Here is the gelato recipe that I've used for my DB's February challenge. The recipe is very easy and contain no egg and no cream. So it is pretty light. I also use 2% milk, of course you can use full milk if you wish. Just a bit of warning! This gelatto melt pretty quick, so please don't be disappointed with the recipe. It's taste really good, and enough to satisfy your craving of ice cream!
Hazenut Praline Gelatto
4 cups milk
3 tbs cornstarch
*if using praline paste, make sure to stir well with wooden spoon. The oil from hazelnut tend to float on the surface, making the paste underneath very hard. It is easier to smooth the paste before adding it to the hot milk.
- Heat 3 cups of milk over medium heat until bubbles appear around the edge of the pan. add the hazelnut praline, stir well using a whisk, until smooth.
- Meanwhile, put the remaining milk, and cornstarch in a medium bowl, stir well to combine, set aside. Add this to the pan, keep stirring to make sure that the mixture is smooth and you don't have any lump left. Continue until the mixture is a little bit thicken.
- Turn off the heat and cool, but don't forget to stir from time to time. When the mixture is cool completely, cover with plastic wrap, and refrigerate overnight.
- Pour the mixture into an ice cream maker, and process according to manufacture's directions.
** Note: since the gelato doesn't contain any eggs and cream, it seems to melt rapidly! It didn't bother me at all, because I like the fact that it is low in fat, yet still satisfy anybody who love ice cream (do I repeat my self here)?