ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)
Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 12h40m
Yield 7
Number Of Ingredients 6
Steps:
- Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
- Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g
GELATO CON OLIO E SALE (ICE CREAM WITH OLIVE OIL & SEA SALT)
I have not made this, but I do intend to! It's just too darn tempting. And if it's no good, I'm only out a bowl of vanilla ice cream! This is from Jamie Oliver "Jamie's Italy". Measurements given were vague. Use the best quality Extra virgin olive oil you can find, with a grassy flavor.
Provided by A la Carte
Categories Frozen Desserts
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle over some very good extra virgin olive oil, and sprinkle with a tiny pinch of sea salt on top.
- (He sez: I can't explain what it's like, you'll just have to try it! But it was bloody gorgeous!).
Nutrition Facts : Calories 273.2, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 105.6, Carbohydrate 31.1, Fiber 0.9, Sugar 28, Protein 4.6
OLIVE OIL GELATO
Provided by Food Network
Categories dessert
Time 2h15m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
OLIVE OIL GELATO
Steps:
- Add the milk, heavy cream, vanilla bean seeds and vanilla bean to a heavy-bottomed saucepan. Set over medium heat and bring to a very low simmer. Keep an eye on it and stir often while you prepare the egg yolks.
- Meanwhile, add the yolks, sugar and salt to a large bowl and whisk until light and fluffy, about 3 minutes. Whisk in the olive oil and beat vigorously for another minute or so until it's completely emulsified.
- Slowly ladle in about 1 cup of the hot milk mixture into the eggs and olive oil, whisking the whole time. This is called tempering - it's getting the yolks used to the hot temperature of the milk and preventing them from scrambling. Add the tempered eggs back into the milk in the saucepan and stir until it thickens just slightly and coats the back of a spoon. This should take about 5 minutes.
- Strain the custard through a fine mesh strainer into an 8-cup measuring cup. Let cool, and then cover with plastic wrap and place in the fridge. You want the mixture to cool down completely and be well chilled before you run it in your ice cream machine. You can make this the night before.
- Freeze the ice cream according to manufacturer's instructions - you should let it run about 30 minutes - until it looks like soft serve. Then place the ice cream back into the freezer until firm, another hour. Keep in mind that gelato is softer than ice cream.
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