A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins.
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Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again.
Everyone needs a Swiss army knife ice cream that can be used to improve any dessert or become one on its own. Let this be yours.
When I started to run out of things to eat strawberries with—by which I mean I got tired of them sliced with frothed cream—I started poking through my pantry for inspiration. I came across some pistachio butter and knew I need look no further. Pistachio butter (there's a recipe here) is ridiculously nutty and almost unbearably complex, with a lusciousness that puts Nutella to shame.
Gelato just might be the most misunderstood form of ice cream in our great, ice cream-lovin' nation. We know it's smooth, intense and delicious but what makes a gelato real gelato? Here are the three elements that differentiate real-deal gelato from the traditional American stuff, and a recipe for a caffeinated twist on mint 'n' chip.
This Greek yogurt gelato is fantastic, rich, and tangy, with just the slightest hint of lemon and a wonderfully thick, rich texture reminiscent of the yogurt itself.
This Chocolate Stout Gelato from The Ciao Bella Book of Gelato and Sorbetto takes beer and ice cream to the next level by freezing them together. The chocolate base from Ciao Bella is spectacular on its own, especially when made with a dark chocolate, such as Le Noir Amer from Valrhona—creamy, light, and incredibly chocolaty. But when you add a cup of stout that has been simmered down to intensify its flavors and a scoop or two of malt powder, this gelato will send any chocolate and beer lover into fits of ice cream-derived delight.
Reading this recipe for Rum Raisin Gelato from The Ciao Bella Book of Gelato and Sorbetto reminded me just why this flavor has such resonance. Dark rum, derived from molasses has a wonderfully rich and complex sweetness that lends itself particularly well to desserts. Using the Ciao Bella method the raisins are steeped in rum for 12 hours to not only rehydrate and soften, but also infuse the raisins with all of that wonderful rum flavor. After the raisins have been soaked the leftover rum is incorporated into the gelato base lending a mellow notes of rum and raisins.
This Gelato de Crema acts as a base for many of the gelato recipes in The Ciao Bella Book of Gelato and Sorbetto, but frozen on its own, this is a wonderful introduction into the subtle differences between ice cream and gelato. Without the buttery richness of a base made entirely of cream, this custard allows the delicate flavors of milk, egg yolks, and sugar to come through. The sugar is kept to a minimum, giving the gelato a clean, austere sharp flavor with none of the cloying qualities of an overly sugared scoop of vanilla.
Editor's Note: Since it's the last Wednesday in October, this will conclude our black and orange recipe feature. Thank you Kerry for creating each one! I find that it pays off to seriously invest your time in a main course,...
©iStockphoto.com/AK2 On a recent vacation to Ithaca, New York, I sampled some of the flavors at Purity Ice Cream, a local parlor that has been serving scoops since 1936. Normally I'm pretty decisive when it comes to placing my order,...