Vanilla Gelato

5 egg yolks
3/4 cup sugar
2 cups whole milk
1 cup light cream
2 teaspoons pure vanilla extract

Combine egg yolks and sugar in mixing bowl. Beat at medium-high speed until very thick and pale yellow in color.

In medium saucepan, heat milk to a simmer. Add half of the milk to the egg yolk mixture; whisk until blended. Stir in remaining milk. Cook over low heat, stirring constantly, until mixture coats back of spoon.

Remove from heat; stir in the cream. Pass mixture through a fine strainer into medium bowl set over an ice bath to chill. Stir in vanilla.

Freeze in an ice cream maker according to manufacturer's instructions.

Kiwi Fruit Gelato



Ingredients:

1 c Water

4 ea Kiwifruit; pared

1/2 c Sugar

5 tb Lemon juice

1/2 c Light corn syrup

1/4 ts Lemon peel; grated



Preparation:

Combine water, sugar and corn syrup in saucepan. Cook and stir 2

minutes or until sugar is dissolved. Puree kiwi in food processor or

blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix.

Pour into shallow metal pan and freeze for approximately 1 hour or

until the mixture is firm, but not solid. When chilled, spoon into a

chilled bowl and beat with an electric mixer until the mix is light

and fluffy. Return it to the freezer for approximately 2 hours or

until firm enough to scoop.



Serves: 4