Text 12211, 116 rader
Skriven 2014-04-16 05:43:00 av Dave Drum (75458.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Mo' Scream #2
=====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Key Lime w/Graham Cracker Gelato
 Categories: Five, I scream, Breads, Citrus
      Yield: 1 servings
 
           Plain Base *
      3 tb Fresh lime juice, preferably
           - Key lime
      2 ts Grated lime zest
    3/4 c  Crushed graham crackers;
           - frozen **
 
  * Separate recipe
  
  Tangy, tart, and refreshing, with a bit of graham cracker
  crunch-just like the pie.
  
  One of Ciao Bella's most popular recent flavor creations,
  this started as a seasonal offering for our chef customers
  and became wildly successful in our gelaterie. The
  popularity of Key Lime with Graham Cracker Gelato was a bit
  of a surprise because its flavor is decidedly tart, while
  Americans tend to have sweeter palates. There's always a
  fine line between creating what chefs appreciate and what
  customers will like, but in this case everyone was happy.
  This flavor is so popular that in less than a year it became
  our number-one retail gelato flavor in New York City.
  
  Make the Plain Base and chill as directed.
  
  Gently whisk the lime juice and zest into the base. Pour the
  mixture into the container of an ice cream machine and churn
  
  according to the manufacturer's instructions. Just after
  churning quickly stir in the graham cracker crumbs. Transfer
  to an airtight container and freeze for at least 2 hours
  before serving.
  
  ** To crush graham crackers, place about 5 graham crackers
  in a large zip-top bag. Place on a work surface and roll
  over them with a rolling pin, heavy jar, or wine bottle.
  Alternatively, break them up a bit by hand, then process in
  a food processor into crumbs.
  
  by F.W. Pearce and Danilo Zecchin; The Ciao Bella Book of
  Gelato & Sorbetto: Bold, Fresh Flavors to Make at Home
  
  Epicurious | July 2010
  
  Yield: Makes about 1 quart
  
  MM Format by Dave Drum - 10 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plain Base For Gelato
 Categories: Five, Dairy, I scream, Eggs
      Yield: 1 servings
 
      2 c  Whole milk
      1 c  Heavy cream
      4 lg Egg yolks
    2/3 c  Sugar
 
  Note: This recipe is the starting point for making Ciao
  Bella's Key Lime with Graham Cracker Gelato and Banana
  Cajeta Cashew Gelato but it's good enough to be enjoyed on
  its own-in Italy, this would be called gelato di crema.
  
  In a heavy-bottom saucepan, combine the milk and cream.
  Place over medium-low heat and cook, stirring occasionally
  so a skin doesn't form, until tiny bubbles start to form
  around the edges and the mixture reaches a temperature of
  170øF/77øC.
  
  Meanwhile, in a medium heat-proof bowl, whisk the egg yolks
  until smooth. Gradually whisk in the sugar until it is well
  incorporated and the mixture is thick and pale yellow.
  Temper the egg yolks by very slowly pouring in the hot milk
  mixture while whisking continuously. Return the custard to
  the saucepan and place over low heat. Cook, stirring
  frequently with a wooden spoon, until the custard is thick
  enough to coat the back of the spoon and it reaches a
  temperature of 185øF/85øC. Do not bring to a boil.
  
  Pour the mixture through a fine-mesh strainer into a clean
  bowl and let cool to room temperature, stirring every 5
  minutes or so. To cool the custard quickly, make an ice bath
  by filling a large bowl with ice and water and placing the
  bowl with the custard in it; stir the custard until cooled.
  Once completely cooled, cover and refrigerate until very
  cold, at least 4 hours or overnight.
  
  by F.W. Pearce and Danilo Zecchin; The Ciao Bella Book of
  Gelato & Sorbetto: Bold, Fresh Flavors to Make at Home
  
  Epicurious | July 2010
  
  Yield: Makes about 1 quart
  
  MM Format by Dave Drum - 10 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM


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