Here are a couple of great gelato recipes that you should check out for the holidays this year. As I said before, I think gelato is going to be America's next food craze and you should introduce your friends and family to gelato this Holiday season. Why give another fruitcake, or bring a pumpkin pie to Thanksgiving dinner.
Everyone will love your homemade gelato and will appreciate that you put in the effort to make it yourself. Gelato makes the perfect low-budget holiday gift. Just put your gelato in a tupperware container, wrap it with a bow and include a card (with the gelato recipe of course). I give homemade gelato to all of my friends. Many look forward all year to receiving my gelato. I go the extra mile and use an elegant glass container instead of tupperware. My friends get a heart felt gift, they get to keep and use the container it came in, and they can try to duplicate it because I include the gelato recipes. Lots of my friends have gotten into gelato making after receiving a gift from me.
Try these gelato recipes (from Bon Appetit magazine) this holiday season:
Cinnamon, Chocolate & Toffee Gelato - Absolutely Perfect with Hot Chocolate!
1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
Pinch of salt
2 cups whole milk, divided
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup chilled heavy whipping cream
1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)
Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.
Zagablione Gelato - Try this one with a little Egg Nog
4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala
2 tablespoons dark rum
1 teaspoon vanilla extract
Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170°F, about 6 minutes. Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.
Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)
Please enjoy these fantastic gelato recipes this holiday season.
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