Summer time means ice cream time!
What better way to cool off? Maybe you love sorbet? What about a smooth gelato?
Chef Robert Bennett from Classic Cake shows you how to make homemade gelato and sorbet!
Check out the clip.
Here are the recipes!
2 c. low fat or non-fat milk
1 c. sugar
1/4 c. non-fat dry milk
8 egg yolks
1 c. half-and-half
1 tsp. vanilla extract
milk, non-fat dry milk, and half of the sugar to a boil.
remaining sugar with the yolks.
the hot mixture into the sugar/yolk mixture.
heat and stir constantly over a medium heat.
mixture thickens, immediately remove from the heat and strain into a chilled
half-and-half and vanilla.
Place in a
pre-chilled ice cream machine, and churn according to manufacturer's
4 pts. Strawberries cleaned and stemmed
1 pt. (approx.) Simple syrup (1:1 sugar: water) (The strawberries vary in sweetness)
Combine the strawberries and syrup, process in a blender. The mixture should be slightly sweeter in the puree form in order to get a smooth product when frozen. Add more syrup if necessary. Taste buds do not detect extra sweetness in a frozen product, but the sugar ensures a smooth product. Not enough sugar produces an icy consistency. Even less = water ice. Freeze in an ice cream machine according to the manufacturer's instructions.
NICE EASTER WEEKEND
Frost advisories posted for Friday morning for lows in the 30s. Protect sensitive plants in the outlying suburbs away from the city!
Expect a gradual warm up over the next couple of days.
Friday High: 56
Saturday High: 64
Sunday High: 65