Even though we like frozen desserts all year ’round, they’re especially refreshing when it’s hot out. And being that Summer is right around the corner, I’m sure you’d all agree that it’s the perfect time to make gelato!
From what we can tell, Ina Garten really likes chocolate. Everything chocolate that she makes is really chocolatey. So it isn’t a surprise that her Deeply Chocolate Gelato is rich, creamy and, just like the title says, deeply chocolatey. If you really like chocolate and gelato, make this.
And if you like chocolate, you should make her Outrageous Brownies, which we’ve made a pareve version of a bunch of times (but they were pre-blog, so unfortunately we didn’t take photos… next time!)
Where were we? Oh, yes. Chocolate gelato. You should probably serve it with something not as chocolatey, like a fruity syrup or whipped cream.
You didn’t think I was going to throw away all those biscotti crumbs, did you?
I know cookies and cream ice cream is typically made with oreo-like cookies, but this cookies and cream is much better than any you’ll find in a store. With creamy gelato and crunchy biscotti, you can’t get any better.
Gelato is Italian ice cream and is pretty similar to the ice cream we eat around here. It is typically slow churned and therefore less airy than ice cream and has less fat (cream) compared to the amount of milk. It’s really very good. This recipe yields a very rich egg-y custard. If you’re not into that, choose another vanilla ice cream recipe. I happen to think this is awesome. Continue reading
We love making ice cream, and have been making it for years (though you can’t really tell from this blog!) It’s pretty easy, and the results are delicious! Much better than anything you can get at the supermarket. You can also experiment with all kinds of flavors, which is how I got to pumpkin. Though pumpkin season is over, the idea of pumpkin ice cream really got to me, and when I realized I still had a can of pumpkin in my pantry, I decided that this would be the perfect flavor to share with you.
It was Friday afternoon, we were having company for shabbat dinner, and we still had some leftover raspberries. Naturally, we broke out the ice cream maker in order to prepare a delicious pareve dessert; sorbet! We keep the bowl frozen for such emergencies.
Unfortunately, we didn’t take any pictures of this. But it was pretty.