Homemade Gelato Cookbook by Davis Owen

Author:Davis, Owen
Language: eng
Format: epub
Published: 2022-10-19T00:00:00+00:00

Instructions:

Combine the whole milk and the heavy cream in a small saucepan and bring to a boil over medium heat. Turn the heat off right as it boils and remove the pan from the hot stovetop.

Add the vanilla extract.

While you are waiting for the cream and milk mix to boil, whisk the egg yolks and sugar together until they turn pale and foamy. You may want to use an electric mixer to do this step as you will need to whisk for a while!

While you are whisking the egg yolks, slowly pour the hot milk mixture into the yolks, whisking constantly and pouring slow so you do not accidentally cook the eggs with the heat from the milk.

Add the milk and egg mix back into the saucepan and return to the stove, cooking over low heat, until the mix is thick enough to coat the back of a spoon and make sure to keep stirring. Do not let the milk boil and if you see any lumps in the mixture begin to form, remove the mix from the heat and pass it through a strainer.

Mix in the ricotta until combined well.

Let the gelato mix chill in the fridge, completely covered, for at least 4 hours or overnight if possible.

Once the gelato mix has chilled, pour it into an ice cream machine and freeze the gelato according to the ice cream machine directions. The gelato will be the texture of soft serve ice cream when it is done in the ice cream machine.

Fold in the crushed cannoli shells and mini chocolate chips and scoop it into a freezer safe container and put it in the freezer for at least two hours. Serve nice and cold when you are ready to enjoy!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.