Her ice cream, Cirsea, is not technically gelato but she was able to tweak the recipe a bit in order to make it so.While in Florence, she met Gabriele Poli, the organizer of Italy’s Gelato Festival who was in the midst of launching Gelato Festival America.
Gelato Paradiso Eyes January Grand Opening On Orange Avenue - Coronado Eagle & Journal | Coronado News
Renditions of the future store’s interior show a viewing area into the heart of the gelato business.The large glass window will allow patrons to see cooks at work creating the gelato on site.
Take this yogurt gelato created by Cathy Whims, owner and chef of Nostrana in Portland, and published in the America the Great Cookbook (Weldon Owen).It involves churning, plus you'll need to prep vanilla sugar in advance using a vanilla bean instead of extract.
This weekend the Gelato Festival made its first stop in Santa Barbara.With 10 competitors ranging from Sicily to North Carolina, the Gelato Festival was a real treat, pun most definitely intended.
Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment.Sprinkle a warmed large bowl with some flour and add dough.
Stir cornstarch mixture again and whisk into coffee mixture.Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
YieldMakes about 1 qtIngredients3 cups whole milk1/4 cup sugar3 tablespoons cornstarchScant 1/4 teaspoon salt7 oz fine-quality bittersweet chocolate (not unsweetened), finely choppedSpecial Equipmentan ice cream makerPreparation Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat.Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat.
Have ready a large bowl of ice and cold water.In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale.
Preparation In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved.Peel and pit peaches and in a food processor purée until smooth.
YieldMakes about 1 quartIngredients1 cup minus 1 tablespoon superfine granulated sugar1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)1 cantaloupe (about 3 pounds)2 tablespoons fresh lemon juice1 tablespoon lightly beaten egg white*
If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.Preparation In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved.
YieldMakes 1 1/2 quarts; serves 6Ingredients2 1/4 cups whole milkPinch of salt2/3 cup sugar6 egg yolks2/3 cup heavy creamPreparation In a medium saucepan, combine the milk and salt.In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth.
Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes.Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
YieldMakes 1 scant qtIngredients5 oz hazelnuts (1 cup)2 1/2 cups whole milk1/3 cup heavy cream4 large egg yolks1/4 cup plus 2 tablespoons sugarPreparation Toast hazelnuts and rub off any skins in a kitchen towel, then cool completely.Bring just to a simmer over moderate heat, stirring occasionally, then remove from heat and let steep, covered, 1 hour.
YieldServes 6Ingredients5 large egg yolks1 cup sugar1 1/2 cups whole milk1 tablespoon instant espresso powder dissolved in 1/2 cup hot waterPreparation Whisk yolks and sugar in large bowl to blend.Bring milk to boil in heavy medium saucepan.
YieldMakes 6 ServingsIngredients3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)3/4 cup sugar2 cups whole milk1 teaspoon almond extract5 large egg yolks2 drops green food coloringChopped unsalted pistachiosPreparation Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor.Combine pistachio mixture, milk and almond extract in heavy medium saucepan.
Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking.In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
YieldMakes about 1 quartIngredients5 cups milk1/3 cup instant espresso powder4 tablespoons cornstarch1 1/2 cups sugarPreparation In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved.In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved.
Scrape in seeds from vanilla bean; add bean.Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute.
Set a coarse strainer over a large bowl.Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
YieldMakes about 1 quartIngredientsPlain Base3 tablespoons fresh lime juice, preferably Key lime2 teaspoons grated lime zest3/4 cup crushed graham crackers (see Note), frozenPreparation Make the Plain Base and chill as directed.Gently whisk the lime juice and zest into the base.