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Sage BCI600UK - the Smart Scoop Manual

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GELATO FROM SAGE
PISTACHIO GELATO
Makes approximately 1 litre
INGREDIENTS
2 cups milk
½ cup pouring cream
½ teaspoon vanilla extract
5 egg yolks
½ cup caster sugar
¾ cup shelled pistachios, roasted and chopped
METHOD
1. Place milk, cream and vanilla extract
into a medium heavy-based saucepan.
Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in
a bowl until pale and thick. Once milk
mixture is hot, slowly whisk into the egg
mixture.
3. Clean saucepan and return mixture
back to a low heat. Stir constantly with
a wooden spoon until mixture has
thickened and coats the back of the
spoon (see tips for better ice cream
making.).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Pour gelato base into ice cream bowl. Set
ice cream maker to desired setting and
churn.
6. Add chopped pistachios once machine
specifies to add in mix-ins.
7. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
CHOCOLATE HAZELNUT GELATO
Makes approximately 1 litre
INGREDIENTS
2 cups milk
½ cup chocolate hazelnut spread
½ teaspoon vanilla extract
5 egg yolks
½ cup caster sugar
¼ cup roasted hazelnuts, finely chopped
METHOD
1. Place milk, hazelnut spread and vanilla
extract into a medium heavy-based
saucepan. Heat until spread has melted
and mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in
a bowl until pale and thick. Once milk
mixture is hot, slowly whisk into the egg
mixture.
3. Clean saucepan and return mixture
back to a low heat. Stir constantly
with a wooden spoon until mixture
has thickened and coats the back of
the spoon (see tips for better ice cream
making.).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Pour mixture into ice cream bowl. Set
ice cream maker to desired setting and
churn.
6. Add crushed hazelnuts once machine
specifies to add in mix-ins.
7. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
… 32 …


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