Gelato Fiasco by Cynthia Finnemore Simonds & Bruno Tropeano & Cynthia Finnemore Simonds

Author:Cynthia Finnemore Simonds & Bruno Tropeano & Cynthia Finnemore Simonds
Language: eng
Format: epub
ISBN: 9781608939978
Publisher: Down East Books
Published: 2018-06-17T16:00:00+00:00

{ESPRESSO CHIP}

This flavor combines smooth, strong Sumatran coffee beans with spangled dark chocolate slivers. It’s a coffee lover’s delight. It’s the most memorable coffee-and-chocolate dessert you’ll ever try. Guaranteed.

INGREDIENTS:

4 cups (32 oz. or 907g) Classic White Gelato Base

1 cup (3 oz. or 85g) ground coffee (we love Sumatra roast from Wicked Joe organic Coffee Co. in Maine, but choose your favorite beans)

½ cup (3 oz. or 85g) semi sweet chocolate chips

⅓ cup (1 oz. or 28g) bittersweet chocolate chips

Stir the coffee into the warm gelato base. Place in a covered container. Allow it to steep as it cools in the refrigerator for two hours. Strain the mixture through a fine mesh sieve and return it to the refrigerator. Discard the solids/coffee grounds. Continue to chill until cold, another 2 hours or overnight.

Once the base has chilled, churn it in your home ice cream maker.

While the gelato is churning, in a double boiler set over simmering water, melt the semi-sweet and bitter-sweet chocolate bits together. Allow chocolate to cool to room temperature, while it still remains fluid. If you prefer using only semi sweet or bittersweet, feel free to use 4 ounces of either.

When the gelato is has finished churning, Drizzle the cooled, fluid, melted chocolate over the frozen gelato and as it firms, using two spoons, break the pieces of chocolate up into small chunks. Stir the chocolate chunks into the finished gelato.

Yield: 36 oz. (about 3 pints)

{FALL IN BOURBON COUNTRY}

This pumpkin gelato is elevated by a shot of Wild Turkey bourbon, a twist of cinnamon-glazed pecans or nut brittle, and a swirl of buttery caramel.

INGREDIENTS:

3 cups (24 oz. or 680g) Classic White Gelato Base

1 cup (8 oz. or 227g) canned pumpkin, preferably One Pie

⅛ cup (2 oz. or 57g) molasses

¼ cup (2 oz. or 57g) Wild Turkey bourbon

1 teaspoon (2g) ground ginger

1½ teaspoons (3g) ground cinnamon

1 teaspoon (2g) ground nutmeg

¼ teaspoons (⅔g) ground cloves

¼ teaspoons (⅔g) ground allspice

¾ cup (4 oz. or 113g) chopped Maple Cinnamon Pecans or Nut Brittle

¼ cup (2 oz. or 57g) Smooth Caramel Sauce

In a large bowl whisk together the Classic White Gelato Base, pumpkin, bourbon, and molasses until mixture is smooth and uniform in color. Add the ginger, cinnamon, nutmeg, cloves and allspice and whisk until thoroughly incorporated. Place in a covered container and refrigerate until cold, 4 hours or overnight. Place the chopped maple cinnamon pecans or nut brittle in a covered container in the freezer. Chill a 2-quart metal bowl in the freezer.

Once the base has chilled, churn it in your home ice cream maker. When the gelato is done freezing scoop gelato into a cold bowl. Add the cold chopped pecans or nut brittle and caramel sauce and fold together so the pieces are evenly distributed. The caramel sauce will be a little difficult to pour out of the fridge but it should not be hot. Once combined cover the bowl and put in back into the freezer.

Yield: 50 oz. (about 3+ pints)

{FRAGRANT SALTY NUTS}

Paying homage to the timeless Saturday Night

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