Honey Gelato Food

HONEY GELATO

Steps:

• In a pot, heat 300ml milk with the cream and honey in a pot.
• In a cup, mix the cornstarch with 300ml of cold milk- make sure the cornstarch has dissolved completely, then add to the pot and keep mix over heat for two minutes.
• Remove from heat, chill in fridge for at least two hours before transfering to your ice cream machine. Follow manufacturer's instructions, and enjoy either immediately or place mixture in freezer for a couple of hours.
• You can optionally add chopped nuts or cookies of your choice for some crunch when transfering cooled mixture to your ice cream machine.

GELATO

Steps:

• Put the milk, half-and-half, salt and whatever flavors you are steeping with in a medium saucepan. Heat to a gentle simmer, remove from the heat and let steep for 30 minutes.
• Whisk the sugar, vanilla and egg yolks in a medium bowl. Gradually strain in and whisk about half of the warm milk mixture into the eggs. Then, while whisking constantly, add the warmed eggs to the remaining milk mixture.
• Return to the heat and cook the gelato base, stirring constantly with a wooden spoon, until thick and it coats a spoon, about 10 minutes. Transfer the mixture into a bowl set over an ice bath to stop the cooking and bring down the temperature.
• Strain the mixture again through a fine strainer, pushing to extract all the liquid. Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions.
• Fold in desired mix-ins once the gelato has finished spinning in the machine. Transfer to a container and freeze until solid and ready to serve.

HONEY GELATO

Steps:

• Whisk yoghurt & custard until smooth and pour into a loaf tin & freeze overnight.
• Place in a food processor and process until mixture is creamy but still firm.
• Return to the loaf tin, cover with plastic wrap and freeze for 1-2 hours. Soften slightly before scooping.

FIG-HONEY GELATO

Steps:

• In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart.
• Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.
• Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt. Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker's instructions.