-> Eggs Gelato Ice Cream
Eggs Gelato Ice Cream
Ice cream the typical cold Italian treat
which is quite famous the world over, that has very high nutritional
value; soft and thick at the time, flavorsome,
refreshing and also genuine and,especially if it is homemade
fresh daily, is a joy for the eyes and palate,its right for
persons of any age.
It's made up of a blend of various ingredients
in the stable solution suitably balanced,pasteurized, homogenized,with
cold cured and churned, then held at an adequate freezer temperature.
The mixture represents the first phase that
consists in a putting together the ingredients which also
come together to make ice cream recipes during times and methods which
will be explained, the basis for each specific flavors.
This important result, necessary to obtain
the good texture of the ice
cream, is achieved with the rights amounts of
the ingredients and also with the various operations which
consist by heating the liquid parts and subsequent dispersion
in sugar, fats, and all other necessary solids, and to keeping
them amalgamated and equally distributed i all of the subsequent
phases in the process. This is the function of the milk protein,
egg, fruit, stabilizers and emulsions.
When approaching making a gelato, think "Egg
Custard" because that's what you're essentially going
to be putting into your ice cream maker.
You're skill at making egg custards will determine your skill
at making gelato.
1 qt. whole milk
2 1/2 cups sugar
The peel of 1 organic lemon (i.e. un waxed)
8 extra large egg yolks
In a medium saucepan, bring the milk,1 1/4 cups of sugar and
the lemon peel to a boil.
Take the pan off of the heat and allow cooling.
Combine egg yolks and sugar in mixing bowl.
Beat at medium-high speed until very thick and pale yellow
in color. Remove the lemon peel from the milk, and ladle one
scoop of the milk into the egg yolk mixture. Mix thoroughly.
Add the remaining milk 1/2 cup at a time, mixing the egg custard
base after each time you've added milk.
Then pour the mixture into another sauce
pan, and cook over medium to medium-low heat. Cook until it
thickens, stirring constantly, until mixture coats back of
Remove from heat. Pass mixture through a
fine strainer into medium bowl set over an ice bath to chill.
Pour into your ice
cream maker and follow the manufacturer's directions.
Freeze in freezer for 6 hours. Scoop and serve.