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

Title: Gelato Alla Vaniglia
Categories: Desserts, Italian, Ice cream
Yield: 4 Servings

2 c Milk
2 c Cream
1 c Sugar
1 Vanilla bean, 4" long
6 Egg yolks
1 pn Salt

Split and crush the bean in a mortar. Place milk, cream, sugar,
and bean in an enamel pan over low heat. Bring to the scalding
point. Beat the egg yolks with the salt till foamy, then add in
the scalded cream mix, mixing well. Pour back into enamel pan
and place over lowest heat. Stir constantly until mix coats a
metal spoon. Pour through sieve into a bowl and chill
thoroughly before freezing in a ice cream maker.

(Note:The little specks of bean should not worry you: they are
an indication that the best ingredients have been used.

From: www.escape.ca

Kathleen's Recipe Swap

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

Title: Lemon Gelato
Categories: Italian, Desserts, Ice cream
Yield: 6 Servings

6 md Lemons
1 1/3 c Sugar
6 Egg yolks
1 1/3 c Heavy cream
1/8 ts Salt
2 2/3 c Half-and-half
1 1/2 ts Vanilla extract

Grate the zest of 6 lemons and set aside in a bowl with the sugar.
OR, use a vegetable peeler to remove 3/4 cup zest from the lemons
and process the lemon strips with the sugar in a food processor
until zest is minced, about 30 seconds. Set lemons aside.

Whisk the egg yolks with the cream and salt in a heatproof mixing
bowl. Put the half-and-half and lemon-sugar in a medium non-
aluminum saucepan. Bring liquid to a simmer, stirring to dissolve
the sugar. Remove pan from heat. Slowly whisk the hot
half-and-half into the egg yolk mixture. Then return the
partially cooked custard to the saucepan. Stir constantly over
medium-low heat until mixture begins to thicken slightly and coats
the back of a spoon, about 5 minutes (the approximate consistency
of unwhipped heavy cream).

Pour hot custard into a bowl without straining. Stir in the
vanilla. Put a sheet of plastic wrap directly on the surface of
the custard to prevent skin from forming. Set custard aside at
room temperature to cool. (Can cover with plastic wrap and
refrigerate for up to 48 hours.)

FREEZING: Squeeze 3/4 cup juice from the lemons and stir juice
into cooled custard. Transfer the custard mixture to an ice cream
maker and freeze according to manufacturer's instructions. Makes
about 1 1/2 quarts.

[COOKS; Jul/Aug 1988] Posted by Fred Peters

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Cheers

Jim


... I tasted kale ice cream once and it nauseated me to the core.

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