Summer Share Eighteen September 17th 2018

Important information:

• Thanks for box returns!
• Please look for winter/annual share membership forms coming via email.

Farm news from Jane
Autumn arrives this week on Saturday and the vegetables in the share confirm that summer is almost over but that means the fall favorites are beginning. We harvested the first of the leeks; some were so long that we had to cut them down to fit in the box! This year because the soil is so dry they were easily pulled without even being loosened with a fork. I had two small helpers who enjoyed using the clippers to remove the leaves. What is it about a tool that is so attractive that helpers line up for the job! I guess that we are all the same and appreciate what the assistance of a tool can do…
The collards in your share are nutritious and delicious but take a bit of time to get to the table. Having a leftover chunk of ham, bacon or sausage will give them some extra flavor. They are growing large so quickly that although they are best after a frost we have begun harvesting them now while they still fit in the box! And beets are back after a short hiatus. For those of you who still may be shy of beets please try grilling them. I’d be shocked if you didn’t find them so yummy even if you if don’t like beets. The grilling caramelized the sugars (which they have plenty of) and the smoky flavor is sooo good. Any leftovers can be served cold with a vinaigrette and feta cheese. I often cheat and but a wine blush vinaigrette from the Brianna line. And the Chioggia variety is as beautiful as it is delicious! We harvested more red potatoes as well as Keuka Gold today and the Gold’s were fantastic! We will be sharing red potatoes again this week because there are so many from the last harvest but next week we’ll have the Gold’s in shares. It seems to be a solanaceous season as the peppers, tomatoes and potatoes have been delicious and yielding wonderfully. And yes, we finally have Cubanelle peppers to share. They had lost many blossoms in the earlier heat wave but now have a set large enough to harvest. These are a sweet frying pepper which is milder than its Bell cousin. The only disappointment in the Solanaceae family this season is the eggplant but that is only because of a difficult grass problem we have had in that field… So, here’s to celebrating the beginning of autumn and all the bounty of the coming weeks! Enjoy this week’s “first fruits”, Jane

Produce:  Acorn squash   Leeks   Collard greens   Chioggia beets   Cubanelle peppers
Saladette tomatoes   Red potatoes   Garlic

Fruit:   Niagara grapes   Bartlett pears   Red plums

Produce tips:
– Acorn squash is great baked or grilled. Cut in half, remove seeds and roast at 350 until tender about 45-60 minutes. The grill will be faster. You may brush the cavity with oil before cooking or place cut side down in a pan and add an inch of water. Turn upright for the last ten minutes. One pound of squash will yield about 2 cups cooked squash. You may also boil or steam peeled chunks; although I never have. This is faster but you will lose flavor and nutrients to the boiling water.
– Collard greens need to be removed form the stem before preparing. Fold the leaf over on top of itself and slice along the stem to remove. Slice or chop and then they are ready to be cooked. Look for recipes below.
– Leeks: They are one of my favorite seasonings and I like to add them to eggs, vegetables medleys, meats. First either cut through the length and rifle them under running water or cut thin slices horizontally and toss them in a bowl of water to remove any trapped dirt.
– Cubanelle peppers are great frying pepper but you can always add them raw to your salad or a vegetable platter.

Recipes
COLLARD GREENS WITH SMOKED TURKEY
1 smoked turkey drumstick (about 1 1/4 lb.); 2 qts. water; 2 lb. fresh, young collard greens; 2 c chicken broth; 3 cloves garlic; 1 large onion, chopped; 2 hot chili peppers, seeded and chopped
Boil water; add turkey. Reduce heat and simmer 1-1 1/2 hours, or until turkey is almost tender. Remove turkey; reserve liquid. Meanwhile, strip tough stems and wash greens thoroughly. Stack the wet greens and roll into tube shape. Slice crosswise into thin strips, or chop. Boil broth. Add greens, garlic, onion, peppers, and turkey. Reduce heat to simmer. Cook, stirring often, until collards are tender, 30-40 minutes. Remove meat from bone; serve. Makes 8 servings Recipe from Farm-Fresh Recipes.

COLLARDS WITH POTATOES
2 bunches collard greens or a mixture of collards and kale; sea salt and freshly ground pepper; 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced; 3 or 4 strips bacon, cut into small pieces, optional; 2 tablespoons peanut or olive oil; 1/2 onion, finely diced; 2 plump garlic cloves, finely chopped; good pinch red pepper flakes; hot pepper sauce or vinegar for the table
Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it’s hot, add the onion. Cook over medium-high heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It’s messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.

AROMATIC WILTED GREENS WITH COCONUT MILK
2 T coconut oil, 4garlic cloves, lightly crushed, 2 small shallots, 1 red chili (such as Fresno) thinly sliced, 1” piece of ginger, peeled, thinly sliced into matchsticks, 1 bunch scallions, thinly sliced, divided, kosher salt, 1 small bunch kale, ribs and stems removed and leaves torn, 1 small bunch collard greens, ribs and stems removed, leaves sliced 1 in. thick, ½ C coconut milk. Divided, lime wedges (for serving)
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chili, ginger, and two thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp tender, about 6-8 minutes. Add half of coconut milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges. Recipe form Bonappetit

KICKIN’ COLLARD GREENS
1 T olive oil, 3 slices bacon, 1 large onion, chopped, 2 cloves garlic, minced, 1 teaspoon salt,1 teaspoon pepper, 3 cups chicken broth, 1 pinch red pepper flakes, 1-pound fresh collard greens, stems removed and cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Recipe from Ken Adams; Allrecipes.com

LENTIL AND GREEN COLLARD SOUP
1 tablespoon olive oil, 1 bunch collard greens – rinsed, stemmed and thinly sliced, 1 large onion, chopped, 1 tablespoon salt, 1 cup dry red lentils, rinsed and drained, 6 cups water, 2 tablespoons minced garlic, 1 tablespoon ground cumin, 1 teaspoon ground cinnamon
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. Prep 15 min; Cook 30 min; Ready in 45 min

COLLARD GREENS
2 tablespoons canola oil, 1/2 medium onion, coarsely chopped, 1 bunch collard greens, rinsed, stems removed, and finely chopped, 1/2 teaspoon kosher salt, 1/4 cup Reduced Sodium Chicken Broth or Vegetable Broth, 1 teaspoon Worcestershire sauce, freshly ground black pepper,
Heat oil over medium heat in a 12-inch skillet. Add onions, collards, salt, broth, and Worcestershire sauce; mix well. Cook, uncovered, stirring occasionally for 15-20 minutes, or until tender. Season to taste with additional salt and pepper as desired. Source: Quick & Kosher Meals in Minutes; 15 min cook time; 10min prep time; 4 servings

ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

QUICK SWEET WINTER SQUASH SOUP
3 Cups Winter Squash, cooked and whipped; 4 1/2 Cups light cream; 5 Tbsp honey; 2 Tbsp butter; 3 Tbsp light brown sugar; 1 Tsp salt; 1/4 Tsp each ground cinnamon, mace and nutmeg; 1 Orange, juice and zest* Whipped cream (optional) Combine the squash, 2 cups of the cream, the honey and butter, and cook over low heat, stirring continuously, until warm. Mix together the spices and sugar; add to the squash mixture and simmer gently without allowing to boil. Grate the orange zest and squeeze and strain the juice, then add both a bit at a time to the hot soup, blending well. Allow the soup to simmer for 10 minutes, then remove from heat and cool to room temperature. Stir in the remaining cream and chill well.

CROSTINI WITH LEEKS AND SWEET PEPPERS
1 1/2 tablespoons olive oil; 2 leeks (about 2/3 pound), sliced into 1/4-inch-thick rounds; 1 large sweet red pepper, cut into small diamonds; 1/2 cup Greek olives, pitted and chopped; 3-4 tablespoons vinaigrette; salt and pepper to taste; sourdough bread, thinly sliced and toasted
Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture.

THE BEST FRESH TOMATO SALSA
3 cups chopped tomatoes, 1/2 cup chopped green bell pepper, 1 cup onion, diced, 1/4 cup minced fresh cilantro, 2 tablespoons fresh lime juice, 4 teaspoons chopped fresh jalapeno pepper (including seeds), ½ tsp. salt, ½ tsp. cumin, ½ tsp. black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. Recipe form Allrecipes.com

CREAMY ROASTED TOMATO-BASIL DRESSING
1 tomato, 1-2 Sprig basil, 1 Sprig Rosemary, 1⁄4 cup oil, 1⁄4 cup apple cider vinegar, 1⁄2 cup tahini, 1 clove garlic, salt to taste
Broil tomato on high for 10 minutes. In a food processor or blender, add remaining ingredients and puree until smooth. Chill to room temp or cooler.  From Red Fire Chef Kristen Schafenacker, 2007.

SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. * If using collards add earlier as they will take longer for them to cook. Recipe from Morn Rosenbloom

ODESSA BEETS
5-6 medium beets; 2-3 tbsp lemon juice; 8-10 plums, pitted and thinly sliced; 2-3 cloves of garlic, minced; ½ tsp salt; black pepper to taste; ½ cup finely chopped walnuts; 1 cup finely chopped pineapple (fresh or canned)

Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. Rinse under cold water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium bowl. Add all remaining ingredients and mix well. Chill until ready to serve. Serves 6. Recipe from The Moosewood Cookbook.

SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 350⁰ for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman

BEET CARPACCIO

For salad:1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandoline slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens.

Recipe from Restaurant Widow; Serves 4

 

BEET HUMMUS RECIPE

1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups. Simply Recipes

BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart

LEEKS AU GRATIN
1 lbs. leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese
Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 400 degrees 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes. 8 servings.

LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts. water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings

CROSTINI WITH LEEKS AND SWEET PEPPERS
1 1/2 tablespoons olive oil; 2 leeks (about 2/3 pound), sliced into 1/4-inch-thick rounds; 1 large sweet red pepper, cut into small diamonds; 1/2 cup Greek olives, pitted and chopped; 3-4 tablespoons vinaigrette; salt and pepper to taste; sourdough bread, thinly sliced and toasted
Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture.

CHICKEN THIGHS WITH PEAR & LEEK SAUCE
1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 1112 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1f4 teaspoon salt and 1f4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1f4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly tithe pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. MAKES 4 SERVINGS.

COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1-quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1-quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC

GINGER PLUM GELATO
3 cups whole, unpeeled, pitted plums, ground fresh ginger to taste, 1/2 tsp cinnamon, 2 tablespoons water, 2 cups whole milk, 3/4 cup brown sugar, 3/4 cup white sugar, 4 egg yolks, beaten, 1 cup heavy whipping cream.                                                                                                                                                        Place plums, ginger and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside.  In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream. Pour plums into the mixture by straining through a colander to catch the skins. Add cinnamon and liqueur if desired. Press plastic wrap onto bowl of custard. Refrigerate several hours or overnight.  Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.  Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture. Yield: 1 quart. 8 Servings Prep: 25 min. + chilling Process: 20 min. + freezing