ICE-35 User Manual

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the cinnamon sticks and the vanilla beans (including the pods). Let

steep for 20 to 30 minutes. Strain; discard cinnamon sticks and

pods.

Add the brown sugar and salt to the steeped milk mixture.

Set over medium-low heat and bring justUPBCPJM8IJMFUIBUJT

heating, combine the eggs and granulated sugar in a medium

bowl. Using a hand mixer on low speed or a whisk, beat until

mixture is pale and thick.

Once the steeped milk mixture has reached a boil, slowly whisk

¹∕

of it into the egg/sugar mixture. Add another ¹∕

of the mix-

ture, then return the combined mixture to the remaining steeped

milk mixture in the saucepan. Over medium-low heat, stirring

constantly in a ﬁgure-eight rotation with a wooden spoon, heat

the mixture until it coats the back of a spoon. This mixture must

NOT boil or the eggs will overcook – the process should only

take a few minutes. Strain and bring to room temperature.

Cover and refrigerate 2 to 3 hours, or overnight.

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a Cuisinart

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gelato is desired. Reserve.

Turn the Cuisinart

Ice Cream Maker on; pour both the ge-

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bowl and let mix until thickened, about 30 to 35 minutes. The

gelato will have a soft, creamy texture. If a ﬁrmer consistency is

desired, transfer the gelato to an airtight container and place in

freezer for about 2 hours. Remove from freezer about

15 minutes before serving.

Nutritional analysis per serving (based on ½ cup):

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For an extra boost for the adult crowd, serve a scoop of our Espresso

Gelato in a glass ice cream dish, and then top with coffee liqueur.

Makes about 7 cups

4½ cups whole milk

3 cups espresso beans

1½ cups brewed espresso

1½ cups granulated sugar

15 large egg yolks

¼ teaspoon table salt

Add milk to a medium saucepan set over medium-low heat.

Gradually bring the milk to a boil. Remove from heat and stir

in the espresso beans. Let steep for 15 to 20 minutes. Strain;

discard beans.

Add the espresso and half of the sugar to the steeped milk.

Over a medium-low heat, gradually bring just to a boil.

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and remaining sugar in a medium bowl. Using a hand mixer

on low speed or a whisk, beat until mixture is pale and thick.

Once the milk/espresso mixture has reached a boil, slowly

whisk ¹∕

of it into the yolk/sugar mixture. Add another ¹∕

of the

mixture and then return the combined mixture to the remaining

milk/espresso in the saucepan. Over medium-low heat, stirring

constantly in a ﬁgure-eight rotation with a wooden spoon, heat

the mixture until it coats the back of the spoon. This mixture must

NOT boil or the yolks will overcook – the process should only

take a few minutes.

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User Manual - Page 18