Hello friends! Sorry it's been a while!
Remember my post about the Saanich fair, and all of the wonderful produce I bought there? Well, following through with my addiction to creamy frozen desserts, I decided to try making gelato. By they time I got all of my produce home some of it was the worse of wear. The skins on my very-ripe nectarines had split, and the juices were gathering in the bag! I knew I had to use these right away! What better way to get the flavor of ripe fruit, and not worry about it being a little soft? Puree it!
Here is Cathy Burgett's recipe from culinary school for fruit gelato!
Basic mixture for fruit gelato
1 1/2 cups whole milk (I actually used 1% and it worked fine)
1/2 cup heavy cream
3 Tbsp light corn syrup
1/3 cup dry nonfat milk powder (1oz.)
2/3 cup sugar
1/2 tsp granulated gelatin
2 cups fruit puree, strained (berry, mango, peach, nectarine etc.) I used nectarines
1 Tbsp citrus zest and 1 1/2 cups strained citrus juice
Combine milk, cream and corn syrup in a saucepan. Combine dry milk, sugar and gelatin in a small bowl and stir to mix.
While the gelato base is cooling, puree your fruit.
When it was ready the texture was just as creamy and luscious as the nectarine gelato, but the flavor was not quite what I was hoping for. I'm not quite sure how to describe it, other than "funky". Not bad, just very different. I have been using it in smoothies. It's just not up to par. So, when wondering what to do with your glistening bunches of fresh currants, do NOT make it into gelato! Now I'm wishing I'd made a sauce out of them instead.
What is your favorite version of frozen desserts?