Portofino Gelato Recipes

Steps:

• Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
• Heat remaining 1/4 cup oil in skillet over medium high heat. Add onions, carrot, celery and sugar; cook until softened about 6-8 minutes. Add tomatoes and cook until thickened, about 25 minutes.
• Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
• Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.

Steps:

• In a saucepan over medium-high heat, bring the milk to a simmer. Remove from the heat. In a bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour in the hot milk, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil. Pour the custard through a medium-mesh sieve set over a clean bowl. Stir in the chocolate and cocoa. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. For best texture, serve the gelato immediately. Or transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days. To serve, put 2 scoops of the gelato in each bowl. Top with the cherries, syrup and whipped cream.