Lemon and Passionfruit Gelato

I have some egg yolks after making a pavlova. Most times, I will time it as such I can use the yolks by adding more eggs and turn them into omelette but since I've gotten an ice-cream maker, I use the yolks to make gelato :p instead!

This Lemon and Passionfruit Gelato was created as I go along with the fruits I have in my fridge. I made the base using the basic gelato recipe.

I've chilled the custard mixture in the fridge which helped churning faster! I removed the chilled custard from the fridge and added in the pulp of 3 crinkled passionfruits which is actually not enough to make a full passionfruit gelato. I reckon 7 - 8 passionfruits are needed. I tasted the custard and it's wayyy tooo heavy. The cream taste is too strong. I rummaged in the fridge and found one last lemon and decided to use this. Grated in the zest and pour in the juice of half the lemon. Hmmm still tasted very heavy... see never ever make anything unplanned :p

So I squeezed in the other half lemon and tasted with my fingers crossed. Woohoo finally over came the creaminess taste. Thank goodness the half lemon did save the day, otherwise I'll be stumped! Can't possibily go out and grab anything since it was already way past 10pm when I made this LOL!

Pour custard into ice-cream maker and churn till a thick consistency before chucking into the freezer. The gelato turned out to be fabulous! Tested with the Persimmon and Apple Crumble and surprise surpise they actually went well together ;-)

Strawberry Gelato

These days when I buy berries, I will usually freeze the leftover before they turn rotten. Once I've accummulated a couple of tubs, I usually make smoothies out of them but nowadays I turn them into ice-creams and gelato. Oh sweet!!!

I've made this Strawberry Gelato using recipe from my fave 500 series published by Page One. The gelato is light but yet creamy. BoiBoi loves it a lot that he keep asking if we have finished it already :p

Gelato Di Crema (basic recipe)

600ml single cream
5 egg yolks
115g caster sugar (I used 100 only)

Heat cream until begin to bubble, then cool slightly.

In a large heatproof bowl, beat egg yolks and sugar till thick and creamy. Beat the cooling cream gently into the eggs.

Put bowl over a pan of gently simmering water and stir with wooden spoon until custard just coats the back of the spoon. Remove bowl and let it cool.

When custard is completely cooled, pour into ice-cream maker and process according to manufacturer's instructions. Stop churning when it's almost firm, transfer to a freezer container and leave in freezer for 15 mins before serving, or until required.

Gelato is best eaten fresh but can be frozen up to a month. Take out at least 15 mins before serving to soften.

Makes about 600ml.


Strawberry Gelato

1 recipe Gelato Di Crema
500g fresh strawberries, hulled and chopped

(A)
2 tbsp
caster sugar
1 tsp lemon juice
1 tsp vanilla extract

Prepare basic gelato and leave to cool completely.

Puree strawberries in blender with (A). Pour thru fine-mesh strainer to remove seeds, if liked. This is a tiring job but it's worth it.

Stir puree into basic gelato until well blended. Pour into ice-cream maker and churn accordingly.

Ref: 500 Ice Creams and Sorbets, Page One