ice cream and gelato


(Chocolate Gelato with Hazelnuts, Salted Caramel Ice Cream, Balsamic Strawberry Ice Cream, not shown: Amalfi Lemon Gelato)

As a lover of desserts and summer, I am so excited for the official start of ice cream season. Ever since receiving a Cuisinart Ice Cream Maker as a gift a few years ago (a must have in my kitchen now), I have been making ice cream Tessipes that combine all of my favorite flavors. Chocolate, peanut butter, oreo, strawberry, cookie dough, you name it. I took the basic recipes offered in the starter book and tried to tweak the ingredients to make them even more delicious. Nate and I would try out different combinations for friends and family to taste on weekend trips to the Cape or my camp in the Adirondacks as an after dinner treat. After multiple batches and dozens of flavors, I realized that I knew a lot more about eating ice cream than what exactly goes into making it!

So this past Saturday, Nate and I went to an Ice Cream and Gelato class (an anniversary gift from Nate) at Sur La Table, one of my new favorite stores for kitchen supplies, cute ideas and now cooking classes! What I thought I knew about ice cream before going into the class was thrown right out the window. Our instructor was fun, informative and made the 2 hour class fly by. I picked up some essential tips on how to use my ice cream maker properly and how to create even more delicious ice cream Tessipes. Below are the key differences between ice cream and gelato, photos from the ice cream making process and the final 4 ice cream flavors we made.

Ice Cream: Portions of ingredients matter, aeration/crystal building/churning process is important, less air means more flavor

Gelato: Less fat, higher sugar content, less cream and less egg yolks than ice cream

Cuisinart Ice Cream Maker: The beam on the churner is important because it creates air pockets, it is kind of like whipping the mixture to make it soft and fluffy

There are many other things that separate the two frozen desserts but those are the main differences. This post in an introduction to the ice cream making world and the 4 melt-in-your-mouth flavors we made in the class. There will be many ice cream Tessipes to come all summer!

Before you know it, we’ll be opening our own ice cream shop, you & i!











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