Slushed! Part 6

Strain the mixture into a large bowl. Stir in the bourbon vanilla extract. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Chocolate Frangelico Gelato with Toasted Hazelnuts

If you're like me, and you're guilty of sneaking midnight spoonfuls of Nutella straight out of the jar, you're going to love this gelato. The rich, chocolate hazelnut spread plays a starring role, supported by toasted hazelnuts and nutty Frangelico liqueur.

MAKES ABOUT 1 QUARTS.

1 cup whole hazelnuts, sh.e.l.led 4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream 1 whole vanilla bean 1 cup Nutella cup Frangelico Preheat your oven to 350F. Spread the hazelnuts out on a sheet pan. Roast for 510 minutes, until warm and fragrant. Keep a close eye on them so they don't burn. Remove the pan from the oven and transfer the nuts to a plate to cool. When cool, chop into smallish pieces and set aside.

Whisk the egg yolks and sugar together in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Split the vanilla bean lengthwise with a sharp knife. Sc.r.a.pe the paste out with the back of the knife. Add the vanilla paste and pod to the pot. Cook over medium heat, whisking constantly to dissolve the sugar, until the mixture just starts to simmer.

Remove the pot from the heat. Cover and let the mixture infuse for 1520 minutes. Remove the vanilla pod and discard. Warm the mixture again on the stove until steaming.

Slowly drizzle it into the beaten egg mixture, whisking constantly. Return the mixture to your pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the Nutella and Frangelico. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions, adding in the chopped, toasted hazelnuts in the last 5 minutes. Transfer to a container and freeze overnight.

St. Germaine & Earl Grey Tea Gelato

This delightful gelato pairs St. Germaine-a sweet, French elderflower liqueur-with Earl Grey tea, an aromatic brew that gets its citrus flavor from bergamot oil.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream cup loose Earl Grey tea cup St. Germaine elderflower liqueur Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk, cream, and tea in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat. Cover the pot and let it sit for about 15 minutes to infuse. Strain and discard the solids.

Return the pot to the stove, uncovered, and bring it to a simmer over medium-high heat. Remove the pot from the stove. Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the St. Germaine. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Marsala-Spiked Zabaglione Gelato

What the heck is a zabaglione? Simple. It's a light Italian custard made with egg yolks, sugar, and Marsala. Here's a scrumptious frozen version.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream 1 teaspoon vanilla extract cup Marsala wine Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the vanilla extract and Marsala. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Get Figgy In Italy, zabaglione is traditionally served with figs. If you can't find fresh figs, serve with a dollop or two of good-quality fig preserves.

White Chocolate Liqueur Gelato

This is a far cry from the waxy white chocolate Easter bunny you got when you were a kid. Because white chocolate is basically cocoa b.u.t.ter, it makes for an incredibly rich, velvety gelato, with just a hint of refined chocolate flavor.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream 6 ounces white chocolate, finely chopped 1 teaspoon vanilla extract cup light creme de cacao Whisk the egg yolks and sugar together in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Add the chopped white chocolate to the hot milk mixture. Stir to combine until completely melted.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the vanilla extract and light creme de cacao. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Just What Is White Chocolate, Anyway? Technically, white chocolate isn't chocolate. Made up of cocoa b.u.t.ter, sugar, and milk solids, it lacks the cocoa solids that give milk and dark chocolate their rich, chocolate flavor and dark color. Use the highest-quality white chocolate you can find for this recipe.

Caramel Apple Brandy Gelato

This recipe captures that autumn, county fair flavor of caramel apples-in a gelato that's a heck of a lot easier to eat. A thick swirl of dulce de leche adds more rich, caramel-y goodness that won't stick to your teeth. This recipe looks more complicated than it is. Basically, you're roasting some apples, adding them to a spiced gelato base, and swirling it with dulce de leche.

MAKES ABOUT 1 QUARTS.

3 large Granny Smith apples, peeled, cored, and cut into small chunks cup light brown sugar 4 tablespoons b.u.t.ter 4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream teaspoon ground cinnamon teaspoon ground cardamom 1 teaspoon vanilla extract cup Calvados cup dulce de leche, at room temperature Preheat your oven to 400F. Put the apple chunks in a 9" 13" gla.s.s baking dish. Toss with light brown sugar and dot with bits of b.u.t.ter. Roast for 2530 minutes, stirring occasionally, until the apples are soft enough to mash flat with a fork and the b.u.t.ter and sugar have combined into a delicious caramel sauce.

Remove from the oven. Transfer the apples and sauce into a bowl. Cool to room temperature, then refrigerate until completely chilled.

Whisk the egg yolks and sugar in a large bowl until light yellow and fluffy. Set aside.

Combine the milk, cream, cinnamon, and cardamom in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the vanilla extract, apples, sauce, and Calvados. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container. Drizzle the dulce de leche over the gelato and swirl through with a knife. Freeze overnight.

Roasted Pear Gelato with Eau de Vie

This caramel-tinged gelato gets its deep fruit flavor from roasted pears and pear eau de vie. Don't blame me if your neighbors come sniffing around when you make this. The roasted pears will make your house smell insanely good!

MAKES ABOUT 1 QUART.

4 Bosc pears, peeled, seeded, and cut into small chunks cup light brown sugar 4 tablespoons b.u.t.ter 4 egg yolks cup light brown sugar 2 cups whole milk 1 cup heavy cream 1 teaspoon vanilla extract 3 tablespoons pear eau de vie Preheat your oven to 400F. Put the pear chunks in a 9" 13" gla.s.s baking dish. Toss with light brown sugar and dot with bits of b.u.t.ter. Roast for 2530 minutes, stirring occasionally, until they're soft enough to mash flat with a fork and the b.u.t.ter and sugar have combined into a delicious caramel sauce.

Remove from the oven. Transfer the pears and all that luscious sauce into a bowl. Cool to room temperature, then refrigerate until completely chilled.

Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the vanilla extract, pear eau de vie, and chilled caramelized pear mixture. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Rumple Minze Gelato

This is a fantastic way to use up all those extra candy canes during the winter holidays. Serve small bowls of this after you go a-caroling, garnished with a miniature candy cane or a piece of white chocolate peppermint bark.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream teaspoon peppermint extract cup Rumple Minze cup crushed peppermint hard candies or candy canes Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the peppermint extract and Rumple Minze. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions, adding the crushed candies in during the last 5 minutes. Transfer to a container and freeze overnight.