Gelato and sorbet recipes

August 15, 2007

Almond cream ice cream
Ingredients:
1 cup cream
2/3 cup salted, roasted almonds

3½ cups milk
1 cup sugar
5½ tablespoons light corn syrup
1 teaspoon unflavored gelatin

Directions:
1. In a bowl, beat the cream until it is thoroughly whipped.
2. Prepare the almond paste by mixing 2/3 of the almonds in a food processor at high speed. Grind the remaining third of almonds until they are a fine powder.
3. Place the milk, sugar, light corn syrup, gelatin and almond paste in a saucepan, and stir until bubbles start to appear around the edge. Remove from the heat, and let cool to room temperature.
4. When cooled, add the whipped cream a little at a time, gently folding it into the mixture.
5. Add the entire mixture to your ice cream maker, and follow the manufacturer's instructions. When finished, add in the ground almond powder.

Lemon sorbet
Ingredients:

-1 2/3 cups fresh squeezed lemon juice
-2 1/2 cups spring water
-1 cup sugar
-5 1/2 tbsp light corn syrup
-1 tsp unflavored gelatin
-1 egg white

Mix strained lemon juice, water, sugar, corn syrup and unflavored gelatin in a blender for approximately 3 minutes.

Separate the egg white from the yolk and whip until stiff. Add the lemon mixture to your ice cream maker and follow the manufacturer¹s instructions.

When the mixture has started to freeze, add fold in the whipped egg white.

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