Tuesday, October 16, 2012
Papaya Rum Gelato/ Dive On In
This weekend I churned a nice Autumn Gelato while I watched Football Games. I had a Papaya to use, so I pureed and strained it.. combined it with Spiced Rum and a hint of clove.... the combination turned out to be sooo good... should be illegal... I cut the Fat and Calories with Low Fat Milk, and Sugar/Stevia blend. Go on, ... dive in... you know you want to......
Papaya Rum Gelato
2 cups Fresh Papaya, peeled & diced
1 3/4 Cups 1% Milk
3/4 Cup Sugar/ Stevia Blend ( You can use all Sugar, I used Stevia blend to cut calories)
4 Large Egg Yolks
1 Cup Half & Half
1 Tblsp Spiced Rum
1/8 tsp. Ground Clove
Puree Papaya in a food processor until smooth.
Place 1 3/4 Cups 1% Milk and all but 1/4 cup of the Sugar/Stevia blend in a medium-sized, heavy bottomed saucepan. Heat over medium heat, stirring occasionally, until an instant read thermometer registers 170'. Remove from Heat.
Whisk 4 Egg Yolks and remaining 1/4 Cup Sugar/ Stevia Blend in a medium -sized bowl, until foamy and slightly thickened.
Carefully Temper the Egg Yolks by slowly adding in half of the heated Milk mixture, whisking continuously. Then Whisk the Heated Egg mixture into the remaining hot Milk in the saucepan. Return to Stove and cook over medium heat, whisking continuously until an Instant Read Thermometer reads 185'. Remove from the Heat and Emulsify thoroughly with the Whisk .
Pour 1 Cup Half and Half into a Medium Sized Bowl and Set over an ice bath.
Pour the heated Custard ( Egg/Milk Mixture) Through a fine mesh sieve and strain into the Half and Half. Add the Pureed Papaya mixture. Whisk thoroughly. Continue to stir the mixture every 5 minutes until it has cooled.
Cover with Plastic wrap and chill for at least 8 hrs or overnight.
When ready, pour the chilled mixture into an Ice Cream maker and process according to manufacturer's specifications.