Sunday, May 30, 2010

Chocolate-Cinnamon Gelato Revisited


I made Bon Appetit's Chocolate-Cinnamon Gelato again. Wow! It is worth every calorie. Just thought I would repost the recipe because it the perfect time to enjoy this divinity. We enjoyed ours on the patio on a perfect Sunday afternoon after we devoured carne and pollo asada. I love Summer!!

Click here for the original post and recipe. i omitted the toffee chips and used semi-sweet chocolate chips. Next time I will cut back a little on the sugar as well. And of course I still quadrupled it and put it in my big ice cream maker.

6 comments:

Linda said...

What is the difference between gelato and ice cream?

My5wmd said...

I love that nesting means you are posting again. Hooray!!

Jen said...

Yummer nummers! I put my labels at the bottom of my blog, so you can find a recipes label next time you are looking. I'm glad you already have that up, because I scroll through them sometimes, too.

Catherine Williams Photography said...

This looks delicious. This might be a dumb question, but can you make ice cream without an ice cream maker? I don't have one, but I want to make this!!!

Dansie Family said...

According to one website: "ice cream legally has a minimum of 10 percent fat, gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat.

But don't expect to be able to get Italian gelateria-style results by making a gelato recipe in your home ice cream machine: Alon also said that gelato is churned at a slower speed than ice cream, so it's denser because not as much air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, so it's not quite completely frozen."

I just used a regular old ice cream maker, but it did have more milk to cream. 2 c cream and 8 c milk.

Dansie Family said...

Cate, you could do it the pioneer way and put a sealed ziploc bag of the ice cream ingredients in a another sealed tin or bigger bag with ice and salt and throw it around for a while. Also, rei has really fun balls that do the same thing and you just toss them around. i bought them for my family last year for camping trips.