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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 01:59 PM
Original message
Gelato time!
Yesterday we celebrated the birthdays of H2S/r2 and his SO. They're only a few days apart.

Instead of cake, I made gelato.

2 whole eggs
3 cups of whole milk
1/2 cup sugar
1 tsp of 'nilla extract
2 cups chopped fresh peaches (start with peeled fruit)
1/2 cup pureed peaches

Heat the milk on medium until it gets hot but don't allow it to boil. When it starts to form bubbles at the sides of the pan, its enough.

Remove the milk from the fire and allow to cool a few minutes. Put the eggs in a stand mixer and beat them. Add the sugar and 'nilla and incorporate with the eggs. Add the hot milk VERY slowly and in VERY small (tablespoonish) quantities until you've tempered the eggs (heated up without cooking the eggs). Add the rest of the milk and continue to mix until all is nice and smooth. Return the mix to the pan in which the milk was heated and allow to heat, stirring every 30 seconds or so. Heat for about 5 or 6 minutes, but don't let it boil. You want to 'cook' the custard very gently, but not to let it boil and curdle. It should thicken slightly.

Remove from the fire and add the chopped and pureed peaches. Mix and set in a refrigerator for **at least** three hours to get it very cold throughout. When fully chilled, process in your ice cream maker. Freeze for a few more hours.

Allow to soften if frozen hard. Serve and accept compliments. Graciously, of course. :)

Gelato looks like ice cream, but is actually a good bit different. It is less sweet and virtually unaerated. It has way less fat and calories. Because it isn't aerated, the flavor is deeper and more 'dense' (hard to describe).

Some non-fruit and fruit-zest-based gelato uses some heavy cream to make up for the milk's lack of body. Fruit based gelato relies on the fruit viscosity for body. Chocolate, vanilla, and citrus gelato, as examples, would have the heavy cream. A cup of heavy cream is generally used to replace the 2-1/2 (total) cups of fruit that this recipe uses.

Any fresh fruit can be used. Watermelon's a bit of an exception. Use a 1/2 cup of heavy cream and no pureed fruit.

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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 07:14 PM
Response to Original message
1. you can bring some over Stinky
home remodeling is HARD WERK!!

:hide:
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murphymom Donating Member (443 posts) Send PM | Profile | Ignore Mon Aug-21-06 07:20 PM
Response to Original message
2. Question about the sugar
This looks delicious. Does the sugar have any structural/mechanical effect on the recipe besides sweetening - could one substitute splenda? The reason I ask is I'm a type 1 diabetic and DH is a type 2, so I don't usually serve desserts other than plain fresh fruit, but I'd love to make my husband a little treat now and then that wouldn't be a total carbo bomb. He loves ice cream and we occasionally get the sugar free stuff.
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:26 PM
Response to Reply #2
3. That's a good question ......
.... I'm not certain of the answer.

Lemme do some free thinking here ...... we make custards for savory dishes. No sugar and we still get a nice firm custard. This custard would probably turn out the same with no sugar. Splenda can be used in baking, so why not in custards?

I'd give it a try! The cost to make a batch is pretty minimal, really. Chalk up the cost for any spoiled batch to "education'.

What can go wrong? You make an egg creme instead of gelato! :)
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Duer 157099 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:57 PM
Response to Original message
4. the function of the sugar
has more to do with freezing and texture than flavor I think. I have no idea how sugar substitutes work in that regard.

If the sugar content of the fruit is high enough, there shouldn't be a problem leaving it out altogether -- although the texture might be different from what you expect.

That's also just my off-the-cuff thoughts about it
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TygrBright Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 05:41 PM
Response to Original message
5. Gelato has it over ice cream like a tent, definitely!
Not cloying, not coat-the-roof-of-your-mouth gooey, just smooth, cool, yummy flavor with a bit of zip to it (if you get the right variety.)

We have a gelato shop here that does the real thing. And we happily pay premium prices for it.

If you are not making gelato yourself, go to a place that makes it FRESH and serves it as soon as it is ready. The difference is astounding. The shop here in Santa Fe supplies an excellent Italian restaurant that is right across the street. One time we had company with us and we went there and decided that, rather than get off our butts and walk across the parking lot to the Gelato Benissimo shop, we'd have the Gelato Benissimo that was on the restaurant menu for dessert. It was good, excellent even, but not as good as the 'real thing.'

I asked the shop people about that and they said that although they supplied fresh to the restaurant, the restaurant often ended up holding the gelato in their freezer all day or overnight. Apparently even that much is enough to start the production of ice crystals in the gelato and degrade the quality of taste and texture. We sure noticed.

Thrilled to have a recipe, H2S! Not that we're ever likely to make it, but... you never know!

appreciatively,
Bright
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 09:20 PM
Response to Reply #5
6. "And we happily pay premium prices for it."
That's always amazed me. It is pretty much universally true that to buy gelato is more costly than ice cream. The funny thing is, the ingredients in gelato are considerably cheaper than for a comparable quality ice cream. I guess its the labor to make it in small batches.

You're right about the impact of holding fresh gelato. We didn't finish the batch I made the other day, and even by the next morning, what had been in the freezer, although very good, had started to form ice crystals already.
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