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Just one touch, I swear! Win Samsung Galaxy Tabs with #TupperwareOneTouch today. Click for more info.

Another Part Of Ice Cream.....Gelato...An Italian Ice Cream

Gelato - Italian Ice Cream

What is gelato?An Italian word literally meaning frozen, gelato is more commonly used by English speaking people to refer to Italian ice cream Originally called mantecato, gelato is believed to have its origins in Northern Italy.

What is the difference between gelato and traditional American style ice cream?There are 4 principal differences - fat content, key ingredients, texture and taste. Gelato contains less butterfat - 4-8% compared to 10-18% in American style ice cream. Gelato's key ingredients are whole milk, sugar (usually caster sugar), flavorings (especially fresh fruit) and sometimes skimmed milk powder (adds viscosity and helps stop ice crystals building up).

Most standard gelato recipes do not use cream or eggs but when cream is used, it's often a good idea to ensure there are strong flavorings in the recipe to avoid the gelato becoming too bland. Gelato is not as frozen in texture when served - it's more of a semi-frozen ice cream and is generally best eaten fresh on the day it's made. The taste of gelato is generally agreed to be purer on the palate, especially gelato made with water (sorbetto).

Making Gelato

The method of making gelato is not really any different to that of the standard recognised method for all quality ice cream - ie. freezing the mixture whilst being stirred, a method you can pretty much emulate at home using an electric ice cream maker. It's this method that ensures ice crystals don't build up.

Gelato also has quite a low % content of air in the ice cream. Too much sugar in a gelato recipe will mean it won't freeze properly (sugar lowers the freezing temperature) and too much alcohol in a gelato recipe will stop ice crystals from forming. So getting the balance right of ingredients such as these can take a bit of experimentation.

Gelato Made With Water - Sorbetto Non-dairy gelato originates from Southern Italy and is made with water and fruits - generally referred to as sorbetto. The texture of sorbetto can vary depending upon the ingredients, especially the level of sugar content. Not enough sugar in the sorbetto will produce a grainy texture but some people in fact prefer this because it allows the other ingredients to have a stronger taste.

Before Serving Gelato

When making homemade gelato, it is generally best to put it into a freezerproof container with lid and freeze for about 2 hours before you actually serve it for eating. After Freezing Gelato In A Freezerproof Container When you remove your homemade gelato from the freezer it can sometimes be a little too hard. If this is the case, remove the lid and put the container into a refrigerator for 20 to 30 minutes before serving. This should give your gelato a good texture that is enjoyable to eat.

Serving Gelato

Gelato is usually served in a bowl with wafers/biscuits or in a cone. If you buy gelato at cafe or ice cream parlor you'll find it served from a different kind of freezer to what you normally see for American style ice cream. It's called a forced air freezer which prevents the gelato from becoming too frozen.

Chocolate Gelato Recipe

Ingredients:

2 pints (1,000ml) milk

5 oz (125g) sugar or caster sugar

8oz (150g) dark chocolate (chopped)

1/2 teaspoon vanilla extract (optional)


Place the milk, sugar and vanilla extract into a saucepan and stir whilst heating the pan slowly to dissolve the sugar. DO NOT BOIL the mixture. Once the sugar has dissolved, remove the pan from the heat.

Add the chopped chocolate to the pan and stir until fully melted. Leave the whole mixture to cool then transfer into an ice cream maker and freeze according to the manufacturer's instructions.


Pistachio Gelato

About 3 cups (3/4 liter)

2 cups (½ liter) whole milk
1/3 cup (65 gr) sugar
2 tablespoons (16 gr) cornstarch (also known as corn flour)
7 ounces (200 gr) Bronte pistachio pastea
few drops of lemon or orange juice

1. Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.

2. Heat the rest of the milk in a medium-sized saucepan with the sugar.

3. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.

4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight. 5. Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.

6. Freeze the gelato in your ice cream machine according to the manufacturer's instructions.

Pistachio paste recipe

Pistachio paste is bought by professional pastry chefs in shops like G. Detout to flavor everything from ice creams and custards to pies and macaroons.

Here is his recipe

Pierre Hermé's Pistachio Paste

500 gr shelled pistachios

125 gr white almond powder

250 gr sugar

7 cl water

a few drops bitter almond extract

Pound the pistachios in a heavy mortar.

This is heavy work and it takes a very long time to obtain a fine powder.

Using an electrical kitchen mixer can help but is no panacea as the pistachio crumbles will pile up on each side until the blade runs on empty space.

The paste starts to look like baklava offal.

Mix in the ground almonds.

Add one or two drops of bitter almond extract. This is a very potent substance and it will quickly overwhelm the pistachios - be careful.

In a saucepan mix 7 grams (0.7 dl) water with 250 gr sugar . Use a copper bowl or heavy bottomed saucepan or mix constantly to avoid sugar burning on hotspots . Heat until the temperature reaches 121 C°.

Pour the scalding hot sugar over the pistachio paste and mix in quickly to prevent crystallization.

We are drawing near to completion when the paste starts to look like baklava offal.
Carefully add one teaspoon water at a time and mix thoroughly until you obtain a marzipan-like texture. Do not use too much water!

Knead well with both hands to get a smooth, homogeneous mixture.
Store in a plastic bag and freeze for best preservation.

Pistachio paste (easy)

This is the pistachio version of almond paste. If you want your paste to not be green, soak the pistachios overnight, and then remove the skins with a tea towel. If you leave the skins on, you end up with a product whose color can best be termed "unfortunate". On the other hand, if you are using pistachio paste in a recipe and want the end product to be green, you might want to leave the skins on.

1/3 cup pistachios
1/3 cup powdered sugar
2-4 Tablespoons water

Grind the pistachios in a food processor for 1-2 minutes, until it's a near fine powder. Add the sugar and incorporate into the nuts.

This step is critical. Add water to mixture in the processor, one tablespoon at a time, until the paste has the consistency of marzipan. You want to err on the side of too little water rather than too much. The paste should not look liquidy, and should be easily held and shaped when in your hand.

Other's pic of Gelato

Measuring Guide

Measuring Guide

When it comes to recipes, people use different measurements. It all depends on where you live and what you are used to using. Here are the main American measurements and their (approx) metric equivalents as used in the recipes in this website:

Liquid Ingredients

½ pint ( 8 fluid ounces) = 250ml = 1 cup

¾ pint (12 fluid ounces) = 375ml = 1 ½ cups

1 pint (16 fluid ounces) = 500ml = 2 cups

Dry Ingredients
1 oz = 25 grams = 2 tablespoons

2oz = 50 grams = 4 tablespoons

4 oz = 100 grams = ½ cup

6 oz = 150 grams = ¾ cup

8 oz = 200 grams = 1 cup

Ice Cream...Yummy...Yummy...

Story about ice cream...i got these recipe from the internet...i will put the link for all the website i surf later...

"Ice cream is one of the world's most popular foods. It comes in any flavour you could think of. Can't find a flavour you think would be good, make it yourself. Start with a basic ice cream and add your own flavour. If you've never made ice cream before and don't have an ice cream maker. It needs no machine and it turns out fantastic. The other ice cream recipes here need an ice cream maker, but you'll get the idea on how good homemade ice cream really can be and immediately invest in your own machine. Once you've made your own ice cream, you'll never go back to buying store bought!"

Ice creams that start with a custard are made from cream, sugar, eggs, and flavoring. Each ingredient contributes to the ice cream's smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The next ingredient, sugar, gives the ice cream its smoothness. The eggs are necessary for smoothness and also gives the ice cream its nice color. The best results come when the custard is made the the night before and left in the refrigerator overnight to chill sufficiently before it is churned. It is important that the custard only fills your ice cream machine about half to two thirds full. This gives the custard enough room to expand while it freezes so you end up with an ice cream with a light texture and no graininess. As the ice cream is still quite soft once it has been churned in the machine, transfer it to a storage container and place it in the freezer for a few hours before serving. This also allows the flavors to mellow. Although I prefer to eat homemade ice cream the day it is made, it can be stored for a few weeks in the freezer. It will become quite hard after being frozen for any length of time so transfer it to the refrigerator to soften for about 30 minutes before serving.

There are two types of ice cream mixtures, basic ice cream and custard ice cream. Basic consists of cream, milk, sugar and flavoring. No eggs, and it is not cooked. The custard base consists of cream, milk, egg yolks, sugar and flavoring and it is cooked until it coats a spoon.

Ice Cream Making Methods

Method 1

The oldest established method is of course by hand using a bowl and your freezer.

Method 2

Then there’s the ‘fun’ method using rock salt and ice which is popular as a summer activity for children – and you have to do this outside! Using 2 plastic, zippable bags, one larger than the other OR 2 empty, cleaned food tins (again one larger than the other) with separate and re-sealable lids, make up your ice cream mixture and put into the smallest bag/tin. Seal/zip this and insert inside the larger bag/tin. Put rock salt and ice between the two bags/tins and zip/seal the largest one. You must make sure the bags/tins are well sealed - put extra tape over the largest tin if necessary. Roll the bags/tins around for about 20 minutes (this is the fun part for children) and hopefully you’ll see some smiling faces when the ice cream is revealed!

Method 3

The most popular method is to use an electric ice cream maker because it freezers as it churns and takes out all the armwork and hours spent in the traditional, hand process. An electric ice cream maker has lots of advantages. Ice Cream IngredientsThe key ingredients to delicious homemade ice cream are cream, milk, sugar, eggs and whatever you choose for flavoring (eg. fruit, brown bread, wine, etc). Even then you can choose from custard or cream base recipes (using cream, milk, eggs and sugar) to quicker recipes (omitting the eggs and sugar) to gelato (italian ice cream) to sorbets (water ices).

Coffee Ice Cream

2-cups heavy cream

2-cups whole milk

3/4-cup granulated sugar

2-tbsp instant coffee granules

6-egg yolks

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan

Bring to a gentle boil over medium heat; Remove from the heat

Beat the egg yolks in a medium bowl

Whisk 1-cup of the hot cream into the egg yolks

Gradually add the egg mixture in a slow, steady stream, to the hot cream

Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170*F on an instant-read thermometer, about 5 minutes

Remove from the heat and strain through a fine mesh strainer into a clean container

Cover with plastic wrap, pressing down against the surface to keep a skin from forming

Chill in the refrigerator for 2 hours

Remove from the refrigerator and pour into the bowl of an ice cream machine

Freeze according to the manufacturer's instructions After the ice cream is made, transfer to an airtight container

Cover tightly and freeze until ready to serve

For those who didn't have ice cream machine...skip the instruction...but put in the plastic container and put it in the freezer. But you need to stir it regularly as it sets, which will take up 5 hours.

For your info...i didn't try it yet...but i like to post it here....

Chocolate Ice Cream

2 cups (480 ml) half-and-half

1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder

1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract

2 ounces (55 grams) semisweet chocolate, chopped

4 large egg yolks

1/2 cup (100 grams) granulated white sugar

Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ? - 12% butterfat.

In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste.

Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up).

Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.

Add the chopped chocolate and stir until the chocolate has completely melted and is smooth. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).

You can do this with a wire whisk or I like to use a hand mixer.

Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.

If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C).

The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done.

A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.

At this point stir in the vanilla extract, if using.

Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).

Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.

Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Another recipe that you can try....

Vanilla Ice Cream

A custard base recipe - ideal for making a rich and creamy homemade vanilla ice cream

Ingredients:

4 egg yolks

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream

4 oz (100g) sugar or caster sugar

1 vanilla pod (sliced down the middle)/ 2 tsp of vanilla essence

Pour the milk into a saucepan and bring the pan slowly up to boiling point.

Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick.

Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.

Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.

When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.

Leave to cool.

When the custard base is cold stir in the cream.

Transfer the whole mixture into a container and freeze.

Occasionally stir while freezing to get smooth ice cream.

Homemade Vanilla Ice Cream recipe for kids (or anyone wanting something quick and delicious)

Ingredients:

1/2 pint (250ml) single/light cream
small tin of condensed milk
1-2 teaspoons vanilla extract (according to taste)

Pour all ingredients into a mixing bowl and mix until smooth.

Transfer the whole mixture into a container and freeze. Occasionally stir while freezing to get smooth ice cream.

Muffin

I love muffin...last three years i made this muffin and sell it to my mum office...they really love it and i got orders from them every weeks...but now i dont have time to make it anymore...but i like to share it with you all the recipe i used to..

Chocolate Chip Muffin

Ingredients

Cake...Cake....Cake.....

The easiest and really 'menjadi punye kek' for first timer or beginner...

Last three weeks i bake a cake...a chocolate cake...it was my second time bake a cake that ....and it marvellous....really love these recipe....i got this recipe from the internet surfing..but forgot where i took it..and i'll recommend to all my friend..my hubby said it was so nice...but i forgot to take a pic of the cake...but never mind i will take it later

Before this i bake one cake...but its not so good...i bake in oven...but it look like 'kueh bengkang'..heheh OK...here is the recipe that i like to share with you all...

Chocolate cake

Ingredients (20cm Size)

2 eggs

1 cup sunflower oil

1 cup coarse sugar

1 cup brown sugar

Part A

1 tsp vannila essence

1 1/2 cup milk chocolate

1/2 cup water with 2 tsp nescafe

Part B

2 tsp sodium bicarbonate

1 tsp baking powder

1/2 cup cocoa powder ( i used van houten)

2 cup wheat flour

Topping

1/2 cup cocoa van hauten

1/2 cup condensed milk

1 tsb cooking oil

How To Make It

Beat the egg until 'kembang'

Add sugar and beat again

Add in oil

Sift all ingredients B and mix it in eggs mixture gradually with ingredients A.

Fold in until combined.

Bake at 170 degree about 1 hour.

For topping

Put all the ingredients in a saucepan at low heat until it look OK. Pour the mixture on the cake

( can use other topping, if you can share here...please do so...comment please)