3 Mix-Ins to Customize Store-Bought Gelato

Blend each mix-in into 1 pint softened vanilla gelato. Put back into the freezer to harden.

4 servings
  • Strawberries Balsamic Sauce:
  • 2 cups strawberries, stemmed and quartered
  • 1/4 cup balsamic vinegar
  • 1/4 cup superfine sugar
  • Salt and freshly ground black pepper
  • Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.
  • Yield: 4 servings
  • Prep Time: 8 minutes
  • Cook Time: 0 minutes
  • Inactive Prep Time: 2 to 3 minutes
Mint Pesto:
  • 1 bunch mint leaves, lightly chopped, about 1/2 cup

  • 1/4 cup sugar

  • 2 tablespoons water

  • Mix the sugar and mint in a mortar, grinding well with the pestle. Add the water and mix. Chill if not using immediately.

  • Yield: 4 servings

  • Prep Time: 6 minutes

  • Cook Time: 0

  • Inactive Prep Time: 0

Chocolate Espresso Ganache with Hazelnuts:
  • 8 ounces bittersweet chocolate, coarsely chopped

  • 1 cup heavy cream

  • 1 teaspoon instant espresso powder

  • 1/2 cup chopped toasted hazelnuts

  • Put the chocolate into a medium heatproof bowl. Bring the cream and the espresso powder to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate and let it sit for 1 minute. Using a spatula, slowly stir in a circular motion until all the chocolate is melted, do not stir in too much air. Add in the chopped toasted hazelnuts and allow the mixture to cool. The ganache may be covered and stored in the refrigerator for up to 2 weeks.

  • Yield: 4 servings

  • Prep Time: 8 minutes

  • Cook Time: 10 minutes

  • Inactive Prep Time: 30 minutes

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