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Good for you Marilyn! I have this machine too. I love it. Do yourself a favor

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Joined: Feb 5, 2007

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Posted to Thread #29821 at 11:37 am on Aug 27, 2017

and use some of your Amazon credit left to buy "The Perfect Scoop," by David Leibovitz. Worth the spend. DH was laughing looking at the book on the counter, as it must have 25 post-it notes sticking out of it.
Jeni's ice cream book is good too, you may want to test drive it from the library first.
Also, this pistachio paste is smooth and phenomenal to use in pistachio ice cream I just made it yesterday for company. "Crema di Pistacchio, Oro Verde by FIasconaro." Purchased in local Italian store.

I prefer egg-less recipes, (Philadelphia style) vs custard.

A tip I picked up along the way is to add a tablespoon of vodka or corresponding liquor to the mix so it doesn't freeze rock-hard. I typically use the cheesecake ice cream recipe as my preferred base

Cream Cheese Ice cream
1 block cream cheese (I use reduced fat)
1/2 cup sour cream (also lite)
1/2 cup half and half
1 lemon (only if I'm making a fruit recipe)
2/3 cup sugar (I use 1/3 c Zing)
pinch salt

cut the cream cheese in small pieces. Zest the lemon into the FP or blender. Then add the rest of the ingredients in the order listed. Puree til smooth. Chill the base a few hours.

David L. The Perfect Scoop

The Vietnamese coffee, Roasted banana, peanut butter ice creams are all awesome.

This chocolate gelato recipe from Epi is really good, glossy and delish. Most times I am lazy and want more instant gratification, so not having to make a custard base first is great.

Chocolate Gelato

There are no eggs in this recipe it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

Makes about 1 qt.


3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: an ice cream maker


Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

Cooks' note:
Gelato keeps 1 week.


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