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FOR THE VANILLA: In a 1 1/2 or 2 quart enameled or stainless steel saucepan, bring the light cream and the vanilla bean almost to a boil over low heat.
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(If you are using vanilla extract, DO NOT add it now.)
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Meanwhile combine the egg yolks and sugar in a bowl.
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Beat them with a whisk, rotary or electric beater for 3 to 5 minutes, or until they are pale yellow and thick enough to fall from the whisk or beater in a lazy ribbon.
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Then discard the vanilla bean from the saucepan and pour the hot cream slowly into the beaten egg yolks, beating gently and constantly.
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Pour the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it thickens to a custard that lightly coats the spoon.
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Do not allow the mixture to boil or it will curdle.
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Stir in the heavy cream, and if you are using the vanilla extract instead of the vanilla bean, add it now.
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Strain the custard through a fine sieve into a mixing bowl and allow it to cool to room temperature.
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Now pack a 2 quart ice cream freezer with layers of finely crushed or cracked ice and coarse rock salt in the proportions recommended by the freezer manufacturer.
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11
Add cold water if the manufacturer advises it.
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Then pour or ladle the cooled gelato into the ice cream can and cover it.
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If you have a hand ice cream maker, let it stand for 3 or 4 minutes before turning the handle.
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It may take 15 minutes or more for the ice cream to freeze, but do not stop turning at any time, or the gelato may be lumpy.
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When the handle can barely be moved, the ice cream should be firm.
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If you have an electric ice cream maker, turn it on and let it churn for about 15 minutes, or until the motor slows or actually stops.
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To harden the gelato, clean the ice cream from the sides down into the bottom of the can and cover it very securely.
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Drain off any water that is in the bucket and repack it with ice and salt.
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Let it stand for 2 or 3 hours.
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PISTACHIO: Heat the light cream and beat the egg yolks and sugar together.
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Add the ground pistachio nuts and make the custard as above.
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Then stir in the heavy cream and vegetable coloring, and strain this mixture.
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Add the chopped pistachio nuts and ground almonds.
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Cool and freeze.
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COFFEE: Heat the light cream with the lemon peel and beat the egg yolks and sugar together.
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Discard the peel and make the custard as described above.
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Add the espresso coffee (instant or freshly brewed) and heavy cream; strain, cool and freeze.
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CHOCOLATE: Heat the milk, beat the egg yolks and sugar together, and make the custard as described above.
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Then stir in the heavy cream, melted chocolate and vanilla extract.
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Strain, cool and freeze.
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To Make 1 to 1 1/2 quarts of each flavor.
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The Time Life Holiday Cookbook
