You don't need my review of Chocolate Gelato Hotel Cipriani, but I had to thank Traca & Meryl again>

A

ann

Well-known member
This is the BEST smooth chocolate gelato recipe. It took some patience, and I had a couple dirty pots, etc., but it was worth it. I used Droste cocoa and Ghiradelli 60% bittersweet. I was very proud that I achieved a great result. Unlike chocolate chip cookie recipes, I don't need to try another. This ones it.

One question. A reviewer posted at the Epicurious site that they were going to use this caramel technique for their next gelato. I'm no chef, so I wouldn't know how to utilize the technique. Any suggestions?

Sincerely,

Ann

 
That's exactly what I use - Droste and Ghirardelli 60 per cent. Glad it turned out well!

 
Ann, an ice cream spinner after my own heart! Glad you liked it. (Is that rec in T&T yet?)

That may have been my review on Epi about the caramel technique. Basically in this recipe you caramelize part of the sugar, then add the milk. Caramel in this case is just melted sugar, but the sugar becomes richer and deeper in flavor. Then it's incorporated in the milk as part of the base. I like the fact that the caramel provides sweetness and a richer, deeper flavor. The quantity of sugar doesn't change, but what you do to the sugar and the outcome *does* change. Does that make sense?

 
Traca, have you discovered any other ice cream recipes that you can use this caramel technique?

I agree, it was a wonderful way to get a smooth sweet caramel flavored gelato.
My kids wish the ice cream/gelato recipes made more, but I'm happy I'm able to try new recipes more often.

I ordered Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever" because the reviews said it included recipes for swirls and sauces.

Ann

 
No, I haven't tried this on other ice creams, but I'm sure it would be good. I've been

making so much ice cream that I'm willing to stray from fixed recipes and start playing with some of the techniques I've been learning. This is a good one.

How old are your kids? I bet they could make their own ice cream or sorbet.

I haven't seen Peggy Fallon's book. I have David Lebovitz's "Perfect Scoop" and Chez Panisse's "Desserts" book that has a bunch of ice cream reicpes. I've been really happy with both. (Dang that David...his book is responsible for my mini-ice cream obsession! I've made at least 1/3 of the recipes in his book...) I'll be excited to hear what you learn from Peggy's book. smileys/smile.gif

 
Ann, I tried caramelizing part of the sugar for a recipe spinning as we "speak,"

Interesting how caramelizing the sugar (3/4 cup in the recipe, I caramelized 1/2 a cup) seems to make the overall flavor profile taste sweeter...and richer. I think for the recipe I used, I could easily cut back the sugar a bit to compensate for this new technique. Or use a less-rich dairy.

On the ice cream I'm playing with now, I finally found malted milk powder so I'm making David Lebovitz's malted milk ice cream. In the end, I used the ingredients but completely made up another, which I like alot. I'll have to write that technique up when I get home, but I just tasted the final product and holy cow!!!!! The texture and the flavor are sublime! I'll take it into work and see what they have to say, but for me, I'm thinking this is pretty amazing.

Salted Caramel is all the rage here so I added a healthy dose of salt, so the end recipe is more like a salted caramel, malted. Wow. Wow. Wow.

 
You must log in or register to reply here.
Back
Top