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| 5 Gelato's in Sorrento - Discovery of best combination ever: Chocolate Rum and Tiramisu. |
Sadistically, I purchased an Ice Cream maker. Mine actually touts itself as a 'frozen yogurt' maker as well, but lets all be honest, why make frozen yogurt when you can make Gelato! Lovely, luscious, luxurious, positively perfect gelato. It was nothing but agony while in Italy to walk past gelateria after gelateria. The oozy, chewy, mouthwateringly spectacular flavors beckoned every second of the day when the temperatures would rise above the 40's. A personal favorite was the Chocolate Rum Gelato. The kind of ice cream you need to be alone with.
So, while I have been desperately trying to loose the weight that I have gained from travels abroad, cold weather woes here on the east coast and lack of exercise due to exhaustive 60+ hour week work efforts, I bought an ice cream maker? Counterintuitive much. Yes, yes I am.
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| My Caramel Gelato at FCI. |
Experiments have included herb infusions, thick rich caramels, blue agave, unique spices, soy milk, house made blueberry syrups as well as different kinds of milks, creams and eggs (all organic), and just today we took goats milk for a test run.
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| Josh and the Deep Dark Chocolate Gelato. |
A short back story of my road to todays creation: Last Monday was Black Monday, also know as Greeting Card Day, also known as Valentine's Day. Too my utter surprise and delight, I received a dozen beautiful red roses from a good friend of mine and the smell has been wafting around the apartment this entire week. Stricken with a toothache I haven't been in the cold-food-mood so, when I finally got a prescription for some antibiotics, and started to feel a bit better, I got to thinking about Goats Milk Gelato. I thought, what would be a good combo, could it just stand on its own, also in general what the difference in texture would be, etc. etc. So I had been marinating the idea for a bit of time. I did some research, Goat's Milk, tangier than Cow's milk is higher in fat, and higher in saturated fat. It contains more probiotics than cow's milk, and also has a more complete protein profile, also it contains more calcium per glass than cow's milk. So, knowing these things, I expect it to act basically the same way.
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| Roses in a makeshift wine bottle vase |
This weekend, while strolling the aisles of Whole Foods on Houston, I scanned the spices, produce and diary sections for inspiration. Did you know that they do not carry lavender?! First plan, foiled. Second plan, was do maybe steep some star anise, but I feared it would over whelm the flavor. Third I was going to do a rich nutmeg gelato, but, my friend whom was enduring my indecision suggested Rose Water. Bowing to his genius, I accepted the concept, and searched out the essence. (Of course upon finding it I also bought a rose candle and rose balm, because 'impulse buy' is my new middle name.)
Today, I got to work. While smelling, tasting and retesting for accuracy of flavor, it hit me. Astha. Ashta is a curdled cream from the middle east, specifically Lebanon, and at the restaurant I spent the majority of my early 20's working at served the most lovely Ashta Ice Cream! Some found it an acquired taste, I thought it was complex and wonderful. It is quite amazing how smells, taste and flavor really help a person recall memories so vividly.
In any case, in light and leu of this past Valentines Day, I have embraced with open arms the essence of Rose. I think I'd like my scoop with a crisp shortbread cookie or slowly melting on top of a warm piece of bing cherry pie. Either way, it is simply luxe.
Goat Milk Rose Water Gelato
Yields : 1 1/2 quarts
500 ml (2 cups) Whole Milk Organic Goat's Milk
500 ml (2 cups) Organic Half and Half
120 ml (1/2 cup) Rose Water
Pinch Sea Salt
6 Large Organic Egg Yolks
200 g (1 cups) Organic Evaporated Cane Juice (Sugar)
*Have Ready before starting this process: A large bowl with ice and water (ice water bath), and bowl on top of that, and a fine mesh strainer over the empty bowl in which to strain the gelato base into.
1. In a Large sauce pan, over low heat, combine goats milk, half and half, rose water and salt together, do not let boil. Just bring to a near scald.
2. Meanwhile, separate eggs, reserve whites for other use. (I like to make egg white omelets with them, but they keep covered and refrigerated for at least a week)
3. Whisk the yolks together, slowly add the sugar to the yolks. If you add it took quickly, you might 'burn' the yolks, so add it slowly and whisk until light yellow and thick.
4. When milk and cream mixture is hot, slowly add 1/2 cup to the egg yolk and sugar mixture, whisking constantly. This method is called tempering, as to not cook the yolks, but get them used to the temperature they are going to be introduced to.
5. Add this mixture to saucepan all at once, whisking constantly again. Bring entire mixture to 177-179 degrees Fahrenheit (80-81 degrees Celsius), which is essentially a Creme Anglaise. This mixture will look thicker, not curdled, and will coat the back of a wooden spoon. If you run your finger down the spoon, the line from your finger should remain.
6. Once the mixture is ready, stain it into the prepared bowl on the ice bath.
7. Chill this mixture until cold to the touch.
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| Thick, creamy, rich, luscious and slightly tangy gelato churning. |
The consistency should be very thick.
9. Put into containers, and freeze, at least 1 hour, or until you are ready to enjoy it!
