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Campari-strega Gelato

From Italian Cooking and Living, June/July 2003

If you prefer, omit the alcohol in this recipe, and turn it into a vanilla gelato-just add a vanilla bean while heating the milk.

  • 21/2 cups whole milk
  • 2/3 cup sugar, divided
  • salt
  • 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

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 the 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

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The Magazine of La Cucina Italiana