Guava & Candied-Ginger Gelato
1/3 cup nonfat dry milk
1 (12-ounce) can evaporated fat-free milk
7 ounces guava paste, cut into 1/2-inch pieces
1 tsp vanilla extract
1/8 tsp salt
4 large egg yolks
1 cup 2% milk
1/4 cup finely chopped crystallized ginger
Cook the dry milk, evaporated milk, and guava paste over low heat with frequent whisking until the guava dissolves into the milk, somewhere between 10 and 15 minutes.
In a medium bowl whisk together the egg yolks, vanilla, and salt. Add the guava & milk mixture slowly to the egg yolks, whisking steadily. When the milk is completely incorporated, pour the contents of the bowl back into the pan. Cook over medium heat for about ten minutes or until a thermometer registers 160°. You'll need to whisk pretty furiously to avoid boiling, especially as the mixture heats up. Boiling is bad.
Pour the creamy guava into a freezer safe container and stir in the 2% milk. Cover and chill in the freezer for about three hours. After three hours take the bowl out of the freezer and stir - it should be completely cooled down and starting to freeze. Now is a good time to add the candied ginger pieces. Repeat the stirring process about once an hour until you've reached a frozen, creamy consistency. As the cream freezes and hardens you'll need to move from stirring with a whisk to stirring with a fork.
-adapted from Cooking Light, April 2006