First, could you explain the difference between ice cream and gelato? I know there is a difference but I'm unclear as to what it is.

Jim

Yes! Sherbet too!

Jim, here's an explanation.

Here is a link that might be useful: Ice cream and gelato

Okay, you knew this was coming... please post gelato recipes or link ! I'd dearly love a good, T&T gelato recipe, with all the helpful hints etc!

Thanks!
:O)
Sooz

I made Ina Garten's Deeply Chocolate Gelato and it's incredible. I did make some small changes, since I didn't have bittersweet chocolate; I used some dark chocolate I had instead. Again, I made some gooey brownies for the ''add-in'' since I didn't have Ina's choice, instead using the Katherine Hepburn Brownies from Dorie Greenspan's book, ''Baking, From My Home to Yours''. (The recipe can easily be found with Google.) I picked those brownies in particular because one reviewer said they were too gooey for their taste. (Not for me, and I thought they'd be perfect with the chocolate gelato and they WERE.) I added in one half of the baked brownie recipe, which was exactly right. The brownies weren't coming out of the pan easily (so gooey!), even with parchment on the bottom of the pan, so I ''lifted'' them out. They went onto a sheet pan and I froze the brownies in 1/2-inch pieces for 30 minutes before adding them in to the gelato, near the end of the freezing time.

I hope this is enough information to get you where you need to go. I can't recommend the recipe highly enough!

Here is a link that might be useful: Deeply Chocolate Gelato

claire, I saw Ina make that today, and thought that I'd have to try it soon. Thanks for the recommendation.

Annie

Thanks for the link, your input and the brownies suggestion! Looks divine!

:O)
Sooz

Pistachio gelato. Mmm. Now that's a recipe I've been trying to get my hands on.

You forgot to post the Katherine Hepburn gooey brownie recipe ;)

I am a Marzipan addict and I LOVE the following recipe for Almond Gelato:

Almond Gelato
Makes about 1 quart (can be doubled for half-gallon machines)

2 3/4 cups whole milk
1/4 cup heavy cream
One 7 ounce tube almond paste (found in the baking aisle--should be soft and moist)
2/3 cup sugar
5 large egg yolks, at room temperature
1/2 teaspoon almond extract (real extract, not imitation)
1/4 teaspoon salt

1. Heat the milk and cream in a medium saucepan set over medium heat until tiny bubbles fizz around the pan's inner rim. Adjust the heat so the mixture stays this hot but does not come to a boil.

2. Place the almond paste and sugar in a large food processor fitted with the chopping blade; process until the texture of find sand, about 1 minute. Stop the machine, add the yolks all at once, and process until light and thick, about 2 minutes. (note: if you don't process enough, the end result will taste grainy from the almond paste--still delicious, but a weird texture.)

3. With the machine running, dribble in about half of the hot milk mixture through the feed tube; process until smooth. Then whisk this mixture back into the pan with the remaining hot milk mixture. Instantly reduce the heat to very low--if you have electric burners, place the pan on a second burner just now set on low. Cook slowly, stirring all the while, until the mixture thickens to the consistency of wet but smooth pancake batter and can coat the back of a wooden spoon, a little less than 2 minutes. Strain through a fine mesh strainer into a clean bowl to get rid of any extraneous bits of scrambled egg (and almond paste debris that makes the finished product a bit gritty); stir in the almond extract and salt. Refrigerate until cold, for at least 4 hours, or overnight.

4. Just before making the gelato, place the almond custard in the freezer for about 10 minutes. (we're trying this on our second batch which is being made tonight and tomorrow--it took a long time for this gelato to set up the first time.)

5. Freeze the custard in your ice cream machine according to the manufacturer's directions. Serve at once--or transfer to a large container or several smaller containers, seal tightly and store in the freezer for up to one 1 month. (if this gelato lasts a month at your house, you're a better person than I. ) Soften at room temperature for up to 10 minutes before serving.

Thank you petra, for sharing your gelato recipe! I'll look forward to trying it soon, as I go down my list. It sounds delicious.

Okay now we need an egg white use thread. LOL all these egg yolks.

Both of those Gelatos sound amazing!!!

Claire, You are my hero. DH never understands my "3-a-day gelato habit" when we are in Italy. Tiramisu and Almond are my favorites.

Petra, Thanks so very much for the almond gelato recipe!!

Angel food cake, of course, to use up the whites!

Try adding a sprinkle of cinnamon to the cake and serve as "shortcake" for all the fresh berries ripening right now!

Deanna

Deanna, great idea. We tend to make a lot of egg white omlettes, but I'm liking the angel food cake idea.

Oh, and Cathy, I completely understand the two/three a day gelato habit. My habit has been two a day, but I could embrace three! I'm getting ready to make some peach gelato as it was requested. There is some Honey Peach Ice Cream in the freezer, and we're going to use it as a basis for an ice cream/gelato taste test. I'll let you know how it turns out.

...I think Petra is my new best friend! I decided to make her Almond Gelato instead of the peach that was requested here, and I'm pretty sure I'm glad I did. I can't wait to try it, but if the warm custard is any indication, I have a new favorite and have already added Almond Paste to my grocery list. I'm freezing it as soon as the custard is cold and will let you know how it turns out. (Great instructions, Petra; I have no doubt this is going to be grood.)

Claire, I can't take credit for the recipe and the instructions, I copied them from another site several years ago. But the gelato is absolutely delicious, I hope you like it as much as I do. :o)