Hmm who knows a good recepie for italian ice cream?!
Hmm who knows a good recepie for italian ice cream?
me and myt aunt want to make some italian ice cream kinda like they have at gelatos by brodway palms in mesa az...we like cooking n stuff like that...anyone able to help? scones recipe would be lovely as well!
Answers:
Italian Gelati Ice Cream Variations: Vanilla, Pistachio, Coffee:
30 min 30 min prep
1 quart
VANILLA ICE CREAM
2 cups light cream
1 (2 inch) vanilla beans or 1 teaspoon vanilla extract
8 egg yolks
1/2 cup sugar
1 cup heavy cream
PISTACHIO ICE CREAM
2 cups light cream
8 egg yolks
6 tablespoons sugar
2 1/2 tablespoons ground pistachios or crushed shelled pistachio nuts
1 cup heavy cream
7 drops green food coloring
5 1/2 tablespoons chopped shelled pistachio nuts
1/4 cup ground blanched almonds
COFFEE ICE CREAM
2 cups light cream
2 inches fresh lemon peel
8 egg yolks
6 tablespoons sugar
2 tablespoons espresso coffee
2 cups heavy cream
CHOCOLATE ICE CREAM
2 cups milk
4 egg yolks
10 tablespoons sugar
2 cups heavy cream
4 ounces semisweet chocolate, melted
1/2 teaspoon vanilla extract
1. FOR THE VANILLA: In a 1 1/2 or 2 quart enameled or stainless steel saucepan, bring the light cream and the vanilla bean almost to a boil over low heat. (If you are using vanilla extract, DO NOT add it now.) Meanwhile combine the egg yolks and sugar in a bowl. Beat them with a whisk, rotary or electric beater for 3 to 5 minutes, or until they are pale yellow and thick enough to fall from the whisk or beater in a lazy ribbon. Then discard the vanilla bean from the saucepan and pour the hot cream slowly into the beaten egg yolks, beating gently and constantly. Pour the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it thickens to a custard that lightly coats the spoon. Do not allow the mixture to boil or it will curdle. Stir in the heavy cream, and if you are using the vanilla extract instead of the vanilla bean, add it now. Strain the custard through a fine sieve into a mixing bowl and allow it to cool to room temperature.
2. Now pack a 2 quart ice cream freezer with layers of finely crushed or cracked ice and coarse rock salt in the proportions recommended by the freezer manufacturer. Add cold water if the manufacturer advises it. Then pour or ladle the cooled gelato into the ice cream can and cover it. If you have a hand ice cream maker, let it stand for 3 or 4 minutes before turning the handle. It may take 15 minutes or more for the ice cream to freeze, but do not stop turning at any time, or the gelato may be lumpy. When the handle can barely be moved, the ice cream should be firm. If you have an electric ice cream maker, turn it on and let it churn for about 15 minutes, or until the motor slows or actually stops.
3. To harden the gelato, clean the ice cream from the sides down into the bottom of the can and cover it very securely. Drain off any water that is in the bucket and repack it with ice and salt. Let it stand for 2 or 3 hours.
4. PISTACHIO: Heat the light cream and beat the egg yolks and sugar together. Add the ground pistachio nuts and make the custard as above. Then stir in the heavy cream and vegetable coloring, and strain this mixture. Add the chopped pistachio nuts and ground almonds. Cool and freeze.
5. COFFEE: Heat the light cream with the lemon peel and beat the egg yolks and sugar together. Discard the peel and make the custard as described above. Add the espresso coffee (instant or freshly brewed) and heavy cream; strain, cool and freeze.
6. CHOCOLATE: Heat the milk, beat the egg yolks and sugar together, and make the custard as described above. Then stir in the heavy cream, melted chocolate and vanilla extract. Strain, cool and freeze. To Make 1 to 1 1/2 quarts of each flavor.
Source(s):
http://www.recipezaar.com/
Go to Cedar point !!!!!!!!!
www.foodnetwork.com
Ingredients for Italian Meringue
? cup sugar
? cup water
1 tablespoon gelatine or
? teaspoon granulated gelatine
Whites 3 eggs
1 cup thin cream
? tablespoon vanilla
Instructions
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating.
Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor
Here is your recipe but check this site out as well...
http://spaghettiicecream.com/spaghetti-i...
Italian Ice Cream (Gelatto)
INGREDIENTS:
2 Env unflavored gelatin
1/2 c Water
1 qt Whole milk
2 c Dry milk solids
1 c Sugar
1 pn Salt
1 ts Vanilla extract (up to 2)
DIRECTIONS:
Sprinkle gelatin over cold water and set aside. In saucepan put other
ingredients. Add gelatin and cook over medium heat until gelatin dissolves.
Let cool. Freeze in refrigerator trays to mushy stage. Remove and beat with
mixer. Return to trays and freeze until firm.
Cream Scones
Ingredients
Makes 8 to 10
* 2 cups all-purpose flour, plus more for work surface, hands, and cutter
* 3 tablespoons sugar, plus more for sprinkling
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons cold unsalted butter, cut into small pieces
* 1/3 cup heavy cream, plus more for brushing
* 2 large eggs, lightly beaten
* Strawberry preserves, for serving
* Softly whipped cream, for serving
Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
2. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
3. Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
4. Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.
Italian Ice Cream (Gelato)
YIELDS:
1 Servings
INGREDIENTS:
2 Env unflavored gelatin
1/2 c Water
1 qt Whole milk
2 c Dry milk solids
1 c Sugar
1 pn Salt
1 ts Vanilla extract (up to 2)
DIRECTIONS:
Sprinkle gelatin over cold water and set aside. In saucepan put other
ingredients. Add gelatin and cook over medium heat until gelatin dissolves.
Let cool. Freeze in refrigerator trays to mushy stage. Remove and beat with
mixer. Return to trays and freeze until firm.
ITALIAN ICE CREAM (GELATO)
2 env. unflavored gelatin
1/2 c. water
1 qt. whole milk
2 c. dry milk solids
1 c. sugar
Pinch of salt
1-2 tsp. vanilla extract
Sprinkle gelatin over cold water and set aside. In saucepan put other ingredients. Add gelatin and cook over medium heat until gelatin dissolves. Let cool. Freeze in refrigerator trays to mushy stage. Remove and beat with mixer. Return to trays and freeze until firm.
______________________________...
ITALIAN ICE CREAM CAKE
2 pts. vanilla ice cream
2 pts. chocolate ice cream
1 1/2 c. mixed dried fruits (raisins, apricots, candied peel, etc.)
1/2 c. blanched almonds, chopped
Whipped cream
Rum
1 tsp. instant coffee powder
Slightly soften the ice cream and fold together lightly with the coffee, fruits, nuts and rum. Mix and place into trays or container and freeze. To serve, unmold and top with whipped cream and extra nuts. This can be used as a birthday cake. Serves 10...