Just in Time for the Holidays: Gelatos!

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Gelato: Dreamy, whipcreamy, ready to melt, spreadable, edible goodness! I remember the first time I went to a gelato shop in my home town of Boca Raton. The Italian ice cream, lighter and smoother in appearance than American ice cream, was gorgeous. Like whipped cream. It came in all kinds of exotic flavors I wasn’t familiar with, such as Stracciatella, which most closely resembles the American chocolate chip ice cream. I knew it was supposed to be healthier and lighter than ice cream, but I didn’t know until many years later that this was because there is more milk used in gelato than cream. So as much as I love ice cream, there’s an extra special place in my heart for gelato, a rare and fancy treat that I wasn’t exposed to until my late teens.

On to today: I’m on an ice cream making kick. I had a lot of milk in the fridge and not a lot of cream, so I decided to make gelato instead of ice cream- a chocolate gelato for the Secret Santa present exchange at work and a basic vanilla gelato because vanilla is delicious. Then, on a whim, I added some cinnamon and vanilla syrup to the vanilla gelato mix and, whataya know?! Tastes just like a snickerdoodle!

Tastes Just Like a Snickerdoodle Gelato

3 egg yolks

¾ c sugar

3 cups whole milk

2 tablespoons vanilla extract

1 tablespoon Starbucks brand vanilla syrup

2 tablespoons cinnamon

  1. In a large bowl, beat the yolks, sugar, extract, syrup, and cinnamon together by hand till fully mixed together.
  2. Cook the milk on medium high heat till simmering.
  3. Stir the milk a half cup at a time into the raw ingredients until fully incorporated. You want your eggs to remain smooth, so whisk very rapidly.
  4. Pour your mix back into the pot you used to simmer the milk and heat on medium while beating till frothy.
  5. Cool in freezer for at least 30 minutes.
  6. Follow your ice cream maker’s instructions and enjoy!

 

Dark Double Chocolate and Cognac Gelato

3 egg yolks

¾ c sugar

3 cups whole milk

2 tablespoons vanilla extract

¼ cup of Hennessey Cognac

6 ounces of Ghirardelli 60% cacao bittersweet chocolate chips

¼ cup baking cocoa powder, sifted

Looks like fudge before you put it in the ice cream machine. Yum yum yum!

1. In a large bowl, beat the yolks, sugar, and vanilla extract together by hand till fully mixed    together.

2.Cook the milk on medium high heat till simmering.

  1. Mix the milk a half cup at a time into the large bowl of ingredients, until fully incorporated.  You want your eggs to remain smooth, so whisk very rapidly.
  2. Pour your mix back into the pot you used to simmer the milk and heat on medium.
  3. Add the Cognac.
  4. Stir until the pot’s contents are thick and smooth.
  5. Place the chocolate and cocoa into a bowl and pour the hot liquid ingredients over it, once again mixing the ingredients until they are smooth.
  6. Cool in freezer for at least 30 minutes.
  7. Follow your ice cream makers instructions and enjoy!

Jessica Tozzo

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