Cuisinart ICE-100 Specifications download pdf (Page 22)

Espresso Gelato

250ml double cream

500ml full fat milk

250ml freshly brewed espresso

175g granulated sugar

2 tbsp cornstarch

pinch of salt

1 tbsp liquid pectin

n In a medium saucepan, combine the cream and 375ml of the milk. Set over a medium

heat and bring to a simmer.

n Whilst the cream and milk mixture is heating, whisk the remaining milk, espresso,

sugar, cornstarch and salt into a bowl.

n Once the milk and cream mixture has come to a simmer add the milk and sugar

mixture. Keeping on the heat, continuously stir until the mixture comes to a gentle

boil and thickens to where it can coat the back of the spoon (this will take about 15

minutes).

n Remove the pan from the heat, stir in the pectin and cool to room temperature. Cover

and refrigerate for at least 2 hours, preferably overnight.

n Once chilled, whisk the mixture again. With the gelato paddle ﬁtted, pour mixture into

the ice cream/gelato maker. Cover with lid.

n Turn the appliance on and set the timer for 40 to 50 minutes. The gelato is ready when

it starts to thicken. To produce a ﬁrmer gelato churn in the ice cream/gelato maker for

longer.

n Serve or store in an airtight container in the freezer.

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Cuisinart ICE-100 Specifications Page 22