Author: pwsadmin

ingredients

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• Pinch of salt
• 2 cups whole milk, divided
• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
• 1/2 cup chilled heavy whipping cream,1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

preparation
Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.Process gelato base in ice cream maker according to manufacturer’s instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days. 4 servings

ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups bottled pomegranate juice
• 1/3 cup pomegranate liqueur such as PAMA
• 1 teaspoon fresh lemon juice
• Special equipment: an ice cream maker
• Garnish: pomegranate seeds

preparation
Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.Soften gelato slightly in refrigerator, about 20 minutes, before serving. Serving – 1 quart

ingredients

For crust

• 1 1/2 cups finely crushed gingersnap cookies (6 ounces)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For ice cream

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup plus 2 tablespoons sugar
• 4 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice
• Special equipment: an instant-read thermometer; an ice cream maker
• Garnish: lemon slices

preparation
Make crust: Preheat oven to 350°F.

Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.Make ice cream: Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.About 20 minutes before serving, put pie in refrigerator to soften.

8-10 servings