Here are a incorporate 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 excellent low-budget holiday gift. Just put your gelato in a tupperware container, wrap it with a bow and include a card (with the gelato formula 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 double it because I include the gelato recipes. Lots of my friends have gotten into gelato manufacture after receiving a gift from me.
Try these gelato recipes (from Bon Appetit magazine) this holiday season:
Cinnamon, Chocolate & Toffee Gelato - assuredly excellent with Hot Chocolate!
Ingredients
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)
Preparation
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 puny 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 while last puny of churning. Exchange to container; cover. Freeze at least 3 hours and up to 2 days.
Zagablione Gelato - Try this one with a puny Egg Nog
Ingredients
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
Preparation
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 climatic characteristic registers 170°F, about 6 minutes. Immediately pour custard straight 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. Exchange gelato to container. Cover and Freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)
Please enjoy these remarkable gelato recipes this holiday season.
Gelato Recipes for the HolidaysVariable Frequency Drive Basics Absolute Pressure Sensors Homemade Chocolate Cupcake Recipe
