Make the gelato: In a saucepan whisk together
pretty plate.
Freeze gelato in ice cream maker to
heet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each
To make the gelato custard: In a medium-size
Line base and sides of a 9-inch round springform cake pan with plastic wrap or foil. Cut each cake roll evenly into thirds.
Tightly pack rolls in a single layer cut-side up over base of prepared pan. Spread vanilla ice cream evenly over rolls and smooth surface. Freeze for 1-2 hours or until firm.
Remove cake from pan; transfer to a large serving plate or cake board. Arrange scoops of ice cream, gelato or sorbet over top. Freeze until ready to serve.
esired spreading consistency.
FOR GELATO: Let cool, stirring occasionally. When
ust before you make the gelato, place the pumpkin custard and
omplementary alcohol will keep the gelato from sticking to the freezer
ath and stir the hot gelato mixture frequently until cool).
ce cream maker! Transfer your gelato mixture into it, then freeze
ack to a boil; stir gelato mixture until thickened like pudding
o manufacturer's directions. Transfer gelato into an airtight container and
nstructions.
Shortly before the gelato is ready, melt the chocolate
For the Gelato:
In a dry 3
Place hazelnut liqueur, 1/4 cup water, instant coffee granules and brown sugar in a small saucepan on low heat. Stir until sugar dissolves. Simmer for about 5 mins or until syrup thickens slightly.
Divide hazelnut gelato among 4 serving glasses. Pour coffee syrup over gelato. Serve sprinkled with the hazelnuts.
fter 20 minutes. Put the gelato in the freezer for 4
Add gelato, half and half, chocolate syrup, and liquor to a blender and blend to combine.
Using 2 saucers, add a circle of some chocolate syrup to one, and a circle of brown sugar to the other. Dip the rims of martini (or daqueri) glasses into the kaluha then into a ring of sugar.
Pour drink into glasses and top with a sprinkle of chocolate shavings and serve.
ave an ice cream or gelato maker, place into freezer and
erve immediately for a soft gelato, or transfer the mixture to
Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer's instructions.
Transfer to a container and freeze for about 2 hours before serving.