Skinny People's Berry Gelato

recipezaar.com

Your review has been submitted for approval and will appear shortly.

By: tunasushi
Oct 17, 2005

All the flavour and richness without the fat. I normally double the recipe and it always goes so quickly!

SERVES 4 (change servings and units)

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

clear stars

Write a Review! (optional)

Ingredients

Cream Base

• 1/2 cup sugar
• 3 slices lemon peel, each 1/2 by 3 inches
• 2 tablespoons cornstarch
• 2 cups 2% low-fat milk or whole milk

Berry Puree

For Strawberry

• 3 1/2 cups strawberries
• 1 tablespoon lemon juice

For Blueberry

• 3 cups blueberries
• 2 tablespoons lemon juice

For Raspberry or Blackberry or Boysenberry

• 3 cups berries
• 1 tablespoon lemon juice

Directions

1. In a 2- to 3-quart pan, combine sugar and lemon peel. With a wooden spoon, press peel against sugar to release oils.
2. Mix in cornstarch. Stir in milk. Stir over medium heat (with a whisk to remove any lumps) until sauce boils, about 5 minutes.
3. When it boils, continue to stir 1 minute. Remove from heat. Lift out lemon peel; discard.
4. Meanwhile, puree berry of your choice and stir in lemon juice.
5. Stir berry puree and vanilla into hot pudding until smoothly blended. Cool, cover, and chill until cold, at least 1 1/2 hours or up until next day.
6. Process in Ice cream maker.

Lemon gelato

Lemon Gelato

The Chef
Meredith Kurtzman of Otto

Servings
Yields about 1 quart

Ingredients
4 cups milk
Zest from 8 lemons, preferably organic
1⁄2 vanilla bean
1and 1⁄2 cups sugar
10 egg yolks
Pinch salt

Cooking Instructions
Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator. Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.) Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight. Transfer to an ice-cream machine, and process according to directions. Transfer ice cream to a container, and return to the freezer for about 2 hours. Serve in chilled glasses.

GELATO DI FRAGOLE

1 pt. ripe strawberries
1 c. very hot water
3/4 c. sugar
2 tbsp. lemon juice
1 tbsp. orange juice

Wash and hull strawberries. Puree strawberries in blender. Heat water until very hot. Remove from heat and add sugar, stirring until dissolved. Set aside to cool.

Combine strawberry puree with cooled sugar syrup, lemon juice, and orange juice. Freeze until firm.

from cooks.com