Guava-Candied Ginger Gelato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Guava and ginger are a tasty match. For best results, don't allow the milk mixture to boil. Ingredients:
1/3 cup nonfat dry milk |
1 (12-ounce) can evaporated fat-free milk |
7 ounces guava paste, cut into 1/2-inch pieces |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
4 large egg yolks |
1 cup 2% reduced-fat milk |
1/4 cup finely chopped crystallized ginger (about 1 ounce) |
crystallized ginger (optional) |
mint sprigs (optional) |
Directions:
1. Combine dry milk, evaporated milk, and guava paste in a medium saucepan over low heat. Cook 15 minutes or until guava paste dissolves, stirring constantly.
2. Combine vanilla, salt, and yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 10 minutes or until mixture thinly coats the back of a spoon or registers 160° on a thermometer, stirring constantly with a whisk (do not boil). Remove from heat, and stir in reduced-fat milk. Immediately pour mixture into a bowl. Cover and chill 3 hours. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir chopped ginger into mixture. Spoon gelato into a freezer-safe container. Cover and freeze 2 hours or until firm. Garnish with additional ginger and mint, if desired.
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