Skip to main content

Tre Gelati Ogni Giorno

When we were last in Italy - sadly that was ten years ago - Jake had a rule: "tre gelati ogni giorno" (three gelati everyday).  No matter where we were, be it bustling Palermo, sleepy Ustica, or my favorite city in the world (Rome), we found a gelateria three times a day, plunked down some lire, and indulged.  My favorite is ficchi (fig); Jake preferred nocciola (hazelnut).

So, when we came home, we hunted high and low for a good gelateria.  You would think with the number of Italian immigrants in this area that someone would be making genuine and delicious gelato.  But if there is one such establishment here, we haven't found it.  Instead I invested in a gelato maker and played with all sorts of recipes.

What we did stumble across on one trip to Berkeley is a teeny tiny ice cream shop whose imaginative flavors always make my head spin.  Thankfully the line is always out the door and I have lots of time to peruse the options.  So, when we were in Berkeley yesterday, we made a stop at Ici and drooled over the options.  I had a scoop of saffron-rose gelato, Riley chose mango-lime sorbet; Dylan ordered the loose-tooth-unfriendly mint-toffee-marshmallow; and Jake opted for an amazing affogato (two scoops of vanilla, floating in a strong espresso, topped with candied orange peel). Yum!

I was inspired.  Here's a basic gelato recipe.  Time to dust off my gelato maker...

2 C whole milk*
1 C organic heavy cream
4 egg yolks
1/2 C organic raw sugar
1.  In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.

2.  In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.

3.  Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.

4.  Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

*To make Jake's beloved nocciola, I toast and skin 2 C of hazelnuts.  Finely chop the nuts and let them sit in the milk overnight; that's enough to impart an unmistakable hazelnut flavor!  Strain the nuts out and use the infused milk as directed above.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa