Recipe File:Make your own gelato
MANILA, Philippines - Why make your own gelato when you can buy one?
“Well, it’s because it’s so easy to do! The magic of this recipe is that once you learn how to make the simple custard base, you can make variations with less of the sugar and more of your favorite fruits,” says Marie Pascual of Kitchenkitchiekoo.com. “All you need are a saucepan, a bowl, a whisk, the fresh ingredients, and a freezer.”
Marie is a home cook who shows her love for family and friends by cooking for them. In her blog, Kitchenkitchiekoo is the nurturing alter-ego to her day job as an executive of a top Filipino company.
Fruity Gelato
Fruit puree:
Ingredients:
2 cups frozen mixed berries/strawberries or fresh mango cubes
1/2 cup sugar
Procedure:
The fruits are already sweet so you need not put a lot of sugar. Simply combine the fruits and sugar in a small sauce pot and let it simmer over low heat until the sugar dissolves and the fruits begin to cook and break down — about 10 minutes. Let it cool and puree in a blender. This will yield a little over a cup. Set aside.
Custard base:
Ingredients:
1 cup fresh or whole milk
1 can heavy cream (300 ml or roughly 1 1/3 c per can)
4 pcs. large egg yolk
1/2 cup sugar
Procedure:
In a thick bottom sauce pan, combine milk and heavy cream. Place over medium heat and stir every once in a while so a thin film doesn’t form on top. When bubbles begin to form at the side, turn the heat off and set aside.
In a heat-proof glass bowl, whisk the egg yolks until smooth. Make sure you’ve separated the whites from the yolk thoroughly.
Gradually whisk in the sugar until the mixture is thick. Temper the egg yolks by slowly and gradually pouring the milk-cream mixture while whisking briskly. Put the custard mixture back into the saucepan and cook over low heat. Stir frequently until it begins to thicken. You will know that the base is ready when it is thick enough to coat the back of a spoon. Do not overcook as it will curdle. Strain mixture in a fine strainer to get a smooth texture.
Finally, add 1 cup of the fruit puree and whisk briskly to incorporate air into the mixture. Pour in a freezer-container and as an extra treat sprinkle about another cup of mango or strawberry cubes. Let it freeze overnight. Cover the mixture with a food-grade plastic to prevent frost from developing on top.
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