SICILIAN GELATO-STYLE ICE CREAM
Sicilian gelato, or ice cream made with starch (instead of eggs), makes for a perfect and versatile base for most flavours! Making it is easy and fairly "fail-safe", and the results are generally very smooth and pleasant.
Provided by [email protected]
Number Of Ingredients 5
Steps:
- Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
- Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
- Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
- Take the ice cream base from the heat and let the mixture cool down.
- Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
- In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
- After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.
SICILIAN GELATO-STYLE ICE CREAM II RECIPE - (4.5/5)
Provided by á-36147
Number Of Ingredients 6
Steps:
- 1. Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam. 2. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using. 3. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions. Honey-Jam Variation Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing. Buttermilk or Yogurt Substitute buttermilk or yogurt for half the cream or milk. Cherry-Vanilla Add 1 cup halved, pitted cherries just before freezing. Strawberry, Blueberry or Peach Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing. Coffee Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk. Coconut Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like. Mint Chocolate Chip Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)
Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 12h40m
Yield 7
Number Of Ingredients 6
Steps:
- Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
- Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g
GELATO-STYLE VANILLA ICE CREAM
Gelato is denser than ice cream - it has less air whipped into it - and it's made with more milk than cream. The addition of cornstarch (which is common in Sicilian gelato) gives it a smooth texture and prevents large ice crystals from forming.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield about 1 quart of gelato-style ice cream
Number Of Ingredients 6
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.
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
SICILIAN CHOCOLATE GELATO
From the Scharffen Berger website, this Sicilian gelato contains simply milk, yet it's still completely AMAZING. Add mint leaves to the 2 cups milk for a mint chocolate gelato. I didn't even use what is probably considered "quality" cocoa and this still tastes so great.
Provided by Mandarrrrrr
Categories Frozen Desserts
Time 30m
Yield 1 quart (approx.), 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In medium saucepan bring 2 cups of the milk to a simmer.
- Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
- Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
- Stir and cook for a minute longer.
- Strain through a fine wire-mesh strainer into a clean bowl and cool.
- Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
- TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
- TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
- TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.
SICILIAN GELATO-STYLE ICE CREAM RECIPE
Provided by MJH
Number Of Ingredients 5
Steps:
- Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now. Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat. Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch]. Take the ice cream base from the heat and let the mixture cool down. Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine. In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way! After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer. Notes Please note that you may want to adjust the amount of cornstarch used to find the consistency you prefer. For instance, if using a relatively high proportion of cream, you may want to use less cornstarch (1-2 tablespoons, suggestively).
More about "sicilian gelato style ice cream ii recipe 455 recipes"
HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME
From recipesfromitaly.com
5/5 (17)Total Time 1 hrCategory Dessert RecipesCalories 240 per serving
SICILIAN-STYLE GELATO (DAIRY-FREE, VEGAN OPTIONS, VIDEO)
From foodnouveau.com
CREMA GELATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BEST SICILIAN ICE CREAM RECIPE - HOW TO MAKE SIMPLE …
From food52.com
CORNSTARCH ICE CREAM (SICILIAN EGGLESS GELATO) - BIGGER …
From biggerbolderbaking.com
4.8/5 (87)Servings 2Cuisine SicilianCategory Dessert
SICILIAN GELATO RECIPE - COOKCREWS.COM
From cookcrews.com
SICILIAN GELATO-STYLE ICE CREAM II RECIPE | RECIPE | GELATO RECIPE, ICE ...
From pinterest.com
ITALIAN GELATO AND ICE CREAM RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SICILIAN GELATO-STYLE ICE CREAM II RECIPE | RECIPE | GELATO RECIPE, ICE ...
From pinterest.com
AUTHENTIC SICILIAN ICE CREAM | SICILY ON WEB
From sicilyonweb.com
SICILIAN-STYLE GELATO [VIDEO] | RECIPE [VIDEO] | DESSERTS, GELATO ...
From pinterest.com
HOMEMADE LEMON GELATO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
CLASSIC GELATO RECIPE - THE SPRUCE EATS
From thespruceeats.com
SICILIAN ICE CREAM SANDWICH RECIPE (GELATO CON BRIOCHE) - KITCHN
From thekitchn.com
SICILIAN VANILLA ICE CREAM (GELATO DI VANIGLIA) | SAVEUR
From saveur.com
HOW TO MAKE GELATO AT HOME - LA CUCINA ITALIANA
From lacucinaitaliana.com
GELATO DE CREMA RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love