Seduction Meals - The Sweet Temptation of Summer Gelato

Thursday July 22, 2010

The Sweet Temptation of Summer Gelato

I was in the process of buying an ice-cream maker. However, ever since stumbling upon the pure delights of L'Arte del Gelato (at Chelsea Market in New York City), and learning that Gelato, a silky traditional Italian ice-cream, is less fattening than ice-cream, I've been on a mission to try my hand at this Italian sweet. After all, I did spend my teen years working at my family-owed ice-cream parlor. While gelato has many of the same ingredients as ice cream, the difference between the two is that gelato is made with whole milk and cream and has less than 55% air, which results in a denser, more intense flavor. And after having Gelato in Italy and now in NYC at L'Arte del Gelato----I am all about Gelato, and now am weighing my options between buying a gelato machine or an ice-cream maker. Anyone with experience on this purchase---Please chime in!

Tomato, Basil, Ricotta Gelato / Avocado Gelato

Gelato is said to have been created in the 16th century when the creamy dessert appeared at the court of Caterina dei Medici. Over the next four centuries the art of making this creamy dessert was passed on from father to son. Eventually, as Italians emigrated throughout the world, a love for gelato was transported to many countries around the world.

Gianduja / Hazelnut Gelato

To make the PERFECT Gelato, it is worth spending a little time to get the theoretical and chemical combinations that are indispensable for perfecting this seduction summer treat. However, as with any element of creativity--it is best to experiment with your personal preferences to create your very own signature gelato dish.

Toasted Coconut Gelato / Chocolate Gelato

Here are a few selections of home-made Gelato from fellow blogger's and recipe sites that sound perfectly divine!

Chocolate Gelato - Epicurious.com

Gianduja or Hazelnut Gelato- TwoPeasandTheirPod.com

Toasted Coconut - Food52.com

And for the more adventurous....

Avocado Gelato - Epicurious.com

Tomato, Basil and Ricotta Gelato - Epicurious.com

Posted by terry dagrosa at 09:00AM on July 22 in sweet temptations / Permalink

Comments

Terry... Yeah got tons of advice on this area. Do not buy one if the ice cream makers where you have to pre-freeze the bowl, instead bite the bullet and buy a gelato machine from Zabars where they are cheapest. They should have a selection of 3-4 models that do not need any prep work. The whole bowl in the deep freezer thing is just so annoying. They are unreliable, take up precious space and if you ever wanna make more than one kind or prepare for more than 4 people you don't need to pull put a second bowl or wait another 48 hours. I would stay away from the DeLonghi model. If I remember correctly they have an Italian brand that makes gelato for up to 8 people that costs around 350 $. It sounds like a lot but with all the hassle using the bowl type, the unreliability and the fact that the less expensive ones seem to break easily, it's just not worth it... Plus gimme a holler got crazy recipes for you to try not to mention you can make granita too... Oh yeah!

sent from an iPhone4

Posted by mark at July 24, 2010 3:13 PM