Batter Gelato

Why can I  not seem to get the batter craze out of my head?

Every time I think I have conquered all there is to conquer, I stumble upon a new recipe or idea to try.  I mean, really?  What else can I possibly do?

Don't answer that.  I can't possible fathom any more.

I have had cake batter ice cream, which tastes like raw batter.  I've also had birthday cake ice cream, which has swirls and chunks of baked yellow cake running through it.  Both are delicious, but I really wanted to continue on with the batter trend I'm running on.

I bought a really nifty ice cream maker a few months ago, and it's come in really handy in the last couple weeks when the heat has risen.  I am trying to experiment with different flavors and different consistencies.  Of all the types of frozen desserts, gelato is certainly becoming a personal favorite.

It's so rich and creamy, but with way less dilution from all the milk.  It's like concentrated ice cream.

And, with all of the warm weather coming my way, I'm probably going to be chowing down on frozen desserts and tons of gelato in the coming months.



Batter Gelato
(adapted from my Hazelnut Gelato)
Makes 1 pt.

1 1/2 cups milk

3 large egg yolks
1/3 cup boxed mix

1/3 cup sugar
1/4 tsp salt

1/4 tsp vanilla

Heat the milk in a saucepan over medium heat.  As soon as the milk begins to boil, reduce heat to a simmer and thicken the milk.

In a stand mixer, combine sugar, salt and egg yolks.  Beat the mixture on medium for 5 minutes.  Slowly fold in the strained milk mixture.

Transfer the mixture into a double boiler to temper the eggs.  Once the mixture is smooth and thoroughly cooked, remove from heat.  Stir in the boxed mix and vanilla and let the mixture cool.

Chill the mixture and place in an ice cream maker to finish the gelato.

Top with sprinkles and whipped cream.

Listening to:  Daughtry - It's Not Over