Gastronomic Gelato Italiano Recipes
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)
Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 12h40m
Yield 7
Number Of Ingredients 6
Steps:
- Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
- Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g
GASTRONOMIC GELATO ITALIANO
This recipe uses Stacey Sweet's recipe #112783 as the chocolate base to which Italian flavorings, developed by the Gastronomic Gauchos for ZWT4, have been added in the form of hazelnut liqueur and traditional Italian biscotti containing a blend of almonds, walnuts, and a hint of anise. Made so easily using your very own ice cream maker kitchen gadget. Prepare yourself for a very rich and sensual frozen delight!
Provided by mersaydees
Categories Frozen Desserts
Time 12h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy sauce pan, whisk together the cocoa, sugar and salt.
- Whisk in milk, Frangelico, and eggs.
- Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
- Whisk in cream and remove from heat.
- Transfer into your freezing container (for a traditional ice cream maker) or into a container with a spout (for a modern ice cream maker where the freezer requires freezing and no outside salt/ice is used in the freezing process) and chill in refrigerator for 4 hours.
- When ready to freeze, if using an ice cream maker, follow your manufacturer's directions.
- Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker.
- Garnish with additional biscotti.
Nutrition Facts : Calories 282.3, Fat 19.9, SaturatedFat 12, Cholesterol 111.9, Sodium 70.9, Carbohydrate 26.2, Fiber 2.7, Sugar 18.9, Protein 5.1
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- Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
- Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.
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