COFFEE GELATO RECIPE
Rich, creamy, homemade Italian-style coffee gelato.
Provided by Rachelle Lucas
Categories Desserts
Time 20m
Number Of Ingredients 5
Steps:
- Using a fork, whisk together egg yolks and sugar in a medium-sized bowl until the volume doubles (becomes frothy) and the color becomes a light yellow. Set aside.
- Add the milk and cream to a medium saucepan on low-to-medium heat. Blend the milk and cream by slowly mixing using a wooden spoon or whisk until a foam forms around the edges.
- Next, add the egg and sugar mixture to the saucepan with milk and cream. Continually stir until well blended and the mixture coats the back of a wooden spoon. Add a shot of chilled espresso. In lieu of espresso, a tablespoon of instant coffee mixed with a teaspoon of water will work just fine. Blend all together gently with a whisk.
- Pour the mixture through a sieve or fine strainer into a bowl. This will remove any solid pieces of egg and create a more smooth even texture. Cover and chill the gelato mixture for a minimum of four hours or let it set overnight in the refrigerator.
- Finally, add the gelato mixture to an ice cream maker and freeze according to the manufacturer's instructions. Serve straight from the ice cream maker or spoon into a container, cover and freeze.
- Makes 1 pint
Nutrition Facts : Calories 380 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 98 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SICILIAN COFFEE GELATO
Make and share this Sicilian Coffee Gelato recipe from Food.com.
Provided by Nado2003
Categories Frozen Desserts
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
- On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
- Mix 1/2 cup milk with corn starch, no lumps.
- Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
- Once thickened, stir in vanilla and remove from heat.
- Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
- When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
- Put into freezer safe container with lid and store in freezer.
Nutrition Facts : Calories 143.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 70.7, Carbohydrate 25.3, Sugar 21.9, Protein 3.2
SOURDOUGH BREAD NAPLES, ITALY
When I was living in Naples, Italy, I was fond of the daily loaf of pane (bread), which is purchased fresh from the wood-fired bakery every morning and is a centerpiece on the table for lunch and dinner. Since 2007, I've been trying to recreate the same bread at home. I started with commercial yeast recipes, eventually settling on Peter Reinhart's pain l'ancienne recipe. However, something was still missing. I've always been skeptical and somewhat fearful of the required maintenance of sourdough baking. Eventually, a friend convinced me to try the "criscito", or wild yeast leavening method. And I haven't looked back.
Provided by Mark Go
Categories Breads
Time P2DT30m
Yield 3 500 g loaves, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, starter, and flour. Mix by hand or use a stand-up mixer.
- This recipe requires a starter, which is not included in this recipe.
- Add salt and mix everything until you get a shaggy dough.
- Transfer dough onto a clean counter and proceed to stretch and fold at least a dozen times.
- Place in a covered container large enough to contain the dough after it has doubled in volume., which will take approximately 4~4.5 hours.
- Punch down dough and transfer to a clean counter for degassing and shaping.
- Place shaped dough on parchment paper, cover to prevent drying, and let stand for approx 45 minutes.
- Heat oven to 500 degrees Fahreinheit.
- Score loaves with a razor blade or sharp knife.
- Mist the inside of the oven with a spray bottle.
- Bake loaves for 10 minutes, and spray again with water.
- Complete baking for another 20~25 minutes until crust is golden brown.
- Remove from oven and let cool on a cooling rack.
Nutrition Facts : Calories 382.2, Fat 1, SaturatedFat 0.2, Sodium 520.4, Carbohydrate 80.1, Fiber 2.8, Sugar 0.3, Protein 10.8
CHERRY GLAZE FOR TURKEY 1997
Make and share this cherry glaze for turkey 1997 recipe from Food.com.
Provided by crazymom
Categories Sauces
Time 5m
Yield 2 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine ingredients.
- Bring to a boil and cook for 2 min.
- Remove from heat; cool bast turkey last two hours of cooking.
- Makes outstanding gravy.
Nutrition Facts : Calories 526.8, Fat 1.3, SaturatedFat 0.4, Sodium 624.6, Carbohydrate 113.6, Fiber 2.2, Sugar 79.4, Protein 4.5
PISTACHIO GELATO 1995 ( ITALY)
Make and share this Pistachio Gelato 1995 ( Italy) recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Finely grind pistachios with 1/4 cup of the sugar in a food processor.
- Combine pistachios with milk, and extract in a heavy saucepot over medium heat.
- Bring to a low boil.
- Whisk in a bowl the yolks and the last 1/2 cup sugar.
- Gradually whisk the milk mixture into the yolk and sugar tempering.
- Return to saucepot over medium low heat.
- Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
- This should take about 8 minutes.
- Do not boil.
- Remove from heat, whisk in the colouring.
- Refrigerate the custard until cold, or overnight.
- Process now in your ice cream machine according to the manufacturers directions.
- Transfer to a covered container when finished.
- Place in freezer.
Nutrition Facts : Calories 372.3, Fat 18.7, SaturatedFat 4.8, Cholesterol 194.2, Sodium 52, Carbohydrate 42.6, Fiber 2.4, Sugar 37, Protein 10.9
COFFEE GELATO 1997 ( ITALY)
Make and share this Coffee Gelato 1997 ( Italy) recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 2h10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve coffee powder in the 1/2 cup hot water.
- Whisk egg yolks and sugar in a large bowl to blend.
- Bring milk to a low boil in saucepot on stove.
- Gradually whisk in milk into the yolks mixture, to temper.
- Return to saucepot and whisk in the dissolved coffee mixture.
- Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon.
- This should take about 8 minutes.
- Remove from heat and refrigerate until cold, or over night covered.
- Process in ice cream maker according to manufacturers direcions.
- Transfer to a covered container and place in the freezer.
Nutrition Facts : Calories 253.5, Fat 6.9, SaturatedFat 3, Cholesterol 217.1, Sodium 37.9, Carbohydrate 43.9, Sugar 43.9, Protein 5
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