled raspberry juice and chilled simple syrup.
Using a container with a spout, pour mixture into freeze
bowl. Continue on STIR (Speed 1) for 7 to 12 minutes or
until desired consistency. Immediately transfer sorbet into
airtight container and freeze at least 2 hours before serving.
Yield: 8 servings (
230 mL [1 cup] per serving).
500 g (2 cups) sugar
500 mL (2 cups) water
Combine sugar and water in saucepan. Bring to a boil
over medium-high heat; cook and stir until sugar dissolves
completely, about 10 minutes. Transfer to ice bath,
stirring until well chilled. Refrigerate until ready to use.
Yield: 710 mL (3 cups) syrup
Simple Syrup