Real African Dishes: [MC-AllEthnic-Recipes] Almond Gelato

Wednesday, June 5, 2013

[MC-AllEthnic-Recipes] Almond Gelato - Italian

* Exported from MasterCook *

                              Almond Gelato

Recipe By     :
Serving Size :
8     Preparation Time :0:00
Categories    :
LowCal (Less than 300 cals)     Veggie

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4           cups whole milk
     1/4           cup heavy cream
7             ounces almond paste -- (1 tube), (found in the
baking aisle--should be soft and moist)
     2/3           cup sugar
5              large egg yolks -- room temperature
     1/2      teaspoon real almond extract -- (not imitation)
     1/4           tsp salt


1. Heat the milk and cream in a medium saucepan set over
medium heat until
tiny bubbled fizz around the pan's inner rim. Adjust the
heat so the
mixture stays this hot but does not come to a boil.

2. Place the almond paste and sugar in a large food
processor fitted with
the chopping blade; process until the texture of find
sand, about 1
minute. Stop the machine, add the yolks all at once, and
process until
light and thick, about 2 minutes. (note: if you don't
0process enough, the
end result will taste grainy from the almond paste--still
delicious, but a
weird texture.)

3. With the machine running, dribble in about half of the
hot milk mixture
through the feed tube; process until smooth. Then whisk
this mixture back
into the pan with the remaining hot milk mixture.
Instantly reduce the
heat to very low--if you have electric burners, place the
pan on a second
burner just now set on low. Cook slowly, stirring all the
while, until the
mixture thickens to the consistency of wet but smooth
pancake batter and
can coat the back of a wooden spoon, a little less than 2
minutes. Strain
through a fine mesh strainer into a clean bowl to get rid
of any
extraneous bits of scrambled egg (and almond paste
debris); stir in the
almond extract and salt. Refrigerate until cold, for at
least 4 hours, or
overnight.

4. Just before making the gelato, place the almond
custard and your ice
cream maker's dasher, if possible, in the freezer to
shock them extra
cold, for nor more than 10 minutes. (we're trying this on
our second batch
which is being made tonight and tomorrow--it took a long
time for this
gelato to set up the first time.)

5. Freeze the custard in your ice cream machine according
to the
manufacturer's directions. Serve at once--or transfer to
a large container
or several smaller containers,
seal tightly and store in the freezer for up to one 1
month. Soften at
room temperature for up to 10 minutes before serving.

Makes about 1 quart (can be doubled to make 1/2 gallon)

Cuisine:
"Italian"
Source:
"The
Ultimate Frozen Dessert Book"
S(Formatted by Chupa Babi):
"June
2013"
Yield:
"4
cups"
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Per Serving (excluding unknown items): 293 Calories; 16g
Fat (47.0%
calories from fat); 7g Protein; 33g Carbohydrate; 1g
Dietary Fiber; 155mg
Cholesterol; 117mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 2029 0 0