Tasty Thursday!

Hello!

I hope everyone has a wonderful day!

Recently I was asked if I had a recipe for gelato - well, I do!

Today I am going to share a few with you - enjoy!





First a primer on gelato:

Gelato, is the Italian version of ice cream. Therefore, gelato is made with some of the same ingredients as most ice-creams: milk (and cream), sugar (and other sweeteners), flavorings (fruits, nuts, essences, etc.) and air are the main ingredients. Gelato can be made using the hot process (w/ pasteurization) or the cold process(w/o pasteurization). Like top of the line ice cream, gelato generally has less air, which results in a denser product.

The History of Gelato dates back to the 16th century. There is some confusion as to where or who really invented gelato. Most stories credit Bernardo Buontalenti, a native of Florence, who delighted the court of Caterina dei Medici with his creation. Italians are certainly credited with introducing gelato to the rest of Europe; with Sicilian born Francesco Procopio dei Coltelli, as one of the first to sell it to the public. He went to Paris in 1686, and opened a café named after himself called "Café Procope". It became one of the most celebrated literary establishments in France. Meanwhile, in Italy, the art of traditional gelato making was passed on from father to son, improved and perfected right up to the 20th century.

I am am very partial to gelato - in our home, we do not go out for ice cream, we go out for gelato!

If you do not have time or the means to make gelato, there are some very good companies who make their own and will kindly ship it to you (for a small fee of course!).

Two of my favorite mail order gelato stores are:

* Zingerman's

*Ciao Bella gelato







Vanilla Gelato
(Makes 1 quart)

1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise

1.) In a medium saucepan, combine the cream, milk, and sugar.
2.) Cook over medium heat until the mixture comes to a simmer.
3.) Remove from heat.
4.) Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes.
5.) Strain into a clean bowl discarding the vanilla bean.
6.) Cover and refrigerate for at least 2 hours or overnight.
7.) Transfer to an ice cream maker and freeze according to manufacturer's directions.




Chocolate Gelato
(Makes about 3 cups)

1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups whole milk, divided
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract
* Options

1.) In a medium saucepan, combine sugar, cornstarch, and salt.
2.) Gradually add 1/4 cup milk, whisking to dissolve cornstarch.
3.) Whisk in remaining milk.
4.) Cook over medium heat until mixture thickens and comes to a boil.
5.) Allow to boil for 1 minute, stirring occasionally. Remove from heat.
6.) Add chocolate and allow to sit for 1 minute. Sit until chocolate is melted and smooth.
7.) Transfer mixture to a medium bowl. Mix in the cream and vanilla.
8.) Cover and refrigerate for at least 2 hours or overnight.
9.) Transfer to an ice cream maker and freeze according to manufacturer's directions.

*Options: Add chopped peanut butter cups, crushed toffee candy, chopped nuts,
chocolate chips, or other candy during last 2 minutes of churning in ice cream maker.




Peach Gelato
(Makes 1-1/2 quarts)

4 cups whole milk
2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)
Juice of 1 lemon
3/4 cup sugar, divided
4 egg yolks

1.) In a medium saucepan, bring the milk to a simmer.
2.) Remove from heat, cover, and set aside.
3.) In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar until smooth.
4.) Set aside.
5.) In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick.
6.) With the machine running, gradually add the hot milk.
7.) Return the mixture to the saucepan and cook over medium heat.
8.) Stir constantly for 6-8 minutes until the mixture begins to thicken.
9.) Remove from heat and set in a bowl of ice water.
10.) Stir for 2 minutes to cool the mixture.
11.) Stir in the pureed peaches.
12.) Cover and refrigerate for at least 2 hours or overnight.
13.) Transfer to an ice cream maker and freeze according to manufacturer's directions.


Good Luck and Enjoy!