Slushed! Part 7

Would You Like Chocolate with That? Try adding in cup of chopped white chocolate peppermint bark along with the crushed peppermint candies.

Whiskey & Fig Gelato

Whiskey, figs, and honey are an outstanding combination. Something about the earthiness of whiskey is the perfect companion to the sweetness of the figs. Use good-quality fig preserves for this gelato. Or, if figs are in season and you're feeling inspired, make your own.

MAKES ABOUT 1 QUART.

4 egg yolks 2 cups whole milk 1 cup heavy cream cup fig preserves Zest from large lemon cup whiskey cup honey Whisk the egg yolks together in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolks, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the fig preserves, lemon zest, and whiskey. Then, whisk in the honey bit by bit, tasting as you go, until you're happy with the level of sweetness. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Caramel Scotch Gelato

Talk about a manly gelato. Serve to your favorite pack of gentlemen hounds at their next cigar night. For a quick ice cream c.o.c.ktail, put two large scoops in a rocks gla.s.s and top with a shot of good Scotch.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream 1 teaspoon vanilla extract cup dulce de leche cup Scotch Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Add the vanilla extract, dulce de leche, and Scotch, whisking until the dulce de leche has broken up and the mixture is uniform. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Toasted Amaretto Gelato

Between almond paste, almond extract, Amaretto, and toasted almond slices, this gelato is on almond-y overload. The sliced almonds add a little crunch and texture. For a smoother gelato, leave them out. You'll still have plenty of flavor.

MAKES ABOUT 1 QUART.

1 cup sliced almonds 4 egg yolks cup sugar cup almond paste, grated 2 cups whole milk 1 cup heavy cream 1 teaspoon vanilla extract 1 teaspoon pure almond extract cup Amaretto Preheat your oven to 350F. Spread the sliced almonds out on a sheet pan. Roast for 510 minutes, until warm and fragrant. Keep a close eye on them so they don't burn. Remove the pan from oven and transfer the nuts to a plate to cool.

Whisk the egg yolks, sugar, and almond paste in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the vanilla extract, almond extract, and Amaretto. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions, adding in the toasted almonds in the last 5 minutes. Transfer to a container and freeze overnight.

Almond Paste vs. Marzipan Both are made with ground almonds and sugar. What's the difference? Straight almond paste will have a higher percentage of almonds, so it's more almond bang for your buck. Marzipan is kind of like ready-made candy, with a lot more sugar. Almond paste is firm, like Play-Doh. Grate it just like a piece of Parmesan.

Strawberry Basil Gelato

There's nothing quite like fresh strawberries from your own garden-or a local farmers' market. Fresh basil gives this refres.h.i.+ng gelato a slight peppery bite that enhances the flavor of the berries.

MAKES ABOUT 1 QUARTS.

1 cup strawberries, hulled and sliced 4 egg yolks cup sugar, divided 2 cups whole milk 1 cup heavy cream 1 cup fresh basil leaves, loosely packed 1 cup strawberry preserves cup strawberry liqueur Macerate the strawberries by putting them in a bowl and tossing with cup of sugar. Set aside for about 30 minutes.

Whisk the egg yolks and the remaining cup of sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat. Stir in the fresh basil. Cover and let the mixture infuse for 10 minutes. Strain and discard the basil leaves.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the strawberry preserves, strawberry liqueur, and sliced strawberry mixture with syrup. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Raspberry Lambic Gelato

Raspberry lambic is a Belgian beer that's fermented using raspberries. A heady, bubbly brew that's one part fruit spritzer and one part beer, it makes for a sweet and earthy gelato.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream cup raspberry lambic cup raspberry preserves Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the raspberry lambic and raspberry preserves. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Hot & Smoky Peach Schnapps Gelato

A peach is one of those versatile fruits that's just as comfy in a pie or a c.o.c.ktail as it is in a spicy salsa. This gelato is sunny and sweet, with a hint of smoky fire from a little ground chipotle. If you like, make the roasted peaches from the Roasted Peach Daiquiri Ice Cream recipe in Chapter 3 and use cup here in place of the peach jam.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream teaspoon ground chipotle pepper cup peach schnapps cup peach jam Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the ground chipotle, peach schnapps, and peach jam. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Vietnamese Coffee Gelato

Vietnamese iced coffee is made with strong, black coffee liberally laced with sweetened condensed milk. It's strong and sweet-just like this gelato.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream 1 tablespoons instant espresso powder a 14-ounce can of sweetened condensed milk cup espresso-flavored vodka Whisk the egg yolks and sugar in a large bowl. Set aside.

Put the milk, cream, and espresso powder in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the condensed milk and espresso-flavored vodka. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Condensed Milk vs. Evaporated Milk What's the difference? In a word: sugar. And it's a huge difference. Condensed milk is whole milk that's been slow cooked with sugar until it's reduced by a little more than half. The result is thick, syrupy, and caramel flavored. Evaporated milk is thin and unsweetened. Make sure you walk out of the market with the right can. They're definitely not interchangeable.

Gra.s.shopper Gelato

What's pastel green, refres.h.i.+ngly minty, and won't hop away when you set it down on the bar? This gelato gets that trademark Gra.s.shopper c.o.c.ktail color from a generous amount of green creme de menthe.