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Almond Gelato
Makes about 1 quart (can be doubled to make ½ gallon)
2 3/4 cups whole milk
1/4 cup heavy cream
One (7 oz) tube almond paste (found in the baking aisle--should be soft and moist)
2/3 cup sugar
5 large egg yolks, room temperature
½ tsp real almond extract (not imitation)
1/4 tsp salt
1. Heat the milk and cream in a medium saucepan set over medium heat until tiny bubbled fizz around the pan's inner rim. Adjust the heat so the mixture stays this hot but does not come to a boil.
2. Place the almond paste and sugar in a large food processor fitted with the chopping blade; process until the texture of find sand, about 1 minute. Stop the machine, add the yolks all at once, and process until light and thick, about 2 minutes. (note: if you don't process enough, the end result will taste grainy from the almond paste--still delicious, but a weird texture.)
3. With the machine running, dribble in about half of the hot milk mixture through the feed tube; process until smooth. Then whisk this mixture back into the pan with the remaining hot milk mixture. Instantly reduce the heat to very low--if you have electric burners, place the pan on a second burner just now set on low. Cook slowly, stirring all the while, until the mixture thickens to the consistency of wet but smooth pancake batter and can coat the back of a wooden spoon, a little less than 2 minutes. Strain through a fine mesh strainer into a clean bowl to get rid of any extraneous bits of scrambled egg (and almond paste debris); stir in the almond extract and salt. Refrigerate until cold, for at least 4 hours, or overnight.
4. Just before making the gelato, place the almond custard and your ice cream maker's dasher, if possible, in the freezer to shock them extra cold, for nor more than 10 minutes. (we're trying this on our second batch which is being made tonight and tomorrow--it took a long time for this gelato to set up the first time.)
5. Freeze the custard in your ice cream machine according to the manufacturer's directions. Serve at once--or transfer to a large container or several smaller containers, seal tightly and store in the freezer for up to one 1 month. Soften at room temperature for up to 10 minutes before serving.
--The Ultimate Frozen Dessert Book
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Peach Ice Cream
6-8 cups of peaches. Place them in a boiler and add enough water to cover the bottom. Add your sugar to this pot also. I only use 2- 2 1/2 cups sugar( my ice cream is not too sweet...)...other recipes may call for more sugar... Simmer until peaches are tender. Stir in 2 tsp vanilla. Cool completely and chill.
When ready to make ice cream add peach mixture and enough cream and/ or milk to the fill line and churn away. ( I used 3 pints heavy cream and the rest whole milk) You may use part cream and part canned milk. OR you may use a can of Sweeetned condensed milk for part of the milk and sugar.
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Vanilla Ice Cream, No-Cook
•2 eggs
•1¼ cups white sugar
•¼ teaspoon salt
•3 cups milk
•1½ cups evaporated milk
•1 Tbsp. vanilla extract
•½ cup water
Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions. Yield: ½ gallon (Divide recipe in half for use in Donvier Ice Cream Maker.)
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