Dairy Council recipe winner shares his gelato recipe

Dairy Council of Arizona is a paid advertiser of Sonoran Living Live

Vanilla Bean Gelato (machine method)
 
Vanilla Bean Gelato Ingredients:
·         3 cups Shamrock Farms Calcium Plus milk whole milk
·         1 cup Shamrock Farms heavy cream
·         1 vanilla bean / split and scraped
·         1 cup granulated sugar
·         12 egg yolks (8 yolks can be used to lower the ratio of fat in the gelato if desired)
 
Preparation:
1.       In a saucepan over medium heat, combine the milk, cream and vanilla bean
2.       Bring to a low simmer
3.       In a small mixing bowl, whisk the egg yolks and the sugar until smooth
4.       Add 1 cup of the hot milk cream mixture to the egg yolks and whisk until smooth
5.      Add the egg yolk mixture back into the sauce pan of liquid and whisk together until
thoroughly blended
6.       Bring the liquid back to cook slowly for 4 to 6 minutes on medium heat but do not boil
7.       The mixture will coat the back of spoon when it is ready
8.       Remove the mixture from the stove and strain through a mesh strainer
9.       Allow to cool and place in the refrigerator covered to chill for at least 6 hours minimum
10.     After 6 hours place the mixture in a gelato maker and make the gelato according to the manufacturer's instructions
11.     It should take about 30 minutes to churn the gelato into a velvety texture
12.     When ready, place gelato in the freezer to fully harden
 
 Vanilla Bean Gelato - (freeze and stir method)
*If Half & Half is used the finished product is more like ice cream with a higher fat content. The consistency is more like ice cream vs. gelato

Vanilla Bean Gelato Ingredients:
·         2 cups Shamrock Farms Calcium Plus whole milk or Half & Half*
·         2 cups Shamrock Farms heavy cream
·         1 vanilla bean / split and scraped
·         1 cup granulated sugar
·         12 egg yolks (8 yolks can be used to lower the ratio of fat in the gelato if desired)
 
Preparation:
1.    In a saucepan over medium heat, combine the milk, cream and vanilla bean
2.    Bring to a low simmer
3.    In a small mixing bowl, whisk the egg yolks and the sugar until smooth
4.    Add 1 cup of the hot milk cream mixture to the egg yolks and whisk until smooth
5.    Add the egg yolk mixture back into the sauce pan of liquid and whisk together until thoroughly blended
6.    Bring the liquid back to cook slowly for 4 to 6 minutes on medium heat but do not boil
7.    The mixture will coat the back of spoon when it is ready
8.    Remove the mixture from the stove, strain through a mesh strainer and allow to cool completely over an ice bath
9.    Pour your mixture into a deep baking dish, or bowl made of plastic or stainless steel and place in the freezer
10.    After forty-five minutes, open the freezer and check it
11.    As it starts to freeze near the edges, stir mixture vigorously with a spatula or whisk to break up any frozen sections. Return to freezer.
14.     Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender <        http://astore.amazon.com/davidleboviswebs/detail/B000EGA6QI/102-1506142-5502508>          or hand-held mixer.
15.     Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen, approximately 2-3 hours.
16.    Transfer the ice cream to a covered storage container until ready to serve.


Dairy Council of Arizona is a paid advertiser of Sonoran Living Live