finally i remembered to get whole milk!
so,
6 cups of that
2 cups of ghiradelli cocoa
2 tablespoons of corn starch
1 cup of sugar
1 cup chocolate pieces
by the same process as the last one. Just trying to fine tune the ingredients.
6 kiwis
1 banana
1 cup whole milk
1 cup whipping cream
2-1/2 cups 2% milk
1/2 cup sugar
blend the fruit and a little milk, then added the cup whole milk to make a base.
heat the rest of the milk and cream and sugar, to melt sugar.
allow to cool, add to base, let sit for a while.
run through machine, later
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this turned out pretty good. Medium good, say. It had a little crystallization, which I’m not sure if its’ because of lack of sugar or because of the actual fruit in the mix or what. No corn starch? Could 1/2 tsp have made a difference there? Speaking of fruit in the mix, the banana in there was questionable, texture-wise minimally, but mostly it turned the whole mix brown. I’m wondering what the pros do, whether it’s a banana flavoring or some kind of preservative to keep the actual banana from browning. I’d think it can’t be citrus because it was dairy.
1 cup whole whipping cream
(so some might say it’s not gelato, but it def has the gelato texture imho)
3 cups 2% milk
2/3 cup turbinado sugar
1 cup cocoa powder
2 tbsp organic corn starch
made it based on this one:
http://bakingbites.com/2006/07/cooking-school-chocolate-gelato/
I meant to grab whole milk and use all whole milk but i grabbed 2% and fat-free instead so I used the 2% and the whipping cream I had bought for general purposes. I happened upon it, but I think this is a pretty good mix of the milks. So, I put this one through the machine tonight and, finally, this one came together great;) I didn’t even have the heart to write about the last one. Not only was the lime/coconut one a bust (I think not enough sugar in it, it froze up in the machine) but there was also yet another failed attempt at strawberry gelato, which again, I cooked for some stupid reason and so ended up with cheese of some sort again. I WILL make strawberry gelato, just not cooked i guess.
I love the creaminess of this round of the gelato. I prefer this one without the eggs.
3 cans (1-1/2 cup/can) lite coconut milk
1 can regular coconut milk
2 bunches of basil
10-ish limes
1 tablespoon agave
peeled the limes and then put them and the basil through the juicer, twice, to get more of the basil. Combine that juice with everything else, let it sit for a while and then put it through the ice cream maker.
4 cups strawberries
1 cup water
2 tablespoons aged balsamic vinegar
blend, and it’s in the fridge for overnight
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a bit meh. Not bad really i guess, but a bit icey and you really couldn’t taste the balsamic much at all
1/3 cup cream
3 cups 1/2 & 1/2
1/2 cup sugar
1/4 cup grand marnier
1 tahitian vanilla bean
preparation, and recipe too based on this one: http://www.foodnetwork.com/recipes/alton-brown/serious-vanilla-ice-cream-recipe/index.html. I haven’t frozen it yet but the mixture is pretty tasty.
Aw yeah it was good! Sugar, if that’s really what’s going on, made the texture really good this time. I suppose a few ice crystals. Grand Marnier was GREAT! There should be more grand Marnier ice cream.
1-1/3 cups heavy cream
1-1/2 cups whole milk
1-1/4 cup espresso — pr’s finest
2 tsp vanilla extract
1/4 cup sugar
loosely based on this recipe here: http://www.food.com/recipe/coffee-ice-cream-113720. I whipped the mixture for about a minute before putting it in the maker. The final product has some ice crystals in it, but it’s really good. I might try a tsp of guar gum next time or a tiny bit more sugar or agave to try to improve the texture.
3 oz columbian chocolate
1/2 cup sugar
3/4 cup cocoa powder—dagoba
2-1/2 cups whole milk
4 egg yolks
just wanted to put this recipe somewhere so I can throw away the simpletext on my desktop. I’ll backpost the sweet coconut basil lime sorbet soon, that was pretty great. And there was a vanilla, pretty standard. Otherwise we’re up to date since I bought the thing.
So the gelato was my attempt to parse this recipe: http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-101903 and this one: http://giulianohazan.com/blog/decadent-dark-chocolate-gelato/ I followed the latter preparation directions.
Next up I plan to do this one: http://www.saveur.com/article/Recipes/Chocolate-Gelato- for a starting point on eggless gelato. The eggs are good but almost too much. We’ll see.