• gelato 3

    From JIM WELLER@1:123/140 to CAROL SHENKENBERGER on Sunday, December 09, 2018 22:40:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tropical Fruit Gelato
    Categories: Desserts, Fruit
    Yield: 2 Quarts

    3 c Milk
    3/4 c Sugar
    6 Egg yolks
    1 ts Vanilla
    2 c Fresh pineapple chunks
    2 sm Ripe bananas (1/2 lb total)
    -cut into chunks
    1 ts Orange peel; grated
    3 tb Orange juice

    In a 3- to 4-quart pan, combine milk and sugar. Stir over medium
    heat just until sugar dissolves. Gradually whisk 1 cup of the
    warm milk into the egg yolks in a bowl, then whisk egg mixture
    into pan. Cook, stirring constantly over medium-low heat, until
    liquid coats back of a spoon, 10 to 15 minutes. Stir in vanilla;
    cool and chill.

    In a blender, combine pineapple chunks, bananas, orange peel, and
    juice; whirl until pureed. Stir into chilled custard. Pour
    mixture into container of ice cream maker and freeze at once
    according to manufacturer's directions. Serve when just frozen,
    or cover and freeze up to 1 month. Let hard gelato stand at room
    temperature about 30 minutes to soften. Makes 2 quarts (8 to 10
    servings).

    Source: Sunset Magazine, 2/85
    From: Judi Mae Phelps

    MMMMM

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

    Title: Caffe Latte Gelato
    Categories: Italian, Desserts, Ice cream, Chocolate
    Yield: 6 Servings

    2 c Whole milk
    1/2 c Coffee beans, finely ground
    2/3 c Sugar
    5 Egg yolks
    1 c Heavy cream
    Whipped cream (for garnish)
    Chocolate-covered coffee
    Beans (for garnish)

    Simmer milk and coffee over very low heat for 20 min. Cover and
    let stand for 30 min. Put through a fine strainer, then heat over
    medium heat until bubbles form around edge. Cover and set aside.
    In a blender, blend sugar and egg yolks until thick. Gradually add
    hot milk. Transfer to a saucepan and cook over medium heat,
    stirring constantly, 6-8 min. Put pan in a bowl of ice water. Stir
    2 min. Refrigerate 2 hr. Beat cream until soft peaks form. Fold
    into custard mixture. Transfer to an ice cream maker and freeze.
    Garnish.

    Gelato! by Pamela Sheldon Johns
    Quoted in Hemispheres Magazine, 6/00
    From: Michael Loo

    MMMMM

    Cheers

    Jim


    ... So tasty that you can actually hear baby angels singing.

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