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25 ninjakitchen.co.uk
Honey Gelato
INGREDIENTS
3 large egg yolks
175ml whipping cream
175ml whole milk
60g strong flavoured honey
(such as forest honey)
Pinch of salt
TOOLS NEEDED
Small bowl
Small saucepan
Whisk
Wooden Spoon
Silicone spatula
Fine-mesh sieve
Thermometer
DIRECTIONS
1. In a small bowl, lightly whisk the egg yolks
and set aside.
2. Place whipping cream, milk, honey and
salt in saucepan and stir to combine.
3. Place saucepan on stove over medium
heat, stirring constantly with a whisk,
wooden spoon or silicone spatula.
4. Whisk in a small amount of the warm
honey mixture into the egg yolks, then
whisk yolks into the saucepan and
continue to cook until temperature
reaches 74-79°C on an instant-read
thermometer.
5. Remove base from heat and pour through
a fine-mesh sieve into an empty tub. Place
tub into an ice bath. Once cooled, place lid
on tub and freeze for at least 24 hours.
6. Remove tub from freezer and remove lid
from tub. Please use the Quick Start Guide
for assembly and processing information.
7. Select GELATO.
8. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
PREP: 5 MINUTES
COOK TIME: 7-10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
24
Gelato
FREEZE TIME
24 HOURS
Add 3 tablespoons of chocolate chips, meringue pieces or
praline as a MIX-IN after processing.
TIP
Coffee Gelato
PREP: 5 MINUTES
COOK TIME: 7–10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
DIRECTIONS
1. Place egg yolks and caster sugar into
a small saucepan and whisk until fully
combined and sugar is dissolved.
2. Add whipping cream, milk, instant
espresso and salt to saucepan and stir
to combine.
3. Place saucepan on hob over medium
heat, stirring constantly with a whisk or
silicone spatula. Cook until temperature
reaches 74-79°C on an instant-read
thermometer.
4. Remove base from heat and pour
through a fine-mesh sieve into an empty
tub. Place tub into an ice bath. Once
cooled, place lid on tub and freeze for at
least 24 hours.
5. Remove tub from freezer and remove
lid from tub. Please use the Quick Start
Guide for assembly and processing
information.
6. Select GELATO.
7. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
INGREDIENTS
3 large egg yolks
80g caster sugar
200ml whipping cream
170ml whole milk
2 teaspoons (2 sachets, about 4g) instant espresso
Pinch of salt
TOOLS NEEDED
Small saucepan
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
Gelato
FREEZE TIME
24 HOURS
It is important to stay within the 74°C–79°C range. The eggs
should reach at least 74°C for them to be food safe but will
curdle and scramble if overcooked. Additionally, cooking to this
temperature range integrates the sugar and thickens the
mixture, resulting in smoother texture.
TIP
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Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
Use if crumbly for a creamier
result, if not adding mix-ins.
Use if crumbly for a creamier
result, if not adding mix-ins.
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