Summer time means ice cream time!
What better way to cool off? Maybe you love sorbet? What about a smooth gelato?
Chef Robert Bennett from Classic Cake shows you how to make homemade gelato and sorbet!
Check out the clip.
Here are the recipes!
2 c. low fat or non-fat milk
1 c. sugar
1/4 c. non-fat dry milk
8 egg yolks
1 c. half-and-half
1 tsp. vanilla extract
milk, non-fat dry milk, and half of the sugar to a boil.
remaining sugar with the yolks.
the hot mixture into the sugar/yolk mixture.
heat and stir constantly over a medium heat.
mixture thickens, immediately remove from the heat and strain into a chilled
half-and-half and vanilla.
Place in a
pre-chilled ice cream machine, and churn according to manufacturer's
4 pts. Strawberries cleaned and stemmed
1 pt. (approx.) Simple syrup (1:1 sugar: water) (The strawberries vary in sweetness)
Combine the strawberries and syrup, process in a blender. The mixture should be slightly sweeter in the puree form in order to get a smooth product when frozen. Add more syrup if necessary. Taste buds do not detect extra sweetness in a frozen product, but the sugar ensures a smooth product. Not enough sugar produces an icy consistency. Even less = water ice. Freeze in an ice cream machine according to the manufacturer's instructions.