RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1166
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| Recipe Name: |
Blood Orange Gelato |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields about 1 quart.
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Ingredients:
2 Cups milk, whole
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Directions:
In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.
In a small saucepan, cook orange juice over medium-low heat until reduced by three-fourths, 30 to 40 minutes. Remove pan from heat, and let orange syrup cool completely.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
Add half of warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a wooden spoon.
Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in orange syrup.
Freeze in ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks. |
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| Nutrition per Serving: |
| Calories: |
388 |
Total Carbs: |
55.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
22.5 |
Fat: |
16.0 |
Protein: |
8.47 |
| Fiber: |
0.95 |
Sodium: |
56.25 |
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