All posts tagged: gelato

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Basil ice cream tarts

Making ice cream and pies are 2 of my favorite things. I wanted to create a fresh, summer tart but without fruits or berries. So I decided to pour in a pastry or cookies shell my favourite ice cream. Thanks to friends who have given us some fresh basil, I prepared the ice cream I did last summer. Here is the result. Here the link for basil ice cream recipe. To get 29 ounces ice cream as you need in this post, please double the ingredients in the recipe.

Peach ice cream with Amaretti

Leonforte is famous for peaches, called “Settembrine” because they get ripened between September and October, when national production is over since a long time. Finding these beautiful produces on the market stalls, I could not resist: they remind me summer colors and flavors. In Milan, the days are still warm and, often, a refreshing ice cream is a treat. To add a fall note to a typical summer fruit, I chose Amaretti (Italian sweet almond-flavoured biscuits). A good mix between summer and fall………….do you like it?  

Kiwi ice cream with saffron and pine nuts

Ice cream is a treat, a fatal attraction to which it is difficult to escape. The new taste trends prepare ice creams or sorbets with unusual ingredients, getting excellent results. Saffron is characterized by a deep flavor and a delicate taste, perfectly combined with yellow kiwi sourness. So, here a suggestion for a creamy and sweet ice cream, satisfying the most curious and particular people. Kiwi ice cream with saffron and pine nuts (serves 2) 5 gold kiwi ½ cup (100 gr.) granulated sugar ½ cup (100 gr.) water 1 cup (200 ml.) heavy cream 3 egg yolks 1 package saffron 2 tablespoons (30 gr.) pine nuts For french meringues 2 egg whites (2 ounces – 60 gr.) at room temperature 1 cup (120 gr.) powdered sugar 1 pinch of salt some drops lemon juice, strained Prepare the meringues. Heat oven to 176°F – 210°F (80°-100°). In a high edges bowl, pour the white eggs, a pinch of salt and half of powdered sugar. Whip egg whites until stiff, then, with a wooden spoon, gradually, …

Iced Cantaloup soufflé

I love soufflé, especially the chocolate one, but considering the season, we have thought to prepare a summer fruit taste. Easy to prepare, it is an alternative to the usual ice cream, iced soufflé is the dessert to taste the delicate flavor of the fruit during the hot summer evenings. Iced Cantaloup soufflé (serves 5 – Crème caramel moulds: Width 2.55 inches (6.5 cm.) – Height 2.16 inches ( 5.5 cm.) ½ Cantaloup melon (4 slices) ¾ cup (150 gr.) granulated sugar 2 egg whites 1 cup (200 ml.) heavy cream 3 tablespoons lemon juice Prepare the molds. Cut 5 strips of baking paper about 3.9 inches (10 cm.) in height, fold the stripes in half widthwise. Wrap 5 crème caramel molds with each strip to tower the edges about 0.6 inches (1.5 cm.) – 0.78 inches (2 cm.) and tie with kitchen string avoiding to open for the preparation?weight.?Cut the Cantaloup, remove seeds and obtein 4 slices from one half. Remove the peel, cut the pulp into pieces, add generous ½ cup (100 gr.) …

Blackberries yogurt ice cream

Finally after pressing requests, Aria has prepared the ice cream. Not too fat, because of fruit…… a soft flavour which takes you to the real taste, the one prepared by master ice cream men, where their ability, special and secret recipe and ingredients made the difference…… as in this occasion. Blackberries yogurt ice cream (serves 4 – Molds: Width 2.16 inches (5.5 cm.) – Height 3.14 inches (8 cm.) 2.64 ounces (75 gr.) blackberries ¾ generous cup (200 gr.) plain Greek yogurt ½ cup (100 ml.) heavy cream 1 tablespoon honey Wash quickly blackberries and dry them with a paper towel. With a fork, mash some of them and cut the remaining ones in half and set aside. In a large bowl, mix together the yogurt and honey until well combined. Place heavy cream in freezer for some minutes, then whip with electric whisks. Gently add whipped cream and blackberries to yogurt mixture. Pour it in 4 popsicles moulds, tapping down a few times to allow yogurt mixture to fully settle into mould. Deep inside …