Friday, November 7, 2014

Tutti-frutti gelato

Add a riot of colors and flavors to a simple gelato and create your own masterpiece.

* Makes about 1 1/2 pints
  • 1 recipe gelato di crema
  • 1 cup chopped candied, crystallized, or glacéed fruits (cherries, pineapple, citrus peel, ginger)


Prepare the basic gelato and churn until partly frozen. Mix in your preferred fruits and freeze until required.

Although best eaten fresh, this gelato can be frozen for up to 1 month. Take out of the freezer 15 minutes before serving to soften slightly.

Variations:
  • Nutty tutti-frutti gelato
Prepare the basic recipe, freezing until nearly firm. Stir in 1/4 cup chopped pistachios, walnuts, or pecans along with the candied fruits.
  • Tropical tutti-frutti gelato
Prepare the basic recipe, substituting dried tropical fruits such as banana, mango, papaya, and pineapple for the candied fruits.
  • Fruit salad tutti-frutti gelato
Prepare the basic recipe, substituting fresh crisp fruits (apple, plum, pear, grapes, and cherries) for the candied fruits. This version is best eaten within a few hours before the fruits become too icy hard.
  • Fig & honey tutti-frutti gelato
Chop 1/2 cup dried figs and mix with 2 tablespoons warmed honey. Leave for 10 minutes. Prepare the basic recipe with no fruit until almost firm, then stir in the figs and honey and freeze as normal.
  • Christmas tutti-frutti gelato
Mix 3/4 cup chopped dried fruits with 4 tablespoons brandy or rum; let steep for 1 hour. Prepare the basic recipe, replacing the candied fruits with the dried fruit in brandy.