Ice Cream Mix In Station Recipes

Steps:

• Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
• Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
• Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
• When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• For the mint pesto: Mix the sugar and mint in a mortar, grinding well with the pestle. Add the water and mix. Chill if not using immediately.
• For the strawberries balsamic sauce: Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.
• For the chocolate espresso ganache: Put the chocolate into a medium heatproof bowl. Bring the cream and the espresso powder to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate and let it sit for 1 minute. Using a spatula, slowly stir in a circular motion until all the chocolate is melted, do not stir in too much air. Add in the chopped toasted hazelnuts and allow the mixture to cool. The ganache may be covered and stored in the refrigerator for up to 2 weeks.
• To serve: Blend each mix-in into 1 pint softened vanilla gelato. Put back into the freezer to harden.