This is that totally wild sounding flavor of Gelato I mentioned yesterday. I’m
gonna give it a try sometime. Here’s the recipe. There was also a great article about Gelato places in LA and how a few of them went to Italy seeking the old masters who knew the recipes and methods of making real gelato, passed down through the ages.
Reprinted from: LATimes.com
April 11, 2007
Total time: About 1 ½ hours plus freezing time
Servings: 10 servings
Note: From Leo Bulgarini, of Bulgarini Gelato. Have an ice bath ready for the custard. The same basic recipe may be used for peach gelato — just use 2 cups chopped peaches and purée them with the juice of one-fourth lemon.
About 2 cups chopped cherimoya
3/4 cup sugar
4 egg yolks
4 cups whole milk
1. In a blender or food processor, purée the cherimoya until smooth and set aside.
2. In a large saucepan, mix the sugar, egg yolks and milk together over medium-high heat, stirring constantly. Do not boil.
3. After about 30 minutes on the stove (the mixture will have thickened into a custard while simmering), remove the pan from the heat and pour the mixture through a cheesecloth into a bowl set into an ice bath. Stir as the mixture cools.
4. When the custard has cooled to 40 degrees, take it out of the ice bath and blend it in a blender with the cherimoya purée. You may do this in batches if your blender is small.
5. Freeze in an ice cream maker according to the manufacturer’s instructions. Spread it evenly into a container with a lid, cover the surface of the ice cream with plastic wrap and then the lid and freeze it for at least 5 hours, or overnight. Makes 5 cups.
Each serving: 172 calories; 5 grams protein; 28 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 92 mg. cholesterol; 44 mg. sodium.
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