GELATO RECIPE

INGREDIENTS

• MILK
• CREAM
• SUGAR
• DESIRED FRUIT
• NUT PUREES
• EGG
• NB: IT IS LOWER IN FAT, BUT HIGHER IN SUGAR. IT SHOULD CONTAIN AT LEAST 3.5% BUTTER FAT

     
 PROCEDURES

•  In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
•  In a large bowl, beat the egg yolks and sugar until frothy. 
• Gradually pour the warm milk into the egg yolks, whisking constantly. 
• Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.. 
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 
• Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.