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      Title: Gelato Di Mirtille
 Categories: desserts, frozen
      Yield: 8 servings

    2/3 c  sugar
      4    egg yolks
      1 c  milk; at room temperature
      1 pn salt
      1    lemon peel strip (2-in)
      2 c  fresh blueberries; pureed
      1 c  heavy cream

  BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
  Slowly add milk, beating gently to avoid a build-up of foam. Add
  lemon peel and stir in salt. Transfer mixture to the top of a double
  boiler with an inch of boiling water in the bottom half. Regulate
  heat so water remains at a low boil, and stir continuously 8 minutes.
  Custard will thicken to coat the spoon, and surface foam will
  disappear. Immediately remove top of double boiler and set it in a
  large bowl of cold water. Stir 2 minutes to cool custard somewhat.
  Then transfer it to a bowl, cover, and chill thoroughly. Also chill
  pureed blueberries and heavy cream. When ready to proceed, whip cream
  into soft peaks. Remove lemon peel from custard and fold in
  blueberries and whipped cream. Transfer mixture to ice cream machine
  and freeze according to machine's directions.

  Makes 1 Quart

  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK


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