No, recipe, but sampled Tiramisu Gelato, today. Delicious!

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Here are a few I came across at Food Network Canada. The last two are recipes for what you can do WITH gelato.

Blackberry Vidal Sorbet

Yield: 6
Recipe courtesy of Hart Melvin, Founder, Gelato Fresco.

3 cup fresh blackberries, (1 1/2 pints)
1 x 375 ml bottle, Inniskillin 1997 Select Late Harvest Vidal
sugar, 12 percent of the total amount of liquid

Puree the berries in a blender. Use a sieve to remove seeds. The puree you are left with should measure close to 1 cups. Put puree in the blender. Add an equal amount of wine. The amount of sugar added will be 12% of the total wine/blackberry puree. 3 cups of wine/blackberry puree will require 1/2 cup of sugar. Add the sugar to the puree. Blend until the sugar is dissolved.

Freeze in an ice-cream maker according to manufacturers directions.

Alternately you can spread the mixture into a shallow pan and freeze. Give it a stir with a fork every 45 minutes. Once it gets fairly firm very briefly toss it in a blender to break up the ice into finer crystals and refreeze.
Serve within 24 hours. Keep frozen at low temperature, as the alcohol will depress the freezing point.

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Lemon Gelato

Yield: 4

2 cups whipping cream (500 ml)
1 cup sugar, granulated (250 ml)
1/2 cup lemon juice, fresh (125 ml)
2 tbsp lemon zest (30 ml)

In a medium glass bowl, using a hand mixer combine whipping cream and sugar until sugar dissolves. Stir in lemon juice and zest. Pour mixture into an ice cream maker and allow it to freeze. Follow manufacturerÂs instructions.

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Chocolate Gelato Tart (See link for picture)

(From pastry chef Anna Olsen)

Yield: 8

Chocolate Hazelnut Cookies

3/4 cup whole hazelnuts
3 oz unsweetened chocolate, chopped
1/2 cup + 2 tbsp unsalted butter, at room temperature
1 1/3 cups dark brown sugar, packed
2 large eggs
1 tsp vanilla
1 tbsp instant coffee powder
1 1/2 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp fine salt

Assembly

2 1/2 cups chocolate gelato
1/2 cup lightly chopped hazelnuts

Chocolate Hazelnut Cookies

Preheat oven to 350 degrees F. Spread hazelnuts on a baking sheet and toast for 12 minutes. Cool, then rub off skins with a tea towel and roughly chop.

Melt chocolate in microwave, stirring every 10 seconds and set aside. Cream butter and sugar together until smooth. Beat in eggs. Stir vanilla and instant coffee together and add to butter mixture. Stir in melted chocolate.
In a separate bowl, combine flour, baking soda and salt and add to butter mixture to combine. Stir in chopped hazelnuts.

Preheat oven to 350 degrees F. Press dough into a greased 9-inch fluted tart pan. Bake for 20 to 25 minutes, until center has a dull finish and edges are lightly browned. While still warm, press gently in the center of the tart to make an indentation to fill with ice cream. Allow shell to cool.

Assembly

Let chocolate gelato sit for 10 minutes at room temperature, then beat on medium speed to soften slightly so gelato is spreadable. Spread gelato into cooled tart shell and sprinkle with ½ cup lightly chopped hazelnuts. Freeze until ready to serve.

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Cognac Brule Gelato With Chocolate Madeleines

(From Christine Cushing)

Yield: 12

Gelato

1 cup sugar
1/4 cup thirty-five percent cream
1/4 cup cognac, or other brandy
2 1/2 cup two percent milk
1/2 cup sugar
1/4 cup cornstarch
4 egg, yolks
1/4 cup cognac, for soaking
1/3 cup chopped dried apricot

Madeleine

1/3 cup melted bittersweet chocolate, (2 1/2 ounces)
3/4 cup icing sugar
1/4 cup all purpose flour, plus
1 tbsp all purpose flour
1/4 cup ground almonds
3 egg, whites
1 tsp honey
1/3 cup melted butter, plus
1 tbsp melted butter

Gelato

Preheat oven to 400 degrees F.

To make caramel mixture put 1 cup of sugar in a large heavy bottom pot. On a high temperature begin to cook sugar until it turns into a dark amber colour and begins to smoke. About 8 to 10 minutes. Tilt pot several times to blend sugar but do not stir. Remove from heat immediately and add ¼ cup of cream. Cover and let cool slightly. Stir thoroughly and add ¼ cup Cognac.

Pour 1½ cups milk and ½ cup sugar into a medium pot. Bring it to a boil. In another bowl stir together the corn starch and ½ cup milk until well blended. When first amount of milk begins to boil pour in the starch mixture. Whisk briskly on low heat for about 2 minutes until mixture is thoroughly boiling.

To temper the egg yolks, put them in a small bowl. Continuously whisk egg yolks and pour approximately 1/4 cup of the hot milk onto the yolks. Off the heat, quickly add the tempered yolks back into the hot milk and stir with wooden spoon. Return to very low heat for another 2 minutes stirring continuously. Remove from heat. Add caramel mixture and the last ½ cup of milk. Strain. Freeze following manufacturers directions for ice cream maker.

Madeleine

Melt chocolate over a double boiler and set aside.
Butter and flour a Madeleine mould and set aside.
Sift together icing sugar, flour and almonds in a medium bowl. Set aside.

Whisk egg whites in a medium bowl until frothy. Add to flour mixture and whisk until blended. Whisk in cooled chocolate, honey and melted butter. Spoon mixture into mould and refrigerate until batter stiffens about 20 minutes. Bake for 12 to16 minutes or until set. Cool.
Preparation

Soak the apricots in remaining Cognac for at least 30 minutes or until gelato is ready. Apricots can be warmed slightly before pouring over gelato. Serve gelato with Madeleines.

I've made vanilla gelato before using this recipe. It turned out very well. I did not have vanilla paste, just used extract.

Thank you so much ladies. All the recipes sound delicious and I am anxious to try them. I appreciate your help. Vique.
John 3:16