Passionfruit Grand Marnier Gelato
From: Gelato, Sorbet, and Ice Cream
Copyright 1997 by Elsa Petersen-Schepelern
Reprinted with Permission of Ryland, Peters & Small
Our Price: $ 10.36 Retail Price: $12.95 You Save: 20%

2 cups Gelato Di Crema (recipe follows)
3 oz. passionfruit pulp, with seeds
4 tablespoons Galliano or Grand Marnier, plus extra to serve
4-6 ripe passionfruit, to serve

1. Make the Gelato Di Crema and, just before churning, stir in the
passionfruit pulp and Galliano or Grand Marnier. Freeze.
2. Soften in the refrigerator for 10 to 20 minutes before serving with
fresh passionfruit.

Gelato Di Crema:
4 cups heavy cream
5 egg yolks
1 cup sugar

1. Pour the cream into a saucepan and heat gently. Beat the egg yolks and
sugar together until pale and creamy.
2. Beat 2 tablespoons of the hot cream into the egg mixture, then beat in
the remaining cream, little by little.
3. Pour into a double boiler, or into a bowl set over a pan of simmering
water, and cook over a gentle heat, stirring constantly, until the mixture
coats the back of a spoon.
4. Cool, add your preferred flavorings, then churn, and serve or freeze.

Makes about 6 cups


Banana Sorbet
From: The Ultimate Ice Cream Book
Copyright 1999, by Bruce Weinstein
Reprinted with Permission of William Morrow and Company, Inc.
Our Price: $11.20 Retail Price: $16.00 You Save: 30%

2/3 cup sugar
1/2 cup water
2 Tbsp. light corn syrup
1 cup milk
1 pound peeled bananas, broken into thirds (about 4 large bananas)
1 teaspoon vanilla extract
1/4 cup creme de banana liqueur or banana syrup (optional)

1. Combine the sugar, water, and corn syrup in a large saucepan. Place
over medium heat and stir until the sugar dissolves. Raise the heat and
boil without stirring, for 3 minutes. Turn off the heat and let the
mixture cool slightly.
2. Add the milk and bananas to the sugar syrup. Return to a simmer and
cook uncovered until the bananas are very soft and fragrant. This will
take 5 to 10 minutes. The milk may look foamy.
3. Let the banana mixture cool slightly, then puree the bananas and syrup
in a blender or food processor. If necessary, do this in 2 or 3 batches.
Stir in the vanilla and banana liqueur. Cover and refrigerate until cold
or overnight.
4. Stir the chilled banana puree, then freeze in 1 or 2 batches in your
ice cream machine according to the manufacturer's instructions. When
finished, the sorbet will be soft but ready to eat. For firmer sorbet,
transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 1 Quart