I’m a simple girl… it doesn’t really take too much to get me excited, I’ll give you one particular example.
[When I received this months issue of Gourmet Magazine, and I saw the image of three neatly stacked ice cream sandwiches on the cover. Sweet!!]
The very first thing I did was scan the table of contents, then I turned to page 80 to find the featured article entitled “Frozen Assets”. So there I was… pondering which of the four frozen tasty treats I would make first. Would it be the Perfect No-Cook Strawberry Ice Cream, the Salted Caramel Ice Cream, the Cantaloupe Grappa Semifreddo, or the Gianduia Gelato?
Needless to say, the pondering didn’t last very long it pretty much ended after I read this line: “The satiny hazelnut-flavored chocolate called gianduia…”
Gourmet, also goes on to describe this Gelato in the following manner. “A gelato that’s rich with chocolate and hazelnuts is sleek, sophisticated, and powerful, yet understated-rather like a Maserati.” So there you have it, I couldn’t have said it better myself.
I hope you enjoy it as much as I did.
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The conditions were just right… a blazing hot day, a craving for a cool treat, and some strawberries in need for attention.
What do you get? Well, strawberry gelato of course!
This was my very first attempt at making gelato. And, as it turns out my impatience got the best of me. I should have let the custard chill a bit longer before adding it to the ice cream maker in order to prevent bigger ice crystals from forming, and yielding a much creamier texture.
Pick me! Pick me! Pick me!
adapted from Great Chicago Italian Recipes
3 cups whole milk
3/4 cup granulated sugar
6 egg yolks beaten
1 1/2 cups of chopped strawberries
1 teaspoon of lime juice
In a food processor blend the chopped strawberries until smooth while processing add the lime juice and set aside.
Pour 1 1/2 cups of milk, sugar and egg yolks in a large saucepan. Place the saucepan over very low heat stir with a wooden spoon until the mixture thickens being careful not to over cook the eggs.
Remove from heat and whisk in the strawberry puree, then slowly add the remaining 1 1/2 cups of milk. Place the the mixture in a bowl over an ice bath until completely chilled occasionally stiring it.
Once chilled pour it into an ice cream maker following the manufacturer’s instructions. When ready place the gelato in a container and freeze until firm.
Strawberry base chillin’ in an ice bath…
So there you have it, a cool summer treat…