Strawberry Gelato 士多啤梨雪糕

What is the difference between ice cream and gelato? I guess it depends on who you ask! For a kid, it makes no difference at all. In a hot summer day, who cares?




Makes 1 quart

Ingredients for the base:

2 cups whole milk
1 cup heavy cream
4 large egg yolks

½ cup sugar

1)  In a sauce pan, heat milk and cream using medium heat until small bubbles start to form around the edges (or until it reaches 170⁰F).
2)  Whisk egg yolks and sugar in a separate bowl until it is well incorporated.
3)  Temper the yolks by slowly pouring the hot milk mixture while whisking constantly.
4)  Return the custard to the pan and place over low heat. Stir with a wooden spoon until it is thick enough to coat the back of the spoon (or until it reaches 185⁰F). Do not let it boil. It should take no longer than one or two minutes.
5)  Let it cool completely and refrigerate at least 4 hours or overnight.

Strawberry Gelato

use the base from above
1 pound strawberries, hulled and thinly sliced
1/4 cup sugar
2 tbsp lemon juice

1)  Place the sliced strawberries in a sauce pan. Sprinkle the sugar and lemon juice on top and toss until the sugar is dissolved and let it sit for 15 minutes.

2)  Cook the strawberries under medium-low heat until they are softened and the syrup starts to thicken, which is about 10 minutes. Let it cool and refrigerate for at least 2 hours or overnight.

3)  In a blender or food processor, put half of the base and 3/4 of the strawberries and syrup. Blend until fully incorporated. Whisk into the remaining base.
4)  Pour the mixture into the ice cream machine and churn according to the manufacturer's instruction. Add the remaining strawberries 5 minutes before the churning time is up. Transfer to an air tight container and freeze for at least 2 hours before serving.

Recipe from: " The Ciao Bella Book of Gelato & Sorbetto" by FW Pearce & Danilo Zecchin

普通雪糕與意大利雪糕有什麼分別 ? 我想不同人會有不同答案,但對於一個小孩,跟本是無分別,特別在炎炎夏日, 誰會介意 !!

此份量可做一夸脫雪糕

基礎雪糕材料:

全脂牛奶  二杯
奶油  一杯
蛋黄  四個
糖  半杯

1)  牛奶與奶油用小火加熱至有小氣泡出現(170⁰F),熄火。
2)  蛋黄加糖攪勻,將熱奶慢慢倒入,一邊倒要一邊不停攪,然後倒回煲中,用小火加熱至185⁰F,不要全滾,要攪動,只要一兩分鐘便可。
3)  完全凍後便放入雪柜至少四小時或過夜備用。

士多啤梨雪糕

材料:

以上基礎雪糕
士多啤梨  一磅, 切薄片
糖  四分一杯
檸檬汁  二湯匙

1)  將士多啤梨片加檸檬汁及糖,攪勻,靜待十五分鐘,然後用中火煑至士多啤梨軟化,約十分鐘。
2)  待完全冷後,放雪柜至少二小時或過夜備用。
3)  將四分三士多啤梨與一半基礎雪糕放入攪拌機打至完全混合,再與另外一半基礎雪糕混合,放入雪糕機攪拌,在最後五分鐘內加入餘下的士多啤梨,攪完後放入器皿內雪至少二小時。