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Recipes (continued)
Custard Based Gelato
Gelato Custard base Makes approx. 950ml
2 cups (500ml) milk
½ cup (125ml) light cream
5 egg yolks
½ cup (110g) caster sugar
1. Combine milk and cream in a saucepan.
Bring the mixture to simmering point
over low heat.
2. Whisk egg yolks and sugar together for
3-4 minutes, until light and creamy.
3. Gradually whisk in hot milk mixture into
yolk mixture until well combined.
4. Return the mixture into a clean
saucepan and cook, stirring constantly
with a wooden spoon, over low heat until
mixture thickens and coats the back of
the spoon. Do not allow mixture to boil
or it will curdle.
5. Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing
in the fridge to chill for several hours.
6. Position the Automatic Ice-Cream Maker
as directed on pages 6-8. Turn unit on;
add mixture through the pouring hole.
7. Mixture will be ready once the paddle
starts to rotate in the other direction,
this will take about 25 minutes.
Gelato variations
Chocolate Nougat Gelato makes approx 1 litre
1 quantity gelato custard base
80g Toblorone chocolate, chopped
50g chopped Toblorone chocolate, extra
1. Follow steps 1-7 for gelato custard base.
Heating the 80g chocolate with the
cream and milk.
2. Add finely chopped chocolate to the
gelato mixture through the pouring hole
when churning.
Passionfruit Gelato makes approx 1 litre
You will need approximately 4 passionfruit
for this recipe
1 quantity gelato custard base
½ cup passionfruit pulp
1. Follow steps 1-7 for gelato custard base.
2. Stir passionfruit into the gelato mixture
before churning.
Pistachio Gelato makes approx 1 litre
1 quantity gelato custard base
1
/3 cup (50g) roasted and chopped pistachios
1. Follow steps 1-7 for gelato custard base.
2. Add chopped pistachios to the gelato
mixture through the pouring hole when
churning.