Gelato係意大利雪糕
佢比一般雪糕...由其係鬼佬雪糕
＂瘦＂
唔知係唔係年幾漸長
食嚫雪糕個胃都唔多舒服
可能creamy 同rich得製
但食Gelato就無依個問題啦
因為Gelato主要係用奶而cream只係用好少比例
甚至可以唔用
仲有Gelato比雪糕可以做出更多啲味...又其係生果
今次試做Blueberry
yummi!
其實@ working ~~~
返歸搵返個recipe再post
Gelato di Crema – The base
2 ½ cups 5% fat cooking cream or any kind of milk you like
5 egg yolks
½ cup granulated sugar
5 egg yolks
½ cup granulated sugar
Heat the cream (or milk) until it is beginning to bubble, then cool slightly. Watch it closely if you don’t want to make a big mess because cream and milk reach their boiling point very suddenly.
In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed). Beat the cooling cream very slowly into the eggs to warm the mixture gradually (if you add it too quickly, you may end up with scrambled eggs!).
Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon.
Remove the bowl from the pan and let it cool. My trick is to place it in the sink filled with 2-3 inches of cold water and stirring it gently one in a while: this method cools the custard in about 10 minutes (you can also add ice to the water to make it even quicker). If you have time on your hands you can put it in the refrigerator. The important thing is that your custard is completely cooled when you put it in the ice cream maker.
