SOLIS GELATERIA PRO Mode D'emploi page 147

PA S S I O N F R U I T G E L AT O
Makes approximately 1 litre
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Ingredients
2 cups (500ml) milk
1/2 cup (125ml) pouring cream
1/2 teaspoon vanilla extract
5 egg yolks
1/2 cup (125g) sugar
2 – 3 passionfruit
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Method
1. Place cream, milk 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.
3. Slowly whisk hot milk/cream mixture into the egg mixture.
4. 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. If
spoon-test is succesfull, remove the saucepan from the heat.
5. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
6. Pour mixture into ice cream bowl with passionfruit pulp. Set ice cream maker to
desired setting („Gelato") and start the freezing process.
7. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
R E C I P E S
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