Gelato Low Sugar Low Fat Vanilla And Variations Food

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO

Steps:

• In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
• Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
• Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
• While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
• Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
• You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
• Espresso: add 1/2 cup of chilled espresso coffee into the custard.
• Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
• Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
• Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

GELATO-STYLE VANILLA ICE CREAM

Steps:

• Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.
• Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.
• Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
• Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

CHOCOLATE-HAZELNUT GELATO

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
• Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

GELATO, LOW SUGAR, LOW FAT VANILLA AND VARIATIONS

Steps:

• In 3-qt saucepan, whisk together xylitol, protein powder, guar powder (OR XANTHAN POWDER), and salt.
• Beat eggs well. Add to dry ingredients with 1 cup of the milk.
• Cook over medium heat, stirring constantly, about 8 minutes or until thickened. Remove from heat.
• Add remaining cold milk, vanilla bean paste, and alcohol.
• Chill at least 6 hours or overnight. Takes about 10 minutes to churn into soft-serve gelato in your ice cream maker. Freeze an additional 1-2 hours before serving, if you like a harder ice cream.
• *a note about alcohol. Use 1/4 cup spirits such as vodka; or 1/2 cup liqueur such as Baileys due the different alcohol percentage in each.
• * note to parents* The alcohol keeps the gelato from freezing rock hard when stored in your freezer. If you are giving this to children, please use common sense and do not use the alcohol. Instead, you can remove from the freezer and place in the refrigerator for abut 30 minutes to soften.
• VARIATIONS: Chocolate: replace protein powder with 3/4 cup cocoa powder. Replace vanilla vodka with 1/2 cup crème de cacao.
• Chocolate Mint: make chocolate as above but add 4 drops peppermint oil and use crème de menthe for your alcohol. Swirl in 1/4 cup of Magic Shell after churning.
• Coffee: add 2 - 3 tablespoons instant coffee granules with the dry ingredients. Serve with a drizzle of magic shell and whipped cream.
• Pumpkin: use basic recipe but add 1 teaspoon pumpkin pie spice. Add 3/4 cup canned pureed pumpkin after removing from heat. Use 1/2 cup caramel flavored Baileys Irish Cream or butterscotch schnapps.
• Caramel: use basic recipe, use Baileys caramel flavor or butterschtch schnapps. After churning, add 1/4 cup caramel topping.
• Strawberry: Prepare basic recipe. After removing from heat, stir in remaining cold milk, 3 tablespoons sugar free strawberry syrup such as Torani brand; 4 T vodka, 1 teaspoon lemon juice, and 1/2 cup frozen sliced strawberries, thawed, and pureed. Also add 1 cup frozen sliced strawberries, thawed, with their juice.

FAT-FREE/LOW-FAT VANILLA MILKSHAKE!

Steps:

• In a blender, combine all ingredients and blend until smooth. You could also add in coffe syrup or chocolate syrup to change it up!

PURRRRFECTLY CREAMY CANNOLI GELATO

Steps:

• In a medium saucepan, combine the milk, cream, and sugar.
• Cook over medium heat, stirring constantly until the mixture comes to a simmer.
• Remove from heat.
• Add vanilla.
• Let cool for 30 minutes on counter.
• Cover and refrigerate for at least 2 hours or overnight.
• Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible).
• Add chocolate chips, cherries, and almonds.
• Transfer to ice cream freezer and freeze according to manufacturer's directions.

PURRRRFECTLY CREAMY CANNOLI GELATO (REVISED)

Steps:

• In a medium saucepan, combine the milk, cream, and sugar.
• Cook over medium heat until the mixture comes to a simmer, stirring continuously.
• Remove from heat.
• Add vanilla.
• Let cool on counter 30 minutes.
• Cover and refrigerate for at least 2 hours or overnight.
• Stir in mascarpone, mix until smooth(I used a potato masher to make sure it was mixed well.).
• Add chocolate chips, cherries, and almonds.
• Transfer to ice cream freezer and freeze according to manufacturer's directions.

FABULOUS FLAN (WITH VARIATIONS)

Steps:

• Preheat oven to 375°F.
• Place cinnamon stick and milk in a small saucepan over very low heat. This step is optional but gives a nice flavor.
• Meanwhile, caramelize sugar: in a small heavy skillet (preferably non-stick) without stirring, heat the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into a round 2 quart casserole or other appropriate dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
• Beat the eggs in a mixer or with a hand blender. Add condensed milk, evaporated milk, heated cinnamon milk and vanilla. Mix well. Pour into prepared casserole. Take a baking pan large enough to hold the casserole and add about 2 inches of very hot tap water or enough to come about 2/3 up the sides of the prepared pan. Place casserole in water, being careful not to let water into the flan mixture. Bake for 50 to 60 minutes or until a knife inserted in center comes out just barely clean � there should still be some bit of custard on it. Carefully remove casserole from water bath. Cool completely. Cover and refrigerate.
• To unmold, loosen edges with a knife. Set the casserole dish in a bowl of hot water )being careful not to splash water into the flan) for about 2 minutes in order to loosen up the caramel. Invert into a serving platter with deep enough sides to contain the caramel.
• Notes: For less fat, substitute low fat or fat free condensed milk and/or evaporated milk. This recipe works well in that you can reduce the eggs to 4 and still have a great custard. It needs some fat, so don�t go all fat free and only 4 eggs. The key is a good balance. If you like a richer custard you can use up to 10 eggs.
• If you prefer a firmer flan you can bake it without the water bath for about 35 to 40 minutes at 350°F It will cook quicker but won't be quite as creamy.
• Coconut Flan: Prepare as above adding one can of cream of coconut. Use a 3 quart casserole.
• Pumpkin Flan: Empty one 16 oz can pureed pumpkin into a saucepan. Add 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves (if desired). Cook, stirring frequently until the mixture is hot and slightly glossy, about 5 minutes. Add the pumpkin mixture to the egg custard as above and bake in a 3 quart casserole.
• Chocolate Flan: Add 4 to 6 ounces of good melted chocolate to the custard mixture. The amount of chocolate depends on how chocolaty you want it.

LOW-FAT CHOCOLATE SICILIAN GELATO

Steps:

• Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
• Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
• Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
• Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.