"Gelato!"
May 6,
2010 - Volume 1, Issue 08
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| Get
Ready for Summer |
Every
season is a good season for ice cream and its frozen
cousins, but anticipating the entire summer ahead
creates added inspiration. We shift our kitchen around
for the seasons like some rearrange their clothes
closets. The slow cooker slips deeper into the cupboard,
and the blender and ice cream maker slide forward. This
spring we're experimenting with gelato - the intense,
Italian-inspired version of ice cream that raises frozen
pleasures to a new level. We like homemade gelato, ice
cream, and other freezes for all of the obvious, cold,
refreshing reasons, but also for its fresh ingredients,
no preservatives, no foreign substances, no guar gum,
carageenan, mono- and di-glycerides, etc., just great
personalized taste.
In this
issue, we'll explore summer's sweet frozen
options, and equip you with how to make and serve your
own favorites. We finish with a twist on three classics,
vanilla gelato, chocolate sorbet, and strawberry gelato.
Get
your spoons ready!
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Cooking Classes at Love to
Cook!
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We have a great
line-up of classes underway! It's a great way to spend an
evening or day! We look forward to having you in our
kitchen soon! Cooking classes make a great date night
too! Get all of the details on our
website's Cooking Class page
or Click the Class Titles
below.
Thursday,
May 6, 2010 - Cheesecakes: Simple & Elegant - 6:30 pm
- Learn the secrets behind this creamy classic dessert from
the masters. Resident Chef JaDene Denniston and Chef Anne
Parrish will reveal all the tricks of the trade you need to
know to make beautiful cheesecakes.
Saturday,
May 8, 2010 - Wood Fired Pizza - 11:00 am - Jack
Carlisle, owner of Jack's Wood Fired Pizza, will share some of
his favorite recipes to take your pizzas to the next
level. You don't want to miss out on this great
opportunity!
Tuesday,
May 11, 2010 - International Delights - 6:30 pm - Tiffany Jeppsen has mastered many
different types of international cuisine. Her authentic
recipes are delicious and easy.
 Thursday,
May 13, 2010 - Nutrimill II: Beyond the Basics - 6:30 pm -
Now that you know the basics of your Nutrimill Grain Mill,
what else can you do? We'll keep the Nutrimill
humming in this class while learning about varieties of grains
you can mill, highlighting the grains that are gluten-free and
even grind beans! Whole grain expert Joy Ercanbrack will share more
recipes and uses for whole grain flours. Learn new
recipes and use whole grains in ways you never knew were
possible!
Friday,
May 14, 2010 - Sun Oven Cooking Seminar - 6:30 pm - If
your curiosity has been peaked about the Sun Oven, you're not
alone. Come have all your questions about the sun oven
answered in this FREE cooking seminar! Whether you're
taking advantage of the economic benefits or working on
emergency preparedness, you can't afford to miss this FREE
class! Saturday,
May 15, 2010 - Play With Your Food: Foods & Snacks for
Kids - 11:00 am - Registered dietician and chef Michelle
Nowak knows all about getting kids involved in the
kitchen. With these recipes, your children will be
begging to join in the fun. Come learn how you and your
kids can make the most of the time in the kitchen
together. You'll be dying to get home and get in the
kitchen.
Tuesday,
May 18, 2010 - Back to the Grill - 6:30 pm - After
such a long winter, who isn't ready to get back to the
grill? Local caterer, Ryan Hill will share rubs,
marinades, and sauces that will make you the envy of all your
friends and family. Kick off the grilling season the
right way with these unbelievable recipes!
Wednesday, May 19, 2010 - Hands On Whole Wheat
Bread - 1:00 pm - Come learn from our in-store instructor
how to make delicious wheat bread using freshly ground wheat
flour. Instructor will also demonstrate how to make our
cinnamon/currant variation. Includes pan and one loaf of
bread to take home.
We have more wonderful classes planned for Spring! Learn
more on our
website's Cooking Class page. |
| Frozen
Cousins |
Many ice cream
terms get used interchangeably and differently depending where
you are in the world, but there are distinct differences among
frozen treats. We'll begin by answering some key basic
questions:
Two Styles of Ice Cream and
Gelato: There are two basic styles of ice cream
and gelato: custard-based or Philadelphia-style. Custard
styles have egg yolks in the base, Philadelphia-styles do not.
Mixtures with eggs must be cooked to a temperature of 185ºF
for food safety purposes, and then thoroughly chilled prior to
churning. Egg yolks serve to stabilize the milk and cream
mixture with their high protein content, and the natural
lecithin acts as a butterfat emulsifier. Philadelphia-style
gelati and ice creams skip the egg yolks and reach the
churning step faster with its own style of
richness.
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| Freezing
Treats |
Freezing your
choice of cold relief is easier than ever! Not long ago,
homemade ice cream involved tons of ice, rock salt, and a sore
arm from cranking the handle. No more! By far the easiest way
to make homemade frozen treats is with a double-insulated,
pre-frozen cylinder - a freezer bowl -- that fits into a
holder for churning and produces fresh, frozen goodness in
20-30 minutes.
 What is churning and why
must it be done?
Churning accomplishes three
things during the gelato and ice cream freezing
process:
(1) the chilled mixture becomes
frozen,
(2) air is incorporated into the mix, and
(3)
a smooth consistency of tiny ice crystals is formed.
By consistently moving the mixture around the
freezer bowl, these three essential things are accomplished
transforming sweet liquid into the best ever food invention.
Air is essential for texture and scoop-ability. Without air,
the mixture would be rock hard. The churning process forms
miniscule ice crystals that create a smooth texture and an
optimal mouth feel.
After
Churning
After the ice cream maker has done
its work, the once liquid mixture will be frozen and ready to
eat. However, if you prefer a harder ice cream, remove the
frozen treat from the freezer bowl, place in another
container, cover well, and place in your refrigerator's
freezer until ready to eat.
 How to
Choose the Right Freezer for You
There are many
styles of ice cream makers available. Your choice will be
based on preferences and desired ice cream habits. Think about
performance, size, and, most importantly, ease and
convenience!
Donvier's
Hand-Powered Ice Cream Maker - This simple unit
uses a pre-frozen freezer bowl and paddle connected to a
simple hand-powered crank.  During cranking, a slow, smooth
motion will freeze one quart of your favorite frozen recipe in
about 20-30 minutes.
Cuisinart's
Automatic ICE-20 Series 1.5 Qt. - This machine is
a great entry point for homemade ice cream, gelato and all
kinds of frozen treats. This ice cream maker also uses a
pre-frozen freezer bowl. When ready, the rotating
scraper/blade is powered by a motor that effortlessly moves
the mixture within the freezer bowl producing a smooth
consistency. The ice cream maker's top sports a wide pouring
spout that makes adding the mix and any mix-ins easy.
Cuisinart's Pure
IndulgenceTM 2 Qt.
- This machine offers a larger 2-quart capacity in a
brushed metal housing. Ice cream is ready in 20-30 minutes. A
pre-frozen insert is also used to bring icy coldness to the
process. A heavy duty motor smoothly churns the mixture making
for a smooth, even result.  The lid has a wide spout for
accommodating all mixes and mix-ins.
Cuisinart's Mix
It InTM Soft Serve Ice
Cream Maker - This product effectively places an ice
cream shoppe in your kitchen. Also using a pre-frozen freezer
bowl, the mix is churned with the help of a motor. The unit
has three mix-in compartments that hold and add your favorite
additions. A dispensing mechanism serves the plain or
embellished ice cream into cones or dishes.
SupremeTM Commercial Quality Ice Cream
Maker - This machine has a built-in compressor-freezer
that eliminates the need for a pre-frozen insert. Acting as a
mini-freezer, the machine cools and freezes batch after batch
of ice cream, gelato, or sorbet. The strong motor moves the
paddle within the freezing chamber. This unit doubles as a
great frozen drink
maker.
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| Smart Freezing
Tips |
Tip
#1: For best results, chill the liquid mixture well
prior to freezing. When chilled to refrigerator temperature,
39ºF, it will have less "distance" to go to a frozen state
beginning at around 32ºF and ending at a storing temperature
close to 0ºF.
Tip
#2: Match the recipe quantity with the size of your
freezer bowl. The mixture will expand in size as air is
incorporated and ice crystals are formed.
Generally, fill the freezer bowl only
two-thirds full.  This will allow for expansion space
and churning room.
Tip #3: Frozen foods can dull
taste buds. Make sure that any fruits used are very ripe and
flavorful. A liquid mixture may taste too strong, but will
freeze nicely with great flavor.
Tip #4: Allow the freezer
bowl to be thoroughly chilled prior to churning. A typical
1-1.5 qt. bowl will take between 6 - 22 hours to become
completely frozen depending on your freezer. Gently shake the
bowl to test its frozen-ness; if you hear liquid sloshing
about, more chilling time is required.
Tip #5: If your gelato or ice
cream uses alcoholic liqueurs, add at the very end of the
churning process. Alcohol lowers freezing temperatures and may
interfere with proper freezing if added earlier.
Tip #6: Buy an extra
freezer bowl. Having two freezer bowls is a dream come true!
Two batches can be made quickly in sequence, or different
flavors presented at the same time.
Tip #7: Store your frozen ice
cream in a separate container than the freezer bowl. The ice
cream will continue to freeze and become harder. Scooping
hardened ice cream may damage the freezer bowl. Also, ice
cream will taste fresher and not take on freezer odors if
stored in an airtight
container.
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Q
& A's
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 Q: My homemade ice cream becomes
very hard after a day or two in the freezer. What's
wrong?
A: Homemade ice cream
has less air incorporated into it than commercial versions;
this makes it harder when thoroughly frozen. Softer treats can
be had in several ways: (1) Add more sugar to the mixture;
this inhibits hard freezing, (2) Store at a warmer
temperature, (3) Allow the container to stand covered on the
counter for a few minutes before scooping, or (4) Microwave
the container on half power for 10 seconds.
 Q: What's the best way to scoop ice
cream?
A: Frozen treats
can require some arm muscle to get from container to dish!
Regular flatware spoons will easily bend under the frozen
pressure. A great scoop makes life easier! Choose from many
styles of scoops designed to collect and release any frozen
concoction. You'll find insulated scoops, scoops with a
releasing lever, and many other styles. Check the handle of
your scoop - is it comfortable? Long enough for applying some
leverage? We'll be glad to show you our favorites.
Q: My ice cream and even my
ice have an off flavor. What causes it and how can it be
prevented?
A: Despite the cold of a
freezer, condensation and oxidation can occur on the surfaces
of all frozen foods including plain ice. Both these processes
can result in tastes and odors resident in the freezer (and
the refrigerator that may share air with the freezer), landing
and crystallizing on the food's surface. Tightly wrap all
foods to minimize air exposure. For ice cream, a layer of
plastic wrap placed directly on its surface will help reduce
frozen condensation and subsequent freezer odors and tastes.
Q: The chunks of fruit
in my ice cream become like hard rocks when frozen and eaten.
How can I make them softer and make a better ice cream
texture?
A:
When adding fresh fruit to your frozen concoction, dice
or mince to a small size, then sprinkle the pieces with sugar
allowing them to stand for several minutes. The sugar will
draw out excess water allowing the fruit pieces to remain
softer once completely frozen. Add the macerated fruit to the
ice cream mixture only in the final minutes of
freezing.
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| Cookbook
Review |
Making
Artisan Gelato by Torrance Kopfer. Photography by
Madeline Polss. Published by Quarry Books, a member of
Quayside Publishing Group, Beverly, MA. Copyright
2009.
 Whether a novice, first time, ice cream
maker, or a practiced churner, this cookbook with its stunning
photography provides basic instruction and advanced
inspiration to take you to the next level. The first part of
the book is instructional. Chef Kopfer guides us through the
two basics types frozen bases - custard (egg) bases which must
be cooked and chilled and Philadelphia-style, non-cooked
bases. (This book gets extra bonus points for including
ingredient weights along with volume measurements). The focus
is on making great gelato, but sorbets and granitas are
equally worthy inclusions. Kopfer articulates the key points
that yield desired success at the end of the process. With
this expert guidance, recipes are offered that range from
basic to exotic with flavor and flair. We started by sampling
the basics -- vanilla, chocolate, and strawberry - with the
recipes below. Those now mastered, we have a few enticing
concoctions on our list of flavors to try next: Pistachio
Gelato, Blueberry Lavender Gelato, Candied Ginger Gelato, Pink
Grapefruit, and Tarragon Sorbet. Mmmm . . .
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| Gelato and
Sorbet Recipes |
Recipes
excerpted from Making
Artisan Gelato by Torrance Kopfer. Published by Quarry
Books, a member of Quayside Publishing Group, Beverly, MA.
Copyright 2009. Reprinted with permission of the publisher.
All rights reserved.
 Madagascar Bourbon Vanilla
Gelato
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Print
Vanilla is a perfect
place to start mastering home-crafted freezes. This recipe is
in the Philadelphia-style tradition of no eggs, no
custard-making step. Rather, the richness comes from a
slightly greater reliance on cream. The vanilla flavor in this
version comes from a fragrant vanilla bean pod steeped in
milk. The finished vanilla flavor was nicely balanced with the
sweetened cream.
 Chocolate Sorbet
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Like all sorbets, this deep
chocolate version is based on a simple sugar and water mix. A
double depth of chocolate is added with cocoa and melted dark
chocolate - it's like a primo fudgsicle. The mixture
freezes easily and forms a perfectly smooth texture. The
result is a satisfying experience that brings new meaning to
the oft-used chocolate phrase, "melts in your
mouth...."
 Strawberry Gelato
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Print
What better way to celebrate the
beginning of summer than with the very best frozen strawberry
concoction you can imagine. Building on the flavor-burst of
ripe, local berries, this classic pairing with cream generates
a seasonal favorite not too be missed. This recipe
demonstrates a cooked custard base - a good technique to
master and become comfortable with in the frozen treat
world.
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Enjoy a summer's
worth of homemade frozen
treats!
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Chris Beykirch and All the Staff at Love to Cook!
1211 N. Main Street Logan, UT
84341 435-752-9220/888-GADGET9 www.luvtocook.com | |
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