Thursday, September 3, 2009

Brown Sugar Gelato

I checked out a variety of cookbooks from the library last week and was inspired to make some homemade ice cream. I lightened up the original recipie just a touch by using fat free half and half instead of whole milk, but the end result was still rich and delicious! I also made the recipe small enough to fit into my 1 1/2 quart automatic ice cream maker in one batch.

Adapted From Desserts by the Yard

1 1/4 cups plus 2 tablespoons fat free half and half
1/4 cup heavy cream
1/2 cup packed light brown sugar
2 large egg yolks
1 tablespoon granulated sugar

1. Combine the half and half, heavy cream, and 1/4 cup of the brown sugar in a saucepan and bring to a simmer. Whisk the egg yolks with the remaining 1/2 cup brown sugar and granulated sugar in a bowl. When the half and half and cream come to a simmer, remove from the heat and slowly ladle 1/4 cup into the egg yolks while whisking. Once the milk is incorporated into the eggs, whisk the eggs back into the hot milk. Be sure to scrape all the eggs into the pot with a rubber scraper.

2. Place the pan over low heat and immediately begin to stir the custard. Stir until the consistency is like thick cream. The custard is ready when the temperature reaches 180 degrees F.
3. Remove pan from the heat and immediately pour the custard through a fine mesh strainer into another bowl. Place this bowl in an ice bath to cool to custard quickly (and make sure that no water or ice from the bath seeps into the custard bowl!). Once the custard has cooled (about 5-10 mintes) chill it in the refrigerator for at least 2 hours.
4. Transfer the cold custard mixture to an ice cream maker and freeze according to manufacturers instructions.
5. Transfer the gelato to a freezer container and freeze for 2 hours, or until firm.

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