Molto Gusto_ Easy Italian Cooking - Mario Batali [45]
Add ¾ cup of the sugar to the milk and bring just to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk the egg yolks, the remaining ¼ cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer.
Immediately strain the custard through a fine-mesh strainer into a heatproof bowl. Stir in the vanilla extract, if using, and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.
Freeze the gelato in an ice cream maker according to the manufacturer’s instructions, stopping to add the olive oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving. (The gelato is best served the day it is made.)
Sprinkle a few flakes of Maldon salt and drizzle a stripe or two of olive oil over each serving of gelato.
Sweet Corn Gelato
MAKES ABOUT 5 CUPS
This is a great summer dessert when fresh corn is in season and you can’t get enough of it, but it is essential that the corn that you use is sweet and full of flavor. The natural starch in the corn helps give the gelato its creamy texture.
3 ears sweet corn, preferably white, husked
3½ cups milk, plus more if needed
1 cup heavy cream
1½ cups sugar
8 large egg yolks
1 teaspoon salt
Slice the kernels off the corncobs, reserving the cobs. Break each cob into 2 or 3 pieces.
Bring the milk to a simmer in a large saucepan. Add the corn kernels and cobs, remove from the heat, cover, and let steep for 45 minutes.
Remove the corncobs from the milk and discard. Use an immersion blender to buzz the milk and corn to break up the kernels; or transfer the milk and corn to a regular blender, in batches, and blend to break up the kernels. Strain through a coarse strainer into a bowl (discard the remaining corn mush). Measure the milk and add more if necessary to make 3½ cups.
Combine the milk, cream, and 1¼ cups of the sugar in a large heavy-bottomed saucepan and bring just to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk the egg yolks, the remaining ¼ cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in 1 cup of the hot milk mixture, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer.
Immediately strain the custard through a fine-mesh strainer into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.
Freeze the gelato in an ice cream maker according to the manufacturer’s instructions. Pack into a freezer container and freeze for at least 1 hour before serving. (The gelato is best served the day it is made.)
Sorbetto
Campari Grapefruit Sorbetto
MAKES ABOUT 1 PINT · PHOTO GELATO & SORBETTO
Use Ruby Red grapefruits for the best flavor and color. Since grapefruits do not always have the same natural sugar content, fine-tuning, using the egg test, may be necessary for the best taste and texture. Remember that liquor acts as an antifreeze, so don’t be tempted to add more Campari.
2 cups fresh grapefruit juice (from about 4 medium grapefruits), or as necessary
¾ cup plus 2 tablespoons sugar, or as necessary
1/3 cup Campari
Combine the grapefruit juice and sugar in a bowl and whisk together well. Do the egg test (see Gelato & Sorbetto) and add more juice or water or more sugar if necessary. Cover and refrigerate for about 3 hours, stirring occasionally to dissolve all the sugar, until thoroughly chilled.
Stir the Campari into the grapefruit juice. Freeze the sorbet in an ice cream