Unfortunately, the first recipe I chose seems to have a mistake (well, I can't make it work for me).
I chose to make raspberry gelato, which includes 2 Tb raspberry jam. The jam is added to the milk, cream & sugar prior to tempering the egg yolks.
the problem is, the book states "heat milk, cream, sugar, raspberry jam to 77 deg C" - but the mixture splits at 65 deg C. i tried this twice, and both times I ended up with raspberry jam flavored sweet cottage cheese.
On my third and final try, I omitted the jam from the start of recipe until I had made the custard. I added the raspberry puree, plus jam to the warm (but cooling) custard (at about 65 deg C), mixed thoroughly and strained to remove final seeds.
The gelato is fantastic - a hit with everyone, but I just cant make sense of the jam being added to the milk at the start. It must be a mistake.
Interestingly, I can only find one other recipe in his book that uses jam, the strawberry gelato. Although in that recipe, he adds jam to the uncooked custard, which sounds like an invitation to increase the potential for a split custard while your trying to cook (thicken) it.
Anyone else had the same problem? The other recipes look fine to me (with my limited gelato making experience)
Edited by Luke, 12 June 2012 - 08:01 AM.