Recipes Completed: 2
Recipe #2: Bitter Caramel Gelato
The two major differences between gelato and ice cream is that gelato is denser and has lower fat, Yeah! Having a lower fat content increases the intensity of flavor. Typically, making gelato involves a double boiler and eggs, both of which I am not fond of. I was intrigued by this recipe because it included neither of the aforementioned. After further investigation I learned that the traditional gelato is not made with eggs, even though I dare you to search the internet for a recipe that doesn’t include them.
The process of making this gelato was fairly simple; create a caramel in a pan, cool, add other ingredients, put in an ice cream maker for 30 minutes. TaDa! Gelato! And it was so frigin’ good, I couldn’t believe I actually made it. I served it on top of a Pumpkin Bread Pudding and served it at our restaurant, Sugo Trattoria, for special. It got rave reviews! The only drawback is that it doesn’t keep as long as ice cream. After a couple of days in the freezer it starts to form ice crystals. I guess you’ll just have to eat it all in one sitting…no problem!
Ms. Listologist Grade: A+
TIPS ON HOW TO MAKE GELATO
1. Pre-freeze your ice cream makers container
2. Make sure all your ingredients are cold before putting them into the ice cream maker
3. Read all the instructions before starting, this way you will be able to access how long the entire recipe will take. Some recipes are overnighters!
4. Freeze the container you plan to transfer the finished product into.
The word gelato translates to mean “frozen” or “to freeze”.