Purrrrfectly Creamy Cannoli Gelato Revised Food

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.

CANNOLI

Steps:

• Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
• Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
• Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
• When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

STRAWBERRY GELATO (ITALIAN STYLE)

Steps:

• Beat yolks and sugar until the mixture becomes fluffy.
• Add milk and vanilla, stirring continuously until the mixture is well blended.
• Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream.
• Keep stirring to prevent lumps.
• Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours).
• Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries.
• Process according to the directions for your machine.

AMARETTO PEAR GELATO

Steps:

• In a large saucepan, combine the pear or apple juice, amaretto, and 1/2 cup sugar. Heat the mixture over medium heat, stirring until the sugar is dissolved. Add the pears and poach for 35 to 40 minutes, or until tender but not falling apart. Using a slotted spoon, transfer the pears to a plate. Reduce the cooking liquid for 20 minutes, or until slightly thickened. Set aside to cool. Stir in the cream. Cover and refrigerate the pears and liquid separately until needed.
• In a medium saucepan, combine the milk and salt. Heat over medium heat until bubbles form around the edges. Remove from heat and cover to keep hot.
• In a blender or food processor, blend the 2/3 cup sugar and the egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk.
• Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, until the mixture thickens slightly and coats the back of the spoon, Remove the pan from heat and set it in a bowl if ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
• Chop 6 of the pear halves, refrigerate the remaining 6 for serving. In a blender or food processor, puree the chilled custard and the chopped pears until smooth. Freeze in an ice cream maker according to the manufacturer's instructions.
• To serve, arrange a pear half on each plate. Reheat the reduced cooking liquid. Scoop gelato on top of each pear half, spoon some of the reduced cooking liquid over, and garnish with chopped hazelnuts. Makes 1 1/2 quarts, serves 6.

LEMON-LIME GELATO

Steps:

• In a saucepan, add the zest from the 2 lemons and 2 limes, lemon juice, lime juice, sugar, and 2 cups water. Stir and bring to a boil. Simmer for 2 to 3 minutes until the sugar dissolves. Strain and set aside to cool.
• Mix the citrus syrup with
• the heavy cream. Transfer to an ice-cream machine, and proceed according to directions. When the ice cream starts to firm up, add the 1 tablespoon each of lemon zest and lime zest and continue processing.
• If an ice-cream machine
• is not available: Mix the lemon-lime zest with the cream mixture and pour into ice-cube trays. When frozen, grate the ice cubes with a cheese grater.