Recipe Cassata Gelato Al Pistacchio

Ingredients

1 lb. 5 oz. pistachio ice cream
3 oz. mixed chopped candied fruit, chopped
rum
5 oz. whipped cream
One egg white
Two tbs. caramel-coated almonds
Four tbs. powdered sugar

How to make Cassata al gelato Pistacchio:

Put a semi-spherical mold in the freezer to chill. Soften the ice cream just until spreadable and line the mold inside, leaving the center empty. Put the mold back into the freezer. Soften the candied fruit in rum, and drain.

Whip the cream and stir in the candied fruit and the almonds. Beat the egg white and sugar until stiff and add to the cream.

Fill the center of the mold with this mixture. Put the mold back into the freezer for at least 2 hours. Follow the same procedure as for Bomba Fantasia (Southern Ice-cream Mold).

Note:
Cassata can also be made in a round cake mold.

Serves 4

Bomba fantasia

Ingredients

2 pts. vanilla ice cream
4 figs, chopped
Four dates, chopped
One tbs. pistachio nuts
Four tbs. almonds, chopped
One qt. sweetened whipped cream
One qt. curaçao

How to make Bomba Fantasia:

Combine the nuts, dried fruit, and curaçao, and mix it with the whipped cream. Line a spherical mold with vanilla ice cream and fill the center with the whipped cream mixture. Freeze for at least 2 hours. Remove from the freezer one hour before serving and place in refrigerator. Unmold just before serving. The bomba should be cut when serving.

Serves 4

Gelato al limone

Ingredients

1 1/2 cups granulated sugar
Ten cubes lump sugar
Ten lemons
One qt. water
Two oranges
Two egg whites

How to make Gelato al limone:

Make a syrup with the granulated sugar in the water over low heat until the sugar has entirely dissolved. Reduce by 1/3, remove from heat, and set aside. Wash the lemons and rub them with sugar until all sugar is thoroughly scented with the lemon rinds. Add the lump sugar to the syrup and cool.

Squeeze the juice from lemons and the oranges. Add to the syrup, mixing well. Strain the resulting juice. Whip the egg whites thoroughly, gently fold them into the mixture, and churn. Keep sherbet in the ice cream freezer till ready to serve.

Serves 4

Gelato al cioccolato

Ingredients

One qt. milk
12 egg yolks
One qt. cream
1 1/2 cups sugar
8 oz. bitter chocolate
One vanilla pod (in bars)

How to make Gelato al cioccolato:

Break the chocolate into chunks pieces, and melt over low heat. When melted, add the milk, cream, and vanilla pod. Bring near to a boil, stirring constantly. Thoroughly whip the egg yolks with the sugar, add to the milk and cream, and cook as in the basic recipe. When the mixture is ready, pour it into a bowl and cool, stirring occasionally.

When the resulting mix is cool, strain through a sieve, if necessary. Then, please put it in the ice-cream machine and churn.

Serves 4

Granita Al Limone

Ingredients

1 1/2 cups granulated sugar
Ten cubes lump sugar
Ten lemons
One qt. water
Two oranges
Two egg whites

How to make Granita al Limone:

Blend all the ingredients, making sure that the sugar is completely dissolved. Strain the syrup into a flat pan and place it in the freezer. Scrape while freezing and churn before serving.

Serves 4

Granita Al Cioccolato

Ingredients

1 pt. Plus six tbs. water
2 oz. cocoa
1/2 cup sugar
Two tbs. chocolate liqueur
whipped cream

How to make Granita al Cioccolato:

Bring 6 tbs. water to a boil and stir in the cocoa. When dissolved, add 1 pt: water and the sugar. Let cool.

Blend all the ingredients, making sure that the sugar is completely dissolved. Strain the syrup into a flat pan and place it in the freezer. Scrape occasionally while freezing and churn before serving.

Serve topped with whipped cream.

Serves 4

Granita Caffè e Panna – Coffee and Cream Granita

Granita Caffè e Panna – Rosario Messina CC BY-SA 4.0

Ingredients

2 cups espresso
little water
Two tbs. sugar
whipped cream

How to make Granita al Caffé:

Blend all the ingredients, making sure that the sugar is completely dissolved. Strain the syrup into a flat pan and place it in the freezer. Scrape occasionally while freezing and churn before serving.

Serve topped with whipped cream.

Serves 4

Regional Recipe from Sicily

Gelato Di Bergamotto – Bergamot Ice-Cream

Bergamotto – Assianir CC BY-SA 3.0

Ingredients

14 oz. sugar
2 Limoni di Sorrento (lemons)
1 Arancia Rossa di Sicilia (blood red orange)
bergamot flavoring
10 oz. dark chocolate
7 oz. mixed candied fruit zest

How to make the Gelato al Bergamotto:

Macerate for one hour the lemon and orange zest, the sugar, and the juice of 1 lemon in 4 cups of water. Then add a few drops of Bergamot flavoring. Pour the mixture into the ice cream maker.

While the mixture is freezing, cut the candied fruit into strips. Melt the chocolate in a double boiler. Dip the fruit into the chocolate and place it on a waxed piece of paper. Harden the chocolate fruits in the fridge.

Serve the ice cream garnished with the chocolate-dipped candied fruit.

Serves 4

Regional Recipe from Sicily

Gelato Alla Vaniglia

Ingredients

One qt. whole milk
1 cup sugar
Ten egg yolks
vanilla pod
One pinch of salt

How to make Gelato alla Vaniglia:

Bring the milk, all but 1/2 cup, to a boil in a stainless steel saucepan (do not use an aluminum container), adding the vanilla pod and a pinch of salt. Remove from the fire.

Whip the egg yolks with the sugar in a bowl. Add the cold 1/2 cup of milk, and then add the hot milk a little at a time. Put the mixture in a pot on the fire and cook over shallow heat for 20 mins, stirring constantly. Do not allow to boil. When the mixture starts thickening, pour it into a bowl and cool, stirring frequently. Strain through a fine sieve.

Once entirely cooled, put the mixture in an ice-cream machine and churn until it reaches the proper consistency—place in an ice-cream freezer.

Note:
Churning time varies depending on the ice cream machine used. An ice-cream freezer holds a temperature just below freezing.

Serves 4

Gelato Alla Casciotta Durbino

Ingredients

2 cups milk
12 oz. Casciotta D’Urbino cheese
Two eggs, separated
1 1/2 cups sugar
2 oz. butter
1 cup heavy cream
1/4 cup flour
1/4 cup icing sugar
One basket strawberries
One kiwi for garnish
juice of half an orange

How to make Gelato alla Casciotta d’Urbino :

The ice cream:
Remove the rind from the Casciotta di Urbino cheese and grate finely. In a small pot, heat the milk with the cheese until it has melted completely.

Separately beat the egg yolks with half of the sugar, until light yellow.

Add the eggs to the melted cheese and the heavy cream, stirring until all ingredients are amalgamated. Place the mixture in an ice cream maker for 20 minutes.

The strawberry sauce:
Wash and slice the strawberries into round pieces. Caramelize the rest of the sugar in a small pan, add the strawberries and half an orange juice. Simmer for about 15 minutes.

The wafers:
Mix the butter with the icing sugar. Blend in the egg whites at room temperature. Add the sifted flour and let rest for 20 minutes. Make circles about 5 inches wide with the dough and place these on a cookie tray lined with wax paper—Bake in a 325’F oven for 3 minutes. Remove and set in a dessert bowl, shaping the wafer against the edges with your fingers.

Place scoops of ice cream in each bowl, add the hot strawberry sauce, garnish with a slice of kiwi and sprinkle with some icing sugar. Serve immediately.

Serves 2

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