“You scream, I scream, we all scream for ICE-CREAM”- or as Italian’s say GELATO (plural=gelati). Gelati dates back to ancient Roman times and it seems that no matter where you travel in Italy- come rain or shine, Italian’s still LOVE indulging in this ancient deliciousness! It is quite comical to see Italian’s walking around the streets when it is snowing delighting in this frozen godliness..brghhhhhh!!! If you love ice-cream, Italy is the place for you, as you are never too far from a “gelateria” (ice-cream store), normally run by a family that take great pride in the art of making gelati. Never be too shy to ask for a try before you buy “posso provare il gelato alla fragola”? (may I try the strawberry ice-cream?), as the artisan is usually happy to oblige. The supermarket variety version of ice-cream we get in Australia is completely different as air is added during the churning process. Italian gelati has less air added resulting in a much more dense texture resulting in a richer flavour. I will add a few different recipes for gelati as I am visiting Australia where it is currently 40 degrees, inspiring a nice cool treat! It was a pure delight making this recipe as I originally picked the strawberries, than had the relaxing experience of making it and the heavenly experience of eating it and sharing it with my friends!
What you need:
150ml full fat milk
one lemon, rind only
one vanilla bean pod (cut in half, length ways)
one cup white sugar (anti freeze agent)
one organic large egg
one organic egg yolk
300g fresh strawberries pureed
300ml pure cream
How to make:
1: Combine milk, lemon rind, vanilla bean, sugar in a small saucepan and bring to the boil gently. Remove from heat and allow to cool
2: Place egg, egg yolk in a large bowl and whisk until pale and frothy. Add pureed fresh strawberries and cream to bowl. Then strain the cooled milk mixture to the bowl using a strainer
3: Pour mixture into a chilled ice-cream churn machine and process for about 45 minuets, or until it has thickened.
4: Once the mixture has thickened pour into a metal based pan, cover and place in the freezer. It can last for about a month in the freezer, but I doubt it will last that long!