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1995-09-29
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Newsgroups: rec.food.recipes
From: robert.foster@nashville.com (Robert Foster)
Subject: COLLECTION: (2) Gelato
Message-ID: <000006D700000DE1@nashville.com>
Date: Tue, 15 Aug 1995 23:34:33 GMT
Title: Gelato Di Caffe
Categories: Desserts, Italian
Yield: 8 servings
2/3 c Sugar
4 c Yolks
1 c Milk; at room temperature
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
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Title: Gelato Di Pesche
Categories: Desserts, Italian
Yield: 8 servings
1 c Sugar
1 1/4 lb Fully ripe peaches,
- peeled (optional),
- halved and pitted
1/2 ts Lemon juice
1 c Whipping cream
PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over
medium heat until sugar dissolves, then raise heat, bring syrup to a
boil and boil 5 minutes. Transfer syrup to a bowl and let it cool
completely. Puree peaches in a food processor or blender. Measure out
2 cups of puree and stir in lemon juice. Add puree to cooled sugar
syrup and chill thoroughly. Also chill cream. When ready to proceed,
whip cream into soft peaks and fold it into fruit mixture. Transfer
mixture to ice cream machine and freeze according to machine's
directions.
Makes 1 Quart
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK