Carol Shenkenberger wrote to Ruth Haffly <=-

Snipping a piece. My newest toy is an ice cream machine.

Does anyone have a recipe for what they call 'gelato'?

Here are six that I have in stock: (two per post)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dulce De Leche Gelato
Categories: I scream, Desserts
Yield: 1 servings

14 oz Can sweetened condensed
- milk
1/4 c Brown sugar
1/4 c Water
2 lg Egg yolks
1 1/2 pt Heavy cream
1 tb Vanilla
1/8 ts Salt

Fill a large pot 3/4-full with water. Place the unopened
can of condensed milk in the water, making sure it is
covered completely, and carefully bring to a gentle boil.
Reduce heat and simmer for 3 hours, adding more water as
necessary.

Remove from the heat and let sit until completely cool.
Watch the can carefully to make sure it does not start
to bulge. If the can does begin to bulge, remove from
the heat and let cool. Once cool, punch a small hole in
the top of the can, return to the heat, and continue
cooking.

Although this is a traditional way to make this recipe,
we suggest using the method below as a safe alternative
to cooking an unopened can of condensed milk.

Pour the condensed milk into the top of a double boiler
set over simmering water. Cook, stirring every 5 min,
until a caramel color is achieved, about 2 to 3 hours.
Or, Set the oven to 425+#F. Pour the condensed milk into
a baking dish and cover with foil. Place the pan in a
larger pan. Fill the larger pan with enough water to
come halfway up the sides of the baking dish with the
condensed milk. Bake until caramelized, about 2 hours.

In a clean saucepan, combine the brown sugar and 1/4
cup water. Bring to a boil over medium heat. Reduce the
heat and simmer, stirring, until the sugar is dissolved.
Remove from the heat and let cool.

In a metal bowl set over a pot of simmering water, whisk
together the warm syrup and egg yolks. Whisk constantly
until the mixture is a thick, pale yellow and reaches
the ribbon stage. Remove the bowl from the heat, and
beat with an electric mixer on low speed until cool.
Whisk in the condensed milk, heavy cream, vanilla and
salt. Strain through a fine mesh sieve into a clean
container. Cover with plastic, pressing down onto the
surface to prevent a skin from forming.

Refrigerate until well chilled, at least 2 hours.

Transfer to the bowl of an ice cream machine and process
according to the manufacturer's instructions. Transfer
to an airtight container and freeze until ready to serve.

Recipe courtesy Emeril Lagasse, 2002

Prep Time: 50 minutes
Inactive Prep Time: 6 minutes
Cook Time: 3 hours 15 minutes
Yield: 1 quart

Episode#: EM1F44
Copyright +¬ 2006 Television Food Network, G.P.

Meal Master Format by Dave Drum - 24 June 2008

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gelato Di Caffe
Categories: Five, Desserts, Dairy
Yield: 8 Servings

2/3 c Sugar
4 c Yolks
1 c Milk; room temp
4 tb Instant espresso powder
1 c Whipping cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and
very thick. Slowly add milk, beating gently to avoid a
build-up of foam. Stir in salt. Transfer mixture to the
top of a double boiler with an inch of boiling water in
the bottom half. Regulate heat so water remains at a low
boil, and stir continuously 8 minutes. Custard will
thicken enough to coat the spoon, and surface foam will
disappear.

Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard
somewhat. Then transfer it to a bowl and add espresso
powder, stirring to dissolve it thoroughly. Cover and set
in refrigerator to chill thoroughly. Also chill whipping
cream.

When ready to proceed, whip cream into soft peaks and stir
it into coffee custard. Transfer mixture to ice cream
machine and freeze according to machine's directions.

Makes 1 Quart

FROM: Tom Maresca & Diane Darrow

Uncle Dirty Dave's Archives

MMMMM


... "Everything in the world may be endured except continued prosperity." oethe

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plain Base For Gelato
Categories: Five, Dairy, I scream, Eggs
Yield: 1 Servings

2 c Whole milk
1 c Heavy cream
4 lg Egg yolks
2/3 c Sugar

In a heavy-bottom saucepan, combine the milk and cream.
Place over medium-low heat and cook, stirring
occasionally so a skin doesn't form, until tiny bubbles
start to form around the edges and the mixture reaches a
temperature of 170+#F/77+#C.

Meanwhile, in a medium heat-proof bowl, whisk the egg
yolks until smooth. Gradually whisk in the sugar until it
is well incorporated and the mixture is thick and pale
yellow. Temper the egg yolks by very slowly pouring in
the hot milk mixture while whisking continuously. Return
the custard to the saucepan and place over low heat.
Cook, stirring frequently with a wooden spoon, until the
custard is thick enough to coat the back of the spoon and
it reaches a temperature of 185+#F/85+#C. Do not bring to a
boil.

Pour the mixture through a fine-mesh strainer into a
clean bowl and let cool to room temperature, stirring
every 5 minutes or so. To cool the custard quickly, make
an ice bath by filling a large bowl with ice and water
and placing the bowl with the custard in it; stir the
custard until cooled. Once completely cooled, cover and
refrigerate until very cold, at least 4 hours or
overnight.

Bon App+¬tit | August 2010

Yield: Makes 1 quart

MM Format by Dave Drum - 10 August 2010

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Key Lime w/Graham Cracker Gelato
Categories: Five, I scream, Breads, Citrus
Yield: 1 Quart

Plain Base *
3 tb Fresh lime juice, preferably
- Key lime
2 ts Grated lime zest
3/4 c Crushed graham crackers;
- frozen **

Make the Plain Base and chill as directed.

Gently whisk the lime juice and zest into the base. Pour
the mixture into the container of an ice cream machine
and churn according to the manufacturer's instructions.
Just after churning quickly stir in the graham cracker
crumbs. Transfer to an airtight container and freeze for
at least 2 hours before serving.

NOTE To crush graham crackers, place about 5 graham
crackers in a large zip-top bag. Place on a work surface
and roll over them with a rolling pin, heavy jar, or wine
bottle. Alternatively, break them up a bit by hand, then
process in a food processor into crumbs.

* Separate recipe

F. W. Pearce/Danilo Zecchin | The Ciao Bella Book of
Gelato & Sorbetto: Bold, Fresh Flavors to Make at Home

Bon App+¬tit | July 2010

Yield: Makes 6 servings

MM Format by Dave Drum - 10 August 2010

Uncle Dirty Dave's Archives

MMMMM

... A little learning is a dangerous thing but a lot of ignorance is just as ad

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry Gelato
Categories: I scream, Fruits, Desserts, Dairy
Yield: 3 Servings

MMMMM---------------------------GELATO--------------------------------
1/2 Vanilla bean; halved
- lengthwise
3 1/2 c Whole milk
1/2 c Turbinado sugar
2 tb Cornstarch

MMMMM--------------------------CHERRIES-------------------------------
1/2 lb Bing cherries; pitted (1 1/2
- c; do not substitute
- frozen)
2 tb Turbinado sugar
1 ts Pure almond extract
1 ts Pure vanilla extract

EQUIPMENT: an ice cream maker

MAKE GELATO: Scrape seeds from vanilla bean with tip of a
paring knife into a small heavy saucepan. Add milk and a
pinch of salt and bring just to a boil, then remove from
heat.

Meanwhile, whisk together sugar and cornstarch, then add
1/2 cup hot milk, whisking until smooth. Whisk into milk
in saucepan. Bring to a simmer, whisking, then simmer,
whisking, 3 minutes. Immediately pour through a fine-mesh
sieve into a metal bowl set in an ice bath. Cool to room
temperature, stirring occasionally, about 10 minutes.

Remove from ice bath and chill, covered, 1 hour.

PREPARE CHERRIES: Pulse cherries, sugar, and extracts in a
food processor until finely chopped, then chill, covered,
one hour.

MAKE ICE CREAM: Stir cherries with their juices into
gelato mixture and freeze in ice cream maker. Transfer to
an airtight container and put in freezer to harden, at
least 2 hours.

Recipe by Viviane Bauquet Farre

Gourmet | June 2008

MM Format by Dave Drum - 12 September 2013

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Cajeta Cashew Gelato
Categories: Desserts, Citrus, Nuts, Fruits, I scream
Yield: 1 Servings

MMMMM-------------------------PLAIN BASE------------------------------
2 c Whole milk
1 c Heavy cream
4 lg Egg yolks
2/3 c Sugar

MMMMM---------------------------GELATO--------------------------------
2 Ripe bananas; chilled
1 tb Sugar
1/2 tb Fresh lemon juice
1/2 c Coarse chopped, roasted,
- salted cashews; frozen
1/2 c Cajeta; slightly warmed

MAKE THE PLAIN BASE AND CHILL AS DIRECTED: In a
heavy-bottom saucepan, combine the milk and cream. Place
over medium-low heat and cook, stirring occasionally so a
skin doesn't form, until tiny bubbles start to form
around the edges and the mixture reaches a temperature
of 170+#F/77+#C.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks
until smooth. Gradually whisk in the sugar until it is well
incorporated and the mixture is thick and pale yellow.
Temper the egg yolks by very slowly pouring in the hot milk
mixture while whisking continuously. Return the custard to
the saucepan and place over low heat. Cook, stirring
frequently with a wooden spoon, until the custard is thick
enough to coat the back of the spoon and it reaches a
temperature of 185+#F/85+#C. Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a
clean bowl and let cool to room temperature, stirring
every 5 minutes or so. To cool the custard quickly, make
an ice bath by filling a large bowl with ice and water
and placing the bowl with the custard in it; stir the
custard until cooled. Once completely cooled, cover and
refrigerate until very cold, at least 4 hours or
overnight.

FINISH THE GELATO: Place the bananas, sugar, and lemon
juice in a blender and add half of the base. Blend until
smooth, then whisk into the remaining base. Pour the
mixture into the container of an ice cream machine and
churn according to the manufacturer's instructions. Add
the cashews 5 minutes before the churning is completed.

Just after churning, drizzle the cajeta over the top and
quickly and lightly swirl in a zigzag pattern with a
spoon or butter knife.

F. W. Pearce Danilo & Zecchin: The Ciao Bella Book of
Gelato & Sorbetto: Bold, Fresh Flavors to Make at Home

Epicurious | July 2010

Makes: 1 quart

MM Format by Dave Drum - 26 July 2010

Uncle Dirty Dave's Archives

MMMMM

... MAC error msg: "Like dude, something went wrong"

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Re: test: health
By: Dave Drum to Carol Shenkenberger on Sun Dec 09 2018 05:02 am

Snipping a piece. My newest toy is an ice cream machine.

Does anyone have a recipe for what they call 'gelato'?

Here are six that I have in stock: (two per post)

Thanks!
xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

On 12-08-18 13:26, Carol Shenkenberger <=-
spoke to Ruth Haffly about test: health was beef <=-

Snipping a piece. My newest toy is an ice cream machine.

Does anyone have a recipe for what they call 'gelato'?

Here is one from our data base that calls for a machine. Most of the
ones I have simply talk about freezing in freezer, and maybe whipping it
later.

If you want, I could zip up about a dozen or so and email them to you.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: STRAWBERRY GELATO STYLE DESSERT
Categories: ???, Dessert
Yield: 1 Servings

2 c Lowfat milk (2%)
1 c Refrigerated or frozen egg
-product, thawed
1/2 c Sugar
4 c Cut up strawberries
1 ts Lemon juice
-fresh strawberries, opt.

Combine milk, egg product and sugar in a heavy saucepan. Cook and
stir over medium heat about 10 minutes or till mixture is thickened.
DO NOT BOIL. Remove from heat. Place saucepan in sink or bowl of ice
water 1-2 minutes, stirring constantly. Pour custard mixture into a
bowl; set aside. Place strawberries into a blender container. Cover
and blend until nearly smooth. Stir strawberries and lemon juice into
custard mixture. Cover the surface with plastic wrap. Refrigerate
several hours or overninght tilll completely chilled. Or, place bowl
in a sink of ice water to chill quickly. Freeze in a 2 or 3 quart ice
cream freezer according to manufacturers

directions. Serve with additional strawberries, if desire. Makes 7
cups (14 servings)

Per serving: 65 cal., 1g fat, 3mg chol., 41mg sodium, 12g carb., 1g
fiber, 3g pro., 1/2 fruit exchange.

BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95.

Recipe posted by: Carolyn Shaw

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 03:18:19, 11 Dec 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Re: Gelato
By: Dale Shipp to Carol Shenkenberger on Tue Dec 11 2018 03:16 am

Snipping a piece. My newest toy is an ice cream machine.

Does anyone have a recipe for what they call 'gelato'?

Here is one from our data base that calls for a machine. Most of the
ones I have simply talk about freezing in freezer, and maybe whipping it later.

Thanks Dale! Yes, BW initials (grin). I adjust them elswhere.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

On 12-10-18 17:24, Carol Shenkenberger <=-
spoke to Ruth Haffly about test: health was beef <=-

I've heard of them but don't really want to go that route. What I
have been looking at is some of the newer 'air fryers'. They might be useful here.

We were looking into them a while back on Amazon and other places. It
did sound like an interesting idea. When we started reading reviews, we
saw a consistent pattern for many brands that the teflon coating started flaking off within a few months. Not good! They also come in different
sizes, from a couple quarts to 5 or 6 and even a few giants.

In the end, Kohl's had a sale of one for $50 (20 off list) and we got it
just to find out how much we might like it. Gail has done a number of
things and does really like it. The only problem with the one we got is
that it has a small capacity. The bowl where you put the food has about
a seven inch diameter. If doing chicken parm, it can only hold 1/2
boneless breast after it has been pounded out and coated with panko. We
have done french fries and also frozen tater tots, and it is big enough
to do sufficient for our dinner. She did two medium sized boneless pork
chops in it.

Eventually, we will research and get one with a bigger basket. In our
opinion, the footprint of the basket is more important than the overall capacity. Some six quart models do not have a basket that is any bigger
than ours -- they are just taller. You can get racks to have multiple
layers though.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pasta with Lentils and Spinach
Categories: Pasta, Vegetable, Italian
Yield: 2 servings

1/2 c Red lentils
250 g Wholemeal spaghetti
7 1/2 g Butter
1/2 ts Ground nutmeg
1/2 Onion
3 Spinach leaves
1/2 tb Lemon Juice
1/8 c Toasted pine nuts

1. Cook the lentils in boiling water until tender. 2. Cook the pasta
in a large quantity of boiling water until just
tender. 3. While they are cooking melt the butter in a pan. Add the
nutmeg
and onion and cook over a gentle heat until the onion is soft.
Add spinach, cover and cook until the spinach is just tender. 4.
Drain the lentils, add the lemon juice;stirring to combine.
Drain the pasta.
Combine the lentils, pasta and spinach.
Place on a serving plate and sprinkle with pine nuts.
Serve immediately.
From: Robb Dabbs Date: 23 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:19:10, 12 Dec 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Re: Air fryers
By: Dale Shipp to Carol Shenkenberger on Wed Dec 12 2018 03:08 am

have been looking at is some of the newer 'air fryers'. They might
be useful here.

We were looking into them a while back on Amazon and other places. It
did sound like an interesting idea. When we started reading reviews, we

I am mostly looking at Tater Tots and such. No grand rush though.

Thanks!

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)