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Italian Gelato

Chocolate Ice-cream
Ingredients:
1 qt. milk
12 egg yolks
1 qt. cream
1 1/2 cups sugar
8 oz. bitter chocolate
1 vanilla pod (in bars)

Preparation:
Break the chocolate into chunks pieces, and melt over a low heat. When melted, add the milk, cream and vanilla pod. Bring near to a boil, stirring constantly.
Thoroughly whip the egg yolks with the sugar, add to the milk and cream and continue to cook as in basic recipe.

When the mixture is ready, pour it into a bowl and cool, stirring occasionally.
When the resulting mix is cool, strain through a sieve, if necessary. Put it in the ice-cream machine and churn.

Lemon Sherbet
Ingredients:
1 1/2 cups granulated sugar
10 cubes lump sugar
10 lemons
1 qt. water
2 oranges
2 egg whites

Preparation:
Make a syrup with the granulated sugar in the water over a low heat until sugar has entirely dissolved.
Reduce by 1/3, remove from heat and set aside. Wash the lemons and rub them with sugar until all sugar is thoroughly scented with the lemon rinds. Add the lump sugar to the syrup and cool.

Squeeze the juice from lemons and the oranges. Add to the syrup, mixing well. Strain the resulting juice.
Whip the egg whites thoroughly, gently fold them into the mixture, and churn. Keep sherbet in ice cream freezer till ready to serve.

Coffee Ice
Ingredients:
2 cups espresso
little water
2 tbs. sugar
whipped cream

Preparation:
Blend all the ingredients, making sure that the sugar is completely dissolved.
Strain the syrup into a flat pan and place in freezer. Scrape occasionally while freezing and churn before serving.
Serve topped with whipped cream.

Chocolate and Curacao Chilled Cream
Ingredients:
a large piece of sponge cake
4 oz. chocolate
1 qt. whipped cream
3 oz. confectioner's sugar
1 sachet vanilla
3 oz. almonds and hazelnuts, roasted and minced
1 oz. curacao
cocoa

Preparation:
Cut the sponge cake into strips and use it to line a spherical mold. Finely mince the chocolate and melt half of it in a double boiler over a medium heat.
Pour the whipped cream in a bowl. Add 3 oz. confectioner's sugar, vanilla, curacao and minced nuts. Lightly moisten the sponge cake with liqueur in the mold and spoon in half of the whipped cream.

Mix the remaining whipped cream with the chocolate. Scoop this into the mold, filling it to the top. Seal with more sponge cake strips and moisten with the liqueur.
Put the zuccotto in the freezer for about 4 hours. Make a funnel of wax paper and fill it with melted chocolate.

Make small disks of chocolate on another piece of wax paper and let harden. Remove the zuccotto from the freezer one hour before serving. Unmold the zuccotto onto a serving dish, sprinkle with powdered sugar and garnish with chocolate disks and cocoa powder if desired. Slice and serve.

Eggnog Chilled Cream
Ingredients:
8 egg yolks
1 cup sugar
ladyfingers
1 pint whipped cream
10 oz. dry Marsala

Preparation:
Beat the egg yolks with the sugar in a bowl. Add Marsala a tablespoon at a time.
Place the saucepan over a very low heat or in a bain-marie and continue beating until the mixture becomes foamy.
Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers moistened with Marsala. Freeze for-at least 5 hours and serve.

Chilled Cream with Strawberries
Ingredients:
2 cups wild strawberries
2 sheets jelly
1 cup confectioner's sugar
1 oz. orange liqueur
1 qt. whipped cream
1 banana
4 slices pineapple

Preparation:
Wash strawberries in cold water. Dry them with paper towels and select 2 oz. of the best-looking berries for garnish. Pass the remaining berries through a non-metallic sieve.
Sift the confectioner's sugar into the strawberry purée, and fold in the whipped cream.

Soften the jelly in a little of water and dissolve it in a saucepan with the liqueur over a low flame. Let cool but not set. Gradually fold the jelly into the strawberry and cream mixture.

Wrap an 8-in. soufflé mold with a collar made of cake cardboard (the collar should extend 2-in. above the edge of the dish). Pour in the strawberry and cream mixture and level off the top against the cardboard.
Freeze the semifreddo for at least an hour. Remove the cardboard and garnish the dessert with the berries, banana and pineapple before serving.

Buon appetito!

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