Gelato, Ice Creams & Sorbets
Format: PDF / Kindle (mobi) / ePub
Jam packed full of classic Italian ice cream recipes, this cookbook will also introduce gelato aficionados to some new favorites that will leave them feeling refreshed all year round. Exploring the history of ice creams it discusses how became one of the most loved desserts of our time, describing how it all began with Italian ices. It also offers more than 30 recipes, and lays down some simple rules to follow when freezing your scrumptious desserts, ensuring you have the easiest of times in the kitchen. After all, simpler is better when it comes to food preparation. And if the ice cream recipes themselves have not filled you to burst, there is a delicious selection of tasty extras and toppings to really make the dish complete. Say arrivederci to your old ice cream maker and ciao to easy ice cream making, as just about anyone can make these tasty favorites. Whether it’s fun in the sun, or a night in by the fire, these glorious creations are perfect for any occasion.
elderberries, anise and other herbs. Because alcohol can inhibit the formation of ice crystals only use about 60 ml/2 fl oz/¼ cup to every 500 ml/16 fl oz/2 cups of unchurned gelato mix, which is about right for liqueurs. Nuts, chocolate and crystallized fruits could be added too, if wished. Strawberry Gelato GELATO DI FRAGOLE Choose ripe red strawberries packed full of summer sun for this gelato. Do taste the mixture and add extra lemon juice if you think the flavour needs more of a lift.
into a bowl and leave to cool. Chill in the refrigerator for 30 minutes. Put the mascarpone into a bowl and add the custard, a little at a time, whisking in between each addition until smooth. Strain the rum from the raisins over the custard and mix well. Set the raisins aside. Churn using an ice cream machine following the manufacturer’s instructions until frozen, or still freeze following the method. Add the drained raisins to the churned gelato. Transfer to a freezerproof container, cover
cream in a saucepan and bring to the boil. As soon as bubbles appear around the edge of the pan, pour into the egg mixture and mix well. Wash out the pan and pour the mixture back in. Cook over a medium heat with a heat diffuser mat under the pan, stirring constantly, for 8–10 minutes. When some of the foam disappears from the surface place a sugar thermometer in the pan and continue to stir until the temperature reads 75°C/167°F. Do not let the mixture get any hotter, otherwise the custard will
Gelato di Crema between the lines of mango sorbetto. Add about half of the remaining gelato to cover. Refreeze for 10 minutes. Fill the clean, dry piping bag fitted with the 1.5 cm/⅝ inch plain nozzle with the Sorbetto di Lamponi and repeat as for the mango. Freeze for 30 minutes. Spoon some Gelato di Crema in between the lines of raspberry, then use the remainder to cover the top of the tin. Smooth over the top. Cover with clingfilm and freeze overnight. To unmould, briefly dip the tin in hot
freezer for 4 hours. If it becomes too hard remove lid and transfer to the refrigerator 10 minutes before serving. TRIPOLINO I found the delightful Tripolino in Gelateria Petrini in Piazza dell’Alberone in Rome. Mauro Petrini, one of Italy’s most skilled creators of gelato, told me his father named them so because they resembled the shape of the soldiers’ hats in Tripoli. This is my version of his recipe, which is made with a zabaglione parfait, frozen in little moulds and dipped in luscious