Recipes
Gelato Recipes
Mascarpone Gelato
This is dessert is easy to prepare and will have your guests wanting more
16oz Mascarpone cheese
2 cups milk
2 cups heavy cream
1 vanilla bean
2 tsp grated lemon zest
2/3 cup toasted pine nuts
2/3 cup sugar
cocoa powder for garnish
Combine sugar, milk and cream in medium saucepan.
Bring to simmer over medium heat and then remove from burner.
Pour into a bowl and scrape vanilla bean in the mixture.
Set aside for 30 minutes, then strain into another bowl discarding the vanilla beans.
Cover and refrigerate for at least 2 hours or overnight.
Add pine nuts, mascarpone and lemon zest.
Pour into the ice cream maker and then freeze.
Garnish with a dusting of cocoa powder.
Gelato Jack-O-Lanterns
Serves 12
12 navel oranges
1 pint chocolate gelato
12 cinnamon sticks
Cut off the top of the oranges and gently hollow out the pulp, leaving the pith and shell. thick shell.
Remove pulp from cut-off tops.
Cut Jack-O'Lantern faces into each orange.
Freeze hollowed shells for at least 1 hour.
Scoop gelato into the frozen shells, enough so that the gelato does not ooze out of carved areas.
Cut a small hole in the top of each orange, place onto jack-o-lantern and insert cinnamon stick through the hole.
Freeze for at least 3 hrs, or until ready to serve.
Hazelnut Gelato Cream Puff
1/2 cup. butter
1 cup boiling water
1 cup sifted all purpose flour
1/4 teaspoon salt
4 large eggs
½ gallon hazelnut gelato
Hot fudge topping
½ cup hazelnuts roasted, peeled and chopped
Melt butter in boiling water, add flour and salt, stir vigorously, stirring constantly until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each until smooth.
Drop dough by heaping tablespoons 3 inches apart on a greased cookie sheet.
Bake at 450 degrees for 15 minutes, then reduce temperature to 325 and bake for another 25 minutes.
Remove cream puffs from oven and split.
Turn oven off and return cream puffs for 20 minutes. Remove and cool on rack.
Fill with a large scoop of hazelnut gelato
Combine fudge topping with hazelnuts and drizzle over pastry
Indian Kulfi Gelato
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground cardamom
2 tablespoons chopped pistachios (reserve 1 tablespoon)
1 tablespoon finely ground almonds
Pour milk into saucepan and bring to boil over high heat, stirring constantly.
Lower heat to medium-low and continue to cook, stirring constantly, until reduced to approximately 1 ¾ cups. (This may take about 30-45 minutes).
Add sugar, 1 tablespoon pistachio, almonds, and cardamom. Stir well. Set aside to cool.
Pour the mixture into Kulfi molds, popsicle molds or freezer safe ramekins.
Cover with plastic wrap or foil and freeze until set, about 6 hours.
Remove the gelato from the molds by running a sharp knife around the edges, cut into serving size and garnish with pistachios.
Espresso Gelato
You’ll love the deep rich flavor of this favorite gelato.
5 large egg yolks
1 cup of sugar
1 ½ cups whole milk
1 tablespoon espresso powder dissolved in ½ cup hot water (cooled)
chocolate covered coffee beans for garnish (optional)
Whisk yolks and sugar in large bowl to blend.
Bring milk to boil in heavy medium saucepan.
Gradually whisk hot milk into egg mixture; then whisk in espresso. Return to saucepan.
Stir over medium heat until it thickens, about 8 minutes (do not boil).
Refrigerate until cold, about 3 hours.
Pour into ice cream maker and follow manufacturer’s instructions.
Scoop into covered container and freeze up to 3 days.
Serve with a garnish of chocolate covered coffee beans
Pumpkin Gelato
2 cups whole milk
1 ¼ cups brown sugar
1 cup heavy cream
3 teaspoons pumpkin pie spice
1 large egg yolk
1 cup canned pumpkin puree
3 teaspoons vanilla extract
Place the milk, cream, ¼ cup of the brown sugar and spice in a small saucepan over low heat to warm, stirring.
Whisk egg yolk and sugar together in a small bowl. Add ¼ cup of the warm milk mixture and continue whisking.
Add ½ cup milk to the egg, a little at a time and continue whisking. Add this mixture to the rest of the milk and simmer until it thickens. Do not allow mixture to boil.
Set the mixture aside until and cool.
Pour through a medium fine strainer into a bowl.
Add the pumpkin, vanilla extract and mix well.
Cover and refrigerate about 3 hours.
Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
Scoop gelato into covered container and freeze for up to 3 days.
