YieldMakes 6 ServingsIngredients3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)3/4 cup sugar2 cups whole milk1 teaspoon almond extract5 large egg yolks2 drops green food coloringChopped unsalted pistachiosPreparation Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor.Combine pistachio mixture, milk and almond extract in heavy medium saucepan.
YieldServes 6Ingredients5 large egg yolks1 cup sugar1 1/2 cups whole milk1 tablespoon instant espresso powder dissolved in 1/2 cup hot waterPreparation Whisk yolks and sugar in large bowl to blend.Bring milk to boil in heavy medium saucepan.
YieldMakes 1 scant qtIngredients5 oz hazelnuts (1 cup)2 1/2 cups whole milk1/3 cup heavy cream4 large egg yolks1/4 cup plus 2 tablespoons sugarPreparation Toast hazelnuts and rub off any skins in a kitchen towel, then cool completely.Bring just to a simmer over moderate heat, stirring occasionally, then remove from heat and let steep, covered, 1 hour.
Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes.Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
YieldMakes 1 1/2 quarts; serves 6Ingredients2 1/4 cups whole milkPinch of salt2/3 cup sugar6 egg yolks2/3 cup heavy creamPreparation In a medium saucepan, combine the milk and salt.In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth.
YieldMakes about 1 quartIngredients1 cup minus 1 tablespoon superfine granulated sugar1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)1 cantaloupe (about 3 pounds)2 tablespoons fresh lemon juice1 tablespoon lightly beaten egg white*
If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.Preparation In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved.
Preparation In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved.Peel and pit peaches and in a food processor purée until smooth.
Have ready a large bowl of ice and cold water.In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale.
YieldMakes about 1 qtIngredients3 cups whole milk1/4 cup sugar3 tablespoons cornstarchScant 1/4 teaspoon salt7 oz fine-quality bittersweet chocolate (not unsweetened), finely choppedSpecial Equipmentan ice cream makerPreparation Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat.Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat.
Stir cornstarch mixture again and whisk into coffee mixture.Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment.Sprinkle a warmed large bowl with some flour and add dough.
This weekend the Gelato Festival made its first stop in Santa Barbara.With 10 competitors ranging from Sicily to North Carolina, the Gelato Festival was a real treat, pun most definitely intended.
Take this yogurt gelato created by Cathy Whims, owner and chef of Nostrana in Portland, and published in the America the Great Cookbook (Weldon Owen).It involves churning, plus you'll need to prep vanilla sugar in advance using a vanilla bean instead of extract.