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Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
2 cans [13.5 ounces (400 ml) each] coconut milk
(do not use “lite”)
¾ cup (175 ml) granulated sugar
½ teaspoon (2 ml) kosher salt
1 teaspoon (5 ml) pure vanilla extract
1 cup (250 ml) frozen cherries, thawed
4 ounces (115 g) semisweet chocolate [about ¾ cup (175 ml)],
melted and kept warm (or use dairy-free or carob chips)
1. Using a blender or in a bowl with an immersion blender on low
speed, mix the coconut milk, sugar, salt and vanilla until very smooth
with no clumps. Add the thawed cherries and pulse to combine
(they can be fully puréed, or left in pieces, depending on personal
preference).
2. Chill for at least 2 hours, or overnight. Whisk mixture before pouring
into the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
ice cream is almost fully churned, drizzle in the melted chocolate.
The ice cream will have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 165 (74% from fat) • carb. 10g • pro. 1g • fat 15g • sat. fat 13g
• chol. 0mg • sod. 112mg • calc. 3mg • fiber 1g
Basic Vanilla Gelato
Drizzle in melted chocolate for a decadent stracciatela gelato.
Makes about 5 cups (1.25 L) ten ½-cup servings]
1 cup (250 ml) heavy cream
3 cups (750 ml) whole milk, divided
1 cup (250 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
Pinch kosher salt
½ teaspoon (2 ml) pure vanilla extract
1 tablespoon (15 ml) liquid pectin
1. In a medium saucepan, combine cream and 2 cups (500 ml) of the
milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar,
cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk
to combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar
mixture and stir until fully combined. While still set over medium/
medium-low heat, continuously stir until mixture comes to a strong
simmer and thickens slightly, so it just coats the back of a spoon
(this will take no more than 20 minutes, depending on the stove
being used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice cream
maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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 information per serving [based on ½ cup (125 ml)]:
Calories 211 (46% from fat) • carb. 26g • pro. 3g • fat 11g • sat. fat 7g
• chol. 43mg • sod. 61mg • calc. 106mg • fiber 0g
Chocolate-Hazelnut Gelato
A standard in many gelateria, bring the flavors of Italy to your kitchen with this recipe.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1¾ cups (425 ml) heavy cream
2¼ cups (550 ml) whole milk, divided
½ cup (125 ml) granulated sugar
2 tablespoons (30 ml) cornstarch
Pinch kosher salt
1 cup (250 ml) chocolate-hazelnut spread
½ cup (125 ml) chopped hazelnuts
1. In a medium saucepan, combine the cream and 1½ cups (375 ml) of
the milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar,
cornstarch and salt into a small-medium mixing bowl. Whisk to
combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar
mixture and stir until fully combined. Slowly whisk in the chocolate-
hazelnut spread. While still set over medium/medium-low heat,
continuously stir until mixture comes to a strong simmer and
thickens slightly so it just coats the back of a spoon (this will take
no more than 20 minutes, depending on the stove being used).
4. Remove pan from heat, strain and cool to room temperature. Cover
and refrigerate at least 2 hours, or overnight. Whisk mixture together
again before pouring into the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. When the
gelato is almost fully churned, gradually add the hazelnuts. Allow to
mix thoroughly. 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 information per serving [based on ½ cup (125 ml)]:
Calories 403 (65% from fat) • carb. 30g • pro. 5g • fat 30g • sat. fat 13g
• chol. 65mg • sod. 71mg • calc. 136mg • fiber 3g
Custard Gelato
This recipe uses egg yolks to create an extra creamy and custard-like flavour.
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
1 cup (250 ml) heavy cream
2 cups (500 ml) whole milk, divided
2 teaspoons (10 ml) pure vanilla extract
¼ teaspoon (1 ml) kosher salt
2 tablespoons (30 ml) cornstarch
6 large egg yolks
¾ cup (175 ml) granulated sugar
1. Put the cream and 1¾ cups (425 ml) milk together with the vanilla
and salt into a saucepan over medium heat and bring just to a
simmer. In a small bowl, mix together the remaining milk with the
cornstarch and reserve.
2. While the cream/milk mixture is heating, combine the yolks and sugar
in a medium bowl. Using a hand mixer on low speed or whisk, beat
well until mixture is pale and thick.
3. Once the cream/milk mixture has come to a simmer, stir in the milk/
cornstarch mixture and continue to stir over heat for an additional
5 minutes, being sure mixture does not come to a boil.
4. Whisking continuously at the same time, whisk about
1⁄3
of the hot
mixture into the yolk/sugar mixture. Add another
1⁄3
of the mixture,
then return the combined mixture to the saucepan. Using a wooden
spoon, stir the mixture constantly over low heat until it thickens
slightly and coats the back of the spoon. This mixture must NOT boil
or the yolks will overcook. The process should only take a few
minutes.
5. Let gelato base come to room temperature. Then cover and
refrigerate at least 2 hours, or overnight. Before churning, strain the
base through a fine mesh sieve.
6. Press Gelato and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. 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 information per serving [based on ½ cup (125 ml)]:
Calories 176 (55% from fat) • carb 17g • pro. 3g • fat 11g • sat. fat 6g
• chol. 138mg • sod. 82 mg • calc. 74mg • fiber 0g
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