Campari Strega Gelato
2 and 1/2 cups whole milk
2/3 cup sugar, divided
3 egg yolks
1 tablespoon Campari liqueur
1 tablespoon Strega liqueur
18 cherries
Chocolate sauce for drizzling
2 pre-made pizzelle cookies
6 sprigs fresh mint
Salt
In a saucepan, combine the milk, half of the sugar and a tiny pinch of
salt, and heat until bubbles form around the edges. Do not boil.
In a bowl, combine the remaining sugar and the yolks, and whisk until
it's thick and a pale yellow color. Temper the egg mixture by pouring
1/4 cup of the hot milk into the eggs, whisking constantly. (This
raises the temperature of the eggs so they don't scramble when added
to other hot ingredients.)
Add the egg mixture to the saucepan with the rest of the milk, and
whisk. Stir with a wooden spoon over medium heat until the mixture
thickens enough to coat a spoon, about 6 to 8 minutes.
Strain the mixture into a bowl that is set in a larger bowl filled
with ice water. Occasionally stir the mixture as it cools. Once the
mixture is cool, fold in the liqueurs.
Transfer the mixture to an ice cream maker, and freeze according to
the manufacturer's instructions.
When ready to serve, place 3 scoops of the gelato in each dessert
glass. Top the gelato with 3 cherries, and drizzle with chocolate
sauce. Break the cookies into 3 pieces, and place 1 piece in each
glass. Garnish with the mint sprigs, and serve. Serves 6.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
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