Pictured above is Hazelnut Gelato – recipe here.
There will be a photo in the recipe exchange tonight of the chocolate gelato and I’ll copy it here…
It’s ice cream time and gelato is so easy in my ice cream maker. The first batch in the new house.
Dutch Chocolate Gelato
Begin with the Gelato base (below)
After you beat the eggs and sugar, sift in 2/3 cup dark chocolate cocoa. Combine well and then continue recipe as directed below.
Gelato di Crema (Gelato Plain Base)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolk
- 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.
Recipe makes 1 to 1-1/2 quarts
Josie, a commenter at Balloon Juice, put this recipe up in an open thread:
Graham Cracker Toffee
16 graham cracker sheets
1 cup brown sugar
1 cup butter
1 cup chopped pecans
6 oz. milk or semi sweet chocolate chips
Preheat oven to 350 degrees F.
Line cookie sheet with foil and spray with cooking spray.
Cover prepared cookie sheet with whole graham cracker sheets.
In saucepan, bring brown sugar and butter to a boil over medium heat. Boil for four minutes stirring constantly. Pour over graham crackers and bake for 8 minutes at 350 degrees F.
After baking, Immediately sprinkle chocolate chips over the top of graham cracker and let sit for about two minutes. Spread melted chocolate with a knife. Sprinkle nuts over the top.
I made the recipe in 2 quarter size sheet pans because they were new and I really wanted to use them for something, anything!We used Kroger’s house brand crackers and I’m thinking they were sized differently than the ones Josie wrote the recipe for, but cover the bottom with crackers and you’ll be on the right track. I used way more chocolate chips than the recipe called for, at least twice as many or more, and I’m thinking that it would be better to melt the chocolate separately and then pour it over the toffee after it comes out of the oven, but these came out OK. I did put the trays with the chips back into the hot oven to help the melting.
We had fun doing this one. We started out thinking Black Forest Cake when the pastry cream in one of the images Google served up caught our fancy. Youtube has plenty of how to videos for nearly anything you need to learn about – this one is pretty good. One of the comments on a BFC recipe mentioned raspberry filling instead of cherry and before long we were winging it. We used a box mix for the cake, substituting strong coffee for the cup of water in the instructions on the back of the box. A quick trip to the store for the raspberries and we were good to go.
We were cruising through the web the other day and ran across this recipe and we were all “Wow! That looks good! Let’s try it!” Needless to say, our results didn’t match that picture on the recipe page but I will wager it tastes just as good. Five bricks of cream cheese! Mrs J says we’ll never buy those plain bricks again, given that they sell pre-whipped cheese in those little plastic tubs. Our stand mixer got a fair workout and did fine with them.