Thursday, June 9, 2011

.Gelato's + Ice Creams.

Remember in my last post when I said I wanted to make some homemade ice cream & gelato's this summer? 
Well, I'm happy to report that I just picked up this little beauty that will sure make that task easier to accomplish.
{and everyone takes pictures of ice cream makers in there grass right?}
This dandy machine has me uber excited!!
I'm going to try and make every fruit combo imaginable into a yummy sorbet, as well as some good ol' ice cream classics like mint chocolate chip, and maybe even get a little wild with some cappuccino or pistachio! I can also tap into the frozen yogurt market, with a little peach or vanilla!
I mean, why not, right?!?! 
I wish you could stop by and try some. It's going to be so goooood.
So, with my first {virgin} attempt, I am going to keep it simple and make a Vanilla Bean Ice Cream. Perfect for my momma's One bowl chocolate Cake for my step-dad's birthday!
Let the gelato & ice cream making commence!
ps. got any good combo suggestions, send them my way
Vanilla Bean Ice Cream
All recipes adapted from 'Perfect Scoop' by David Lebovitz
**For a richer custard, you can add up to 3 more egg yolks. For less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won't be as rich or as smooth as if using cream.
1 cup (250 ml) whole milk
Pinch of salt
3/4 cup (150 g) sugar
1 vanilla bean, split lengthwise
2 cups (500 ml) heavy cream
5 large egg yolks
1 tsp pure vanilla extract
1) Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean int the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2) To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3) In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4) Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5) Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6) Remove the vanilla bean and freeze the custard in your ice maker according to the manufacturer's instructions.
My next attempt just may be one of these two recipes below:
Quick Coconut-Saffron Ice Cream
2/3 cups (160 ml) heavy cream
1 cup (250 ml) coconut milk
1/4 cup white sugar
scant 1/2 tsp saffron threads
1) In a medium-sized saucepan, bring all the ingredients to a boil.
2) Reduce the heat and simmer gently for 10 minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
3) Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.
Coffee Ice Cream
**good step-by-step pictures can be found here.
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 tsp vanilla extract
1/4 tsp finely ground coffee (press grinds through a fine mesh sieve)
1) Heat the milk, sugar, whole coffee beans, salt and 1/2 cup of the cream in a medium saucepan until itis quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2) Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3) Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4) Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5) Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6) Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

1 comment:

  1. 3 Researches PROVE Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually kill fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the conventional nutrition world upside down!


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