Dear Nancy, this is for Paul McGowan who wanted a Gelato recipe. It was in our local newspaper today. The recipe is a basic one to which you could add other items instead of the pecans in this one.

Toasted Pecan Gelato

2 cups whole milk
1 cup heavy cream
2/3 cup light brown sugar
4 large egg yolks, room temp.
Pinch salt
l cup toasted pecans, ground
l/2 t vanilla extract

Place the milk, cream and 1/3 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until warm, about 175 degrees.

Place the egg yolks, 1/3 cup brown sugar and salt in a small metal bowl and mix until completely mixed. Add 1/4th cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs 1/4 cup at a time until you have added about 1 1/2 cups. Slowly, whisking all the while, return the milk and egg mixture to the remaining milk mixture in the pan and continue cooling until it just begins to thicken or peaches about 185 degrees.

Do not allow mixture to boil. Pour through a strainer into metal bowl. Discard the solids. Add the pecans and stir well. Set aside until it reaches room temp. and add the vanilla. Cover and refrigerate until it reaches 40 degrees, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.

(Recipe from "Ice Cream: 52 easy recipes for year round frozen treats by Sally Sampson.)
Dee in W. Lafayette

http://www.nancyskitchen.com