Gelati Florentine
Source of Recipe
Posted By: Chris
Recipe Introduction
This recipe taken from "An Italian Family Reunion Cookbook" Made from an egg custard is a classic from the Florentine Pastry Shop that can be varied many ways-------all delicious.
List of Ingredients
6 egg yolks
1 1/2 cups sugar
1 quart whole milk
2 strips lemon peel
2 tablespoons vanilla extract
Recipe
In a large mixing bowl, beat egg yolks and sugar until mixture becomes fluffy (at least 10 minutes). Add milk, vanilla extract, and lemon peel, stirring until sugar is completely dissolved. Pour mixture into the top portion of a double boiler and cook over very low heat until it thickens somewhat to the consistency of light cream. Stir continuously to prevent lumps from forming. Pour thickened mixture through very fine strainer and cool in the refrigerator. When thoroughly chilled, spoon into an ice cream machine. (either electric or hand turned) and dash until mixture solidifies. Makes a bit over one quart. If you want to be able to slice this ice cream, freeze another two hours in an airtight freezer bag lining a box or tin that's the shape you need.
To vary:
RECIPE VARIATIONS
Flavor Modifications of Basic Recipe
CHOCOLATE
Substitute 6 ounces cocoa for lemon peel before putting mixture into double boiler.
STRAWBERRY
Add:
2/3 cup strawberry preserves or jam and 2/3 cup sliced fresh strawberies half way through the time required with your ice cream machine.
RUM RAISIN
Add:
1/4 cup white rum to the mixture before placing in double
boiler. Add 2/3 cup prefrozen raisins halfway through the time requires with your ice cream machine.
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