Recipe#8783

Title: Gelato

Newsgroups: rec.food.recipes 
 From: robert.foster@nashville.com (Robert Foster) 
 Subject: COLLECTION: (2) Gelato 
 Message-ID: <000006D700000DE1@nashville.com> 
 Date: Tue, 15 Aug 1995 23:34:33 GMT 

Gelato Di Caffe
 Yield: 8 servings
 2/3 c  Sugar
 4 c  Yolks
 1 c  Milk; at room temperature
 4 tb Instant espresso powder
 1 c  Whipping cream
 BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
 Slowly add milk, beating gently to avoid a build-up of foam. Stir in
 salt. Transfer mixture to the top of a double boiler with an inch of
 boiling water in the bottom half. Regulate heat so water remains at a
 low boil, and stir continuously 8 minutes. Custard will thicken
 enough to coat the spoon, and surface foam will disappear.
 Immediately remove top of double boiler and set it in a large bowl of
 cold water. Stir 2 minutes to cool custard somewhat. Then transfer it
 to a bowl and add espresso powder, stirring to dissolve it
 thoroughly. Cover and set in refrigerator to chill thoroughly. Also
 chill whipping cream. When ready to proceed, whip cream into soft
 peaks and stir it into coffee custard. Transfer mixture to ice cream
 machine and freeze according to machine's directions.
 Makes 1 Quart
 Gelato Di Pesche
 Yield: 8 servings
 1 c  Sugar
 1 1/4 lb Fully ripe peaches, peeled (optional), halved and pitted
 1/2 ts Lemon juice
 1 c  Whipping cream
 PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over
 medium heat until sugar dissolves, then raise heat, bring syrup to a
 boil and boil 5 minutes. Transfer syrup to a bowl and let it cool
 completely. Puree peaches in a food processor or blender. Measure out
 2 cups of puree and stir in lemon juice. Add puree to cooled sugar
 syrup and chill thoroughly. Also chill cream. When ready to proceed,
 whip cream into soft peaks and fold it into fruit mixture. Transfer
 mixture to ice cream machine and freeze according to machine's
 directions.
 Makes 1 Quart