Ingredients
- 1 1/2 cups sugar
- 1 pint water
- 3 cups pureed, peeled fresh figs (other fruit purees can be substituted)
- 1 tablespoon "neutral" stabilizing powder*
Directions
*Cook's Note: Purchase this online or at cake decorating supply stores.
Combine the sugar and water in a saucepan. Simmer over medium heat until the sugar dissolves. Increase the heat and boil the syrup until it thickens, about 5 minutes. Remove the syrup from the heat and allow it to cool to room temperature.
Mix the puree with the cool syrup, then stir in the "neutral" stabilizing powder, whisking for 5 minutes. (The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.) Chill the gelato base thoroughly then process it in an ice cream maker according to the manufacturer's instructions. Spoon the gelato into containers and freeze until ready to serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 13 reviews
By monarchvin_10999886
Philo, CA
on August 28, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The recipe is great. I substituted
fresh peaches . It was a little too sweet,next time I'll reduce the sugar by 1/2 cup.What you call"neutral" stabilizing powder" was not understood
at the cake supply store I use . We decided to use AGAR ,it worked great,
the finished product was as smooth and creamy tasting as premium gelato or ice cream . Thanks again for another great recipe.
Bob Tompkins
By wallerha_10526768
santa Clara, CA
on June 11, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Gelglace is a freeze stable, mix preparation for ice cream and sherbet stabilization. Made of sugar, pectin, and the flour of caroube seeds, it has a shelf life of 12 months.
This sounds fairly natural.
By only17brackets_...
elgin, IL
on November 12, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was so excited when i found fresh figs at the store so late in the season that i snatched a bunch up, forgetting that this recipe calls for stabilizer. The only thing i had on hand was guar gum, and i wasn't about to let the figs go bad while i waited for an order to come in the mail, so that's what i used. Success! While it was churning it seemed a little...gooey (and maybe it was compared to how it would have been with a different stabilizer that uses multiple ingredients, but the texture was fine once it hardened in the freezer. By the way, two pints of figs makes three cups of puree, and the recipe makes about 5 cups of "gelato"- my ice cream maker was overflowing!
Read all 13 reviews