Specifications

11
MANGO GELATO
Makes about fourteen ½-cup (125 ml) servings
1½ pounds (680 g) 1-inch (2.5 cm) mango cubes (thawed, if frozen)
½ cup (125 ml) mango nectar
2 cups (500 ml) whole milk
1 cup (250 ml) sugar
¼ cup (50 ml) fat-free powdered milk
8 large egg yolks
1 cup (250 ml) light cream
1 teaspoon (5 ml) pure vanilla extract
Place mango cubes in a food processor fitted with the metal “s”
blade or in a blender [if using a blender, 2 cups (500 ml) at a time for
best results]. Process until completely puréed and smooth – you will
have about 2½ cups (625 ml) mango purée. Stir in mango nectar and
refrigerate while continuing with recipe.
Place the milk, sugar and powdered milk in a 3½ quart (3.3 L) saucepan
with a heavy bottom. Bring to a simmer over medium heat and stir
to dissolve the sugar. Keep warm over low heat. Place the egg yolks
in a medium bowl and whisk until thickened, about 2 minutes (may
use a hand or stand mixer fitted with the whip on low speed). While
whisking, slowly add 1 cup (250 ml) of the hot milk/sugar mixture
and whisk until blended. Stir the egg mixture back into the saucepan;
increase heat to medium. Stir the mixture constantly with a wooden
spoon, until the mixture is thickened like a custard sauce and registers
180°F (82°C) when checked with an instant-read thermometer. Strain
the custard through a fine mesh strainer into a medium bowl. Stir in
light cream, reserved mango purée and vanilla. Cover and refrigerate
at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft,
creamy texture. If a firmer consistency is desired, transfer the gelato
to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 188 (35% from fat) • carb. 27g • pro. 4g • fat 8g
sat. fat 4g • chol. 138mg • sod. 41mg • calc. 104mg • fiber 1g
GREEN TEA GELATO
Makes about fourteen ½-cup (125 ml) servings
3¼ cups (800 ml) whole milk
8 green tea bags
¼ cup (50 ml) powdered fat-free milk
8 large egg yolks
1 cup (250 ml) granulated sugar
1 cup (250 ml) heavy cream
Place the milk in a medium saucepan and heat to a simmer. Pour
half over the tea bags in a medium bowl and let steep for 30 minutes;
strain, pressing all the liquid from the tea bags. Stir powdered milk
into remaining milk and keep warm over low heat. Place egg yolks
and sugar in a medium bowl. Using a hand mixer or whisk, beat until
thick and pale yellow (the consistency of mayonnaise). While mixing,
slowly add the hot milk and whisk until blended. Stir the egg mixture
back into the saucepan and add the tea-infused milk; increase heat
to medium. Stir the mixture constantly with a wooden spoon, until
the mixture is thickened like a custard sauce and registers 180°F
(82°C) when checked with an instant-read thermometer. Strain the
custard through a fine mesh strainer into a medium bowl. Stir in
cream, cover and refrigerate at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. The gelato will have a soft,
creamy texture. If a firmer consistency is desired, transfer the gelato
to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 190 (52% from fat) • carb. 19g • pro. 5g • fat 11g
sat. fat 6g • chol. 153mg • sod. 50mg • calc. 119mg • fiber 0g
FROZEN YOGURT
VANILLA FROZEN YOGURT
Makes about fourteen ½-cup (125 ml) servings
1
2
⁄3 cups (410 ml) whole milk
¾ cups (180 ml) granulated sugar
4 cups (1 L) fat-free vanilla yogurt
¼ cup (50 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine
the milk and granulated sugar until the sugar is dissolved, about 1
to 2 minutes. Stir in the yogurt, heavy cream, and vanilla. Turn the
machine on; pour the mixture into freezer bowl, and let mix until