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Gelato Kahlua Recipe

If you are looking for a change in desserts, try gelato, the Italian ice cream

Gelatos are mainly popular during summer months. They are the Italian version of ice cream, but are more dense in texture and more flavorful when fresh fruits are incorporated. If you want to enjoy this silky-smooth treat year-round, you'll need an ice cream freezer and this basic recipe.

Gelato Kahlua

1 ½ cups milk (whole)
1 cup sugar
5 large eggs (yolks only)
½ cup Kahlua

-In a large bowl, whisk the yolks and then mix in sugar.
-Boil milk in a medium saucepan.
-Add milk to yolk and sugar mixture in bowl, stirring well to blend.
-Add Kahlua.
-Pour blended mixture back into saucepan and bring up to medium heat.
-Stir steadily for about 7-8 minutes, but not allow to boil.
-When thickened remove from heat, allow to cool, and then refrigerate for at least 4 hours.

Place mix in ice cream freezer and prepare per manufacturer's instructions. Serve or freeze when done.

The basics of a true gelato are milk, sugar, and eggs. If you want to use powdered flavorings, dissolve first in warm water. Depending on the flavoring, begin with 1 Tablespoon and adjust for strength.

Fruits that are in season can be crushed and either processed first or added directly to the saucepan. Drain as much liquid as possible before adding.

Try a blend of fruits, such as blackberry and lemon zest. If you're looking for a more traditional flavor, try powdered mocha or espresso.





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