Friday, July 05, 2013

Gelato di crema

The Chimney Sweep’s Gelato - from Marcella Hazan’s “Essentials of Classic Italian Cooking”


For the Egg Custard Gelato (gelato di crema)

• 6 egg yolks
• ¾ cup granulated sugar
• 2 cups milk
• The peel of ½ orange (with none of the pith underneath)
• 1 tablespoon Grand Marnier
• An Ice-Cream maker

For Assembly

• ½ cup ground espresso coffee beans
• 8 tablespoons (one per serving) of Scotch or Bourbon


Make the gelato:

Put the egg yolks and sugar in a bowl and beat the yolks until they become pale yellow and form soft ribbons.

Put the milk and orange peel in a saucepan, turn the heat on to medium, and bring the milk to a slow simmer, being careful not to let it break into a boil.

Add the hot milk to the beaten yolks, pouring it in a thin stream through a fine strainer. Add a little at a time, stopping to beat it into the yolks. (You want a custard, not scrambled eggs)

Add the Grand Marnier, stirring well.

Transfer the mixture to a saucepan, turn on the heat to medium, and beat constantly for about 2 minutes without letting it boil, then take off the heat and allow it to become completely cold.

Freeze it in your ice cream maker per your manufacturer’s instructions, and put in the freezer to allow to become firmer if you wish.

Once firm to your liking, scoop the gelato into 8 individual bowls, sprinkle 1 teaspoon of ground espresso coffee over each portion, and pour into each bowl enough Scotch/Bourbon to pool at the bottom, about 1 tablespoon. Serve at once.

Pictures of how to make the Gelato

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