Bear Essentials: Ice Cream ( + Raspberry Gelato )

Remember how I told you yesterday that I like loud flavors?

And you know how ice cream has a tendency to...soften the flavor of whatever's in it?  Sort of...dairify it?

Gelato is the magical answer to that problem.

When my history professor was trying to convince me to study Renaissance History in Italy, 

[ note: didn't take a lot of convincing ]

he mentioned Michelangelo's David.  And the Tiber.  And the Pope.  But mostly he mentioned gelato.  

At the time, I thought he was just being flippant.  But when he led us on pilgrimage nightly to the gelateria, I realized that he was in deadly earnest.  I also began to see his point.

Gelato is ice cream's Italian cousin.  And like so many other Italian things, it's rich, and luxurious, and tries to tempt you into leaving your husband  [ I'll never forget you, Gianni! ]

Although American versions tend to vary because their composition isn't regulated by law, gelato tends to have more sugar and less air in it that traditional ice creams.  That means it's a little softer and a little creamier, and flavors tend to be amplified beyond what you would usually find in an ice cream.

This raspberry gelato is as creamy as superpremium ice cream, with a vivid raspberry flavor.  It's a great introduction to my favorite Italian discovery.

Well, maybe not my very favorite.  I met Mr. Bear on that trip.

We'll call it a toss-up.

Raspberry Gelato
from  Making Artisan Gelato
by Torrance Kopfer

Whole Milk  [ 1 3/4 cups ]
Heavy Cream  [ 1 1/4 cups ]
Raspberry Jam  [ 2 tablespoons ]
Sugar  [ 1 cup plus 2 tablespoons ]
Egg Yolks  [ 4 ]
Lemon Juice  [ 2 teaspoons ]
Raspberry Puree  [ strained, 1 cup, from approximately 3 cups fresh or frozen berries ]

1.   In a heavy pot, mix Milk, 1/4 cup of the Heavy Cream, Jam, and 3/4 cup plus 2 tablespoons of the
        Sugar.
2.   Turn on heat to Medium, clip a thermometer to the pot, and stir periodically until Mixture reaches 170
         degrees F.
3.   Remove from heat.
4.   In a bowl, whisk together Egg Yolks and remaining 1/4 cup of the Sugar until foamy and slightly
         thickened.
5.   Whisking constantly, slowly add about half of the hot Milk Mixture to Egg Mixture.
6.   Whisking constantly, slowly add Mixture in bowl back to Mixture in pot.
7.    Return pot to stove.
8.   Stirring constantly, cook over Medium heat until Mixture reaches 185 degrees F.
9.   Remove from heat.
10.   Add in remaining 1 cup of Heavy Cream.
11.   In a bowl, whisk together Lemon Juice and Raspberry Puree.
12.   Pour Milk Mixture through a sieve into a clean bowl.
13.   Whisking constantly, slowly add Raspberry Mixture to Milk Mixture.
14.   Chill in refrigerator for 1-2 hours.
15.   Cover surface of Mixture with plastic wrap and chill another 6 hours or overnight.

16.   Freeze in an ice cream maker according to manufacturer's directions.
17.   Scrape Gelato into a bowl and press waxed paper or plastic wrap onto surface of Gelato.  Freeze until
           fully hardened, at least 2 hours.


Makes about 1 quart.

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Peach-Bourbon BBQ Shrimp