I am writing this post in collaboration with Safest Choice Eggs and Honest Cooking Magazine. You can enjoy homemade ice cream and other foods made with eggs without the risk of Salmonella infection by substituting pasteurized shell eggs for the raw eggs in your favorite recipe.
Did you know there was such a product in your supermarket?
The eggs can be found in all U.S. states under the brand, Safest Choice Eggs. Check their website to find the nearest supermarket where you can purchase Safest Choice Eggs: http://www.safeeggs.com/store-locator
How Safest Choice Eggs are pasteurized:
- Only clean, farm-fresh eggs from USDA approved, certified and inspected farms are used. Hens at these family owned and operated farms are fed diets that are free of hormones, antibiotics and animal by-products.
- The eggs are then submerged in an all-natural water bath.
- The eggs are sealed with an FDA-approved coating and stamped with a which identifies them as pasteurized by Safest Choice Eggs.
You can view the Safest Choice Egg process in the charming video below:
Safest Choice Eggs aren’t just good for breakfast. Consider all the recipes that feature raw eggs, like eggnog, mayonnaise, raw cookie dough, custard and ice cream. Eggs add rich flavor, color, texture and help create a smooth and creamy ice cream.
Safest Choice Eggs are naturally pasteurized eggs and are the worry-free choice for my homemade gelato recipes like the one below.
Make Gelato At Home
If you visited Italy, you probably ate creamy, delicious gelato. And maybe, you assumed that the only reason it seemed richer and more intensely flavored than American ice cream was because you were enjoying it sitting at a table in the Piazza San Marco in Venice, rather than at your kitchen table back home.
What makes it different?
Gelato has less fat in the base and less air churned into it during the freezing process. Crema flavor is the most popular flavor in the Italian gelaterias. The recipe is as simple as gelato can get….milk, eggs and sugar. With a recipe containing as few ingredients as this one, you need to use the freshest and best ingredients you can find.
Here are some tips for making gelato at home:
- Use half-and half in making gelato; it will hold up better.
- Gelato should be served softer than American ice cream, at 12 degrees Fahrenheit rather than 3 or 4 degrees. Take the gelato container from the freezer and place it in the refrigerator for 30 minutes to achieve the desired texture.
- Use egg yolks in a gelato recipe for a richer, creamier flavor. Using Safest Choice Eggs will eliminate any risk.
- Put the storage container in the freezer while making the gelato in the ice cream machine. The chilled container will speed up the freezing process.
- When is the gelato ready? Churn it until it sticks to a toothpick or spatula without falling off.
- If you make gelato at home, you may be wondering about your ice cream machine. Does it churn at ice cream speed or gelato speed? The truth is, most of the consumer models on the market churn at about the same speed, none of which are as fast as the commercial machines used to make American-style ice cream. So you can safely make gelato in your machine.
- Once the base has been prepared, there is no limit to the flavors that can be added to the gelato. Consider adding fruit, chocolate, caramel and a variety of mix-ins to deepen the flavor.
- For a fruit flavored gelato, prepare a puree or finely chop very ripe fruit or berries of your choice, adding it to the gelato while still at room temperature.
- Create a vanilla gelato by splitting a vanilla bean down the center and soak it in the milk prior to making the recipe. Remove the bean before you add the other ingredients and turn on the heat.
- A chocolate gelato can be made by adding melted chocolate to the gelato base. Let the chocolate cool slightly before adding it to the base.
- Add some mix-ins to create different textures and flavors. Choose mix-ins that compliment the flavors you used in your gelato base.
- You could add chopped dried fruit.
- Chopped nuts or mini chocolate chips add crunch.
- Consider a spoonful of cinnamon or other spice that you like.
- Chopped candies also add a delicious touch.
Tips on Freezing Gelato
- Chill the gelato in the refrigerator. Cover the bowl of gelato with plastic wrap and put it in the refrigerator for about 3 hours to give it time to cool down before you put it in your ice cream freezer.
- Put the gelato in your ice cream machine. Freeze it according to the manufacturer’s instructions.
- Remove the gelato when it is partially frozen. This ensures that the gelato will stay dense, rather than airy. Gelato should not be as light and airy as ice cream.
- Place the half-frozen gelato in a freezer proof container and into the freezer. Continue freezing the gelato until it is solid.
- Thaw the gelato slightly before serving. This way you’ll be able to taste the intense flavors that much better.
Cherry Chocolate Gelato
- 1 quart half-and-half
- 1/2 cup sugar
- 3 Safest Choice Egg yolks, whisked
- 1 tablespoon Amaretto liqueur
- 12 oz frozen cherries, thawed and chopped
- 2 oz good quality chocolate, grated
Combine half-and-half, sugar and egg yolks in double boiler; cook over medium heat, stirring, until mixture reaches 185 degrees F on a candy thermometer. Remove the mixture from the heat; set pan in an ice bath. After mixture has cooled, stir in Amaretto, chopped cherries and grated chocolate. Refrigerate, covered, at least 2 hours or overnight. Churn mixture in the ice cream maker according to manufacturer’s directions until not quite thick, about 20 minutes. Pour gelato in a freezer-safe container; freeze until set, about 3 hours.
Follow These Easy Steps
Love Eggs? Like receiving seasonal recipe ideas and coupons? Join Safest Choice Eggs mailing list and you could win a Chef approved cookware set and a $200 gift card! To participate, just click and fill out the form and you will be automatically be entered into the giveaway: http://www.safeeggs.com/honest-cooking-signup/
Gelato is that dense, super-rich, intensely-flavored Italian version of ice cream. There’s really nothing else quite like it.
Gelato is a delicacy that dates back thousands of years. The earliest beginnings of frozen desserts are recorded in 3000 B.C. when Asian cultures discovered they could consume crushed ice with flavorings. Five hundred years later, it became a custom for Egyptian pharaohs to offer their guests a cup of ice sweetened with fruit juice. Italians joined in as the Romans began the ritual of eating the ice of the volcanoes, Etna and Vesuvius, and covering it with honey.
It was during the Italian Renaissance, when the great tradition of Italian gelato began. The famous Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a chicken farmer and cook in his spare time, took part in the competition. Ruggeri’s tasty frozen dessert of sweet fruit juice and ice (similar to today’s sorbet) won the coveted award. The news of Ruggeri’s talent traveled quickly and Caterina de Medici took Ruggeri with her to France. Caterina was convinced that only he could rival the fine desserts of French chefs – and had him make his specialty at her wedding to the future King of France.
In the late 1500’s, the Medici family commissioned famous artist and architect, Bernardo Buontalenti, who was also known for his culinary skills, to prepare a beautiful feast for the visiting King of Spain. Buontalenti presented the King of Spain with a visually pleasing, creamy frozen dessert that we now call gelato. Buontalenti is considered the inventor of gelato.
But it was Francesco Procopio dei Coltelli, a famous restaurateur, who made gelato famous all over Europe. Procopio moved from Palermo to Paris and opened a café that soon became the hub for every novelty, from exotic coffee, to chocolate, to a refined gelato served in small glasses that resembled egg cups. The Procope, as the café was known, soon became hugely successful and gelato spread throughout France and into other parts of Europe.
Gelato made its way to the Americas for the first time in 1770, when Giovanni Basiolo brought it to New York City. At this point, there were two types of gelato – one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate. By 1846, the hand-crank freezer was refined and changed the way Americans made this frozen dessert. The freezer kept the liquid mixture constantly in motion and kept it cool throughout, making a product that was no longer granular, but creamy. This is where the history of industrial ice cream began, as the product contained more air and was less dense. Gelato did not make a name for itself in the U.S. until the late 1900’s – although its popularity still had a long way to go.
The process of making gelato has evolved over thousands of years. In the beginning, gelato was made with a few simple ingredients. Egg yolks were used as the main stabilizer and were added to other raw ingredients, such as sugar and milk (sometimes water for sorbetto), heated in a large pan/bowl and then chilled. Flavor ingredients (fresh fruit, nuts, chocolate, etc.) were then added and the gelato was batched. Batching gelato is also known as the process in which the gelato is frozen and air is incorporated into it to give it its dense, smooth texture. This tedious old fashioned process only allowed gelato makers to be able to make a maximum of 4 or 5 traditional flavors and the shelf life was not long. Few gelato makers still use this process, as technology has redefined the traditional gelato making process without compromising taste and flavor.
At the turn of the 21st century, a new way to make gelato, known as the Hot Process, was introduced. Widely used today, the Hot Process involves the use of a pasteurizer, which heats the gelato ingredients up to 85°C/185 F for 5 seconds and then drops the temperature to 5°C/41 F. This controlling of the process allows for stabilizers and emulsifiers to perform properly and creates a microbiologically safe mixture.
After the going through the pasteurizer process, the gelato is placed in a batch freezer. Here, the mixture is quickly frozen, while being stirred, to incorporate air that produces small ice crystals necessary to give gelato a smooth, creamy texture with a satisfactory percentage of air. There are some gelato machines that contain both a pasteurizer and a batch freezer, which can simplify the process. The Hot Process is generally used for gelato because it can allow for more flexibility in the customization of a recipe and offers a slightly longer shelf life than all of the other processes.
In the 1980’s, the Cold Process was developed to provide a simpler gelato making process. The ingredients used in the Cold Process are already microbiologically safe which eliminates the need for a pasteurizer – not only saving gelato shops costs, but also space, as it is one less piece of equipment. In the Cold Process, the raw ingredients are mixed with a Cold Process base and flavor, and placed directly in the batch freezer, where the gelato is batched and prepared for serving. While the shelf life is slightly less than the Hot Process, the Cold Process is the answer to the gelato makers’ need for a process that achieves a greater amount of gelato in a quicker timeframe without compromising taste.
While the gelato market continues to develop, the needs of the gelato maker have continued to grow and/or change. The Sprint Process is the newest process to make its way into the industry, offering an even easier and quicker way to produce gelato without the intervention of a skilled gelato master. The Sprint Process is simple; add a liquid ingredient (water or milk) to a prepackaged mixture containing all of the raw ingredients including, flavors, stabilizers and emulsifiers. Then, the mixture is poured into the batch freezer. The Sprint Process allows little room for error and provides complete consistency in flavor every time. For gelato shop owners producing large varieties of flavors in a short period of time, the Sprint Process works best. On the downside, the Sprint Process doesn’t leave much room for flavor experimentation and creativity.
Regardless of the process used, when the gelato has completed its cycle in the batch freezer, the next step is extraction into the gelato pan. Here’s where the difference in presentation between gelato and American ice cream reveals itself. Gelato is extracted using a spatula, rather than an ice cream scooper. The spatula helps to create creamy waves of gelato that are visually appealing in the display case and truly give gelato its artisanal feel.
In some instances, gelato makers do not immediately serve their gelato, but utilize a blast freezer. The blast freezer contributes to the life of the gelato by freezing it at a lower temperature than a standard freezer. This also helps it maintain its artisanal presentation.
The final step in all gelato processes is decoration. Here the gelato maker can add to the gelato texture, flavor and appearance by adding toppings and fillers (also known as Arabeschi®).
Making Gelato At Home
Thankfully, we don’t have to travel all the way to Italy every time we crave a scoop. Mario Batali shared a few tips on how to make gelato successfully at home.
• Use Whole Milk – Batali points out that cream tends to coat the tongue and mute the taste of other ingredients. Whole milk delivers cleaner and more vibrant flavors.
• Look for Overripe Fruit – Overripe fruit might not be great for eating, but they’re fantastic for delivering intense fruit flavor in gelatos. Here’s where to use those last few bruised peaches or the slightly-shriveled cherries.
• Under-Churn the Base – Gelato is supposed to be less airy than American ice cream and should actually end up fairly dense. Batali recommends stopping the ice cream machine when the mix looks like a thick custard and then freezing.
Italian Pistachio Gelato
Yields: 1 quart
- 4 cups whole milk, divided
- 3 tablespoons plus 2 teaspoons cornstarch
- 1 cup superfine sugar
- 1 teaspoon pure vanilla extract
- 1 cup Pistachio Cream (see recipe below)
In a small bowl combine 1 cup milk, cornstarch and sugar. Using a wire whisk, combine the ingredients until the cornstarch is dissolved and the mixture is smooth.
In a medium-size saucepan over medium heat, combine the remaining 3 cups milk and the vanilla extract. Stirring occasionally, heat the mixture to almost a boil; stir in the cornstarch mixture and let simmer from 5 to 8 minutes, or until thickened, stirring constantly. Remove from heat and transfer the mixture to a bowl. Cover and refrigerate until completely chilled, preferably overnight.
Prior to using the custard mixture, pour the chilled custard through a strainer into a mixing bowl to clear out any clumps that may have formed. Store in the refrigerator until ready to use. Prepare the Pistachio Cream (see below).
Whisk the prepared chilled Pistachio Cream into the strained and chilled custard. The gelato mixture is now ready for the freezing process.
Transfer the mixture into your ice cream maker and freeze according to the manufacturer’s instructions, remembering Batali’s recommendation to under churn.
When the gelato is done, either serve immediately or transfer to freezer containers and freeze until firm.
- 1 cup hot water
- 7 to 8 ounces raw unsalted, shelled pistachio nuts
- 2 tablespoons superfine sugar
- 2 teaspoons olive oil
In a medium-size saucepan, bring water to a boil.
Place the pistachio nuts, sugar and olive oil in a food processor. Blend/process, adding the hot water (1 tablespoon at a time to control the consistency of the cream) until pistachios are a smooth, creamy consistency that blends freely in the blender (You may not need all of the hot water).
NOTE: Stop the processor and scrape down the sides of the bowl several times during this process.
When done, cover and refrigerate until ready to use. Makes approximately 1 cup.
Makes about 1 quart
- 3 cups whole milk
- 1/4 cup sugar
- 3 tablespoons cornstarch
- Scant 1/4 teaspoon salt
- 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
Place choclate in a bowl. Bring remaining 1/2 cup cold milk to almost a boil in a 1-quart heavy saucepan over moderate heat and then pour over the chocolate in the bowl. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into the cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover with wax paper directly on the surface of the mixture and chill until cold, at least 1 1/2 hours (overnight is even better).
Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.
Note: Gelato keeps 1 week.
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As a child, I remember my father taking me with him when he went shopping on a Saturday morning, in what was, “the little Italy” neighborhood in our city. We would visit the Italian deli for cold cuts, Sorrento’s Bakery for bread, Sacco & Sons for sausage and a quick lunch trip to Spirito’s for a slice of pizza. I didn’t mind the excursion during the warm months because my father always bought me a lemon ice from one of the push cart venders. The neighborhood that I remember is no longer there, but eating lemon ice or sorbetto or gelato is timeless. The recipes for frozen ices and other Italian treats will keep you cool in the coming months, but light enough so you do not have to worry about the calories.
Gelato (Italian Ice Cream) has a very low butterfat content, which makes the flavors more intense on the tongue. In addition, less air is introduced into the mixture before it is frozen, creating a much more dense dessert that adds a surprising richness to the flavor. Gelato may be made with or without eggs, cornstarch or cream in its base and, frequently, has other ingredients such as fresh fruit or coffee added for flavor. I prefer to make gelato without raw eggs yolks, so another thickener, such as cornstarch, is needed. There are numerous recipes around but the best recipe, I found for this version, is from Mark Bittman in The New York Times. It is easy, healthy and offers many flavor ideas but does not sacrifice taste.
- 2 1/2 cups whole milk
- 1/2 cup sugar
- Pinch of salt
- 1 vanilla bean or 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- Ice Cream Maker
Put 2 cups milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
In a bowl, blend cornstarch and remaining milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
If mixture has lumps, strain it into a bowl. Chill for 2 hours. When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer’s instructions.
Yield: 1 generous pint.
- Honey-Jam Variation – Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing.
- Yogurt-Substitute yogurt for half the milk.
- Cherry-Vanilla-Add 1 cup halved, pitted cherries just before freezing.
- Strawberry, Blueberry or Peach-Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing.
- Coffee-Substitute 1/2 cup very strong coffee for 1/2 cup milk.
- Coconut-Substitute 1 cup coconut milk for 1 cup milk; add 1/2 cup toasted dried coconut.
- Mint Chocolate Chip-Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.
Fresh Strawberries With Limoncello
Limoncello has long been a staple in the lemon-producing region of the Italian Amalfi Coast, especially in Capri and Sorrento. Authentic Limoncello is made from Sorrento lemons that are grown in that region. Families in Italy have passed down recipes for generations, as every Italian family has their own Limoncello recipe.
When my son and daughter-in-law returned from a trip to Capri several years ago, they brought me back a bottle. Until that time, I had never heard of the product. I find it compliments many fruit desserts or adds another dimension to fruity drinks. Bottles of limoncello should be kept in the freezer until ready to serve.
- 20 whole large fresh strawberries, cut into halves
- 1 tablespoon limoncello
- 2 tablespoons fresh orange juice
- fresh ground pepper
Place cut strawberries in a bowl.
Pour over the liqueur, orange juice and sprinkle over with freshly ground pepper. Allow to marinate for at least 30 minutes.
Serve as is or with biscotti.
Makes a perfect palate cleanser.
- 2/3 cup sugar
- 2/3 cup water
- 1/2 cup lemon juice, fresh
- 1/2 cup orange juice, fresh
- 4 tablespoons lime juice
- 1/4 teaspoon vanilla
- Zest of 1 lime
- Zest of 1/2 lemon
- Zest of 1/2 orange
Combine sugar and water in a small pot. Bring to a boil reduce and simmer just until the sugar is dissolved, let cool.
Stir together all the juices, zest and vanilla and add in the sugar syrup.
Chill syrup & juice blend in the refrigerator for 2 hours.
Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
You may serve the sorbetto right away or store it in the freezer.
Ricotta With Berries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 10 strawberries, hulled and chopped ( or sliced)
- 1 teaspoon lemon juice
- 1 tablespoon sugar
- 6 ounces skim ricotta cheese
- 1 tablespoon sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 tablespoon Amaretto
- Garnish with mint leaves
Combine the berries with lemon juice and sugar. Let stand at room temperature for 30 minutes.
Mix ricotta ingredients together. This may be done in a food processor, if a finer texture is desired.
Serve berries over a scoop of the ricotta and garnish with mint. Serving it in a martini or other decorative glass makes for a nice presentation.
Strawberry and Ricotta Crepes
The crepes can be prepared in advance and stored in the freezer, so that you can pull this dessert together quickly. This recipe also makes more crepes than you’ll need for the servings below. Allow the extra crepes to cool, place waxed paper between them, stack and place in a ziplock bag in the freezer.
Other fresh seasonal fruits can be used instead of strawberries.
- 1/2 cup ricotta cheese
- 1 ½ teaspoons powdered sugar
- 2 cups (about 10 ounces) cleaned and sliced fresh strawberries
- 2 teaspoons agave syrup
- 1 teaspoon minced fresh mint
- Small pinch of salt
- 4 eggs
- 1 cup all-purpose flour
- 1/2 cup nonfat milk
- 1/2 cup water
- 1/2 teaspoon salt
- 2 teaspoons agave syrup
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
Measure all crepe ingredients and place into a blender; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 30 minutes. (This helps the flour absorb more of the liquids.)
Heat a crepe pan (or use a well-seasoned cast-iron skillet). Lightly grease the pan.
Measure about 1/4 cup batter into the pan. Tilt the pan to spread the batter. Once the crepe has lots of little bubbles, loosen the edges with a spatula and turn the crepe over. The second side cooks quickly, so after about 15 seconds, slide the crepe from the pan to a plate. Repeat with remaining batter (yield: about 20 crepes).
Mix ricotta with powdered sugar. Set aside.
Mix strawberries gently with sugar, mint and salt. Set aside.
If the crepes were prepared earlier in the day or frozen and defrosted overnight, reheat them in the microwave for a minute or two until warm.
Spread 1 tablespoon of ricotta mixture on one half of each of 8 warm crepes and fold to cover. Place two crepes on each serving plate.
Top with strawberries, dust with powdered sugar and serve.
Lemon Biscotti With Lemon Drizzle
- 2 1/2 cups all-purpose flour
- 1 cup pistachio nuts
- 1 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon extract
- 1 tablespoon vegetable oil
- 3 large eggs
- Cooking spray
- 2/3 cup powdered sugar
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar and baking powder in a large bowl.
Combine zest, 1 tablespoon lemon juice, lemon extract, oil and eggs. Add to the flour mixture, stirring until well-blended.
Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll.
Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness. Bake for 30 minutes.
Remove the rolls from the baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices.
Place the slices, cut sides down, on the baking sheet. Reduce oven temperature to 325°F; bake for 10 minutes.
Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet and cool completely on wire rack.
Combine 1 tablespoon lemon juice and powdered sugar; drizzle over the biscotti.
If you’re making enough to freeze, store them in the freezer without the drizzle, then make it just before serving.
Tangerine and Prosecco Sorbet
“Italian Champagne” – Prosecco is a sparkling wine made from late-ripening white grapes from the Veneto – Conegliano – Valdobbiadene region of Italy.
- 3/4 cup sugar
- 3/4 cup water
- 2 cups chilled tangerine juice or tangerine orange juice
- 1 cup chilled Prosecco
- 1 tablespoon finely grated tangerine peel
Combine sugar and water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
Transfer syrup to medium bowl and chill until cold, about 2 hours.
Add tangerine juice and Prosecco to syrup; whisk to blend well. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions.
Transfer sorbet to a freezer container. Cover tightly with a lid and freeze until firm, at least 8 hours or overnight.
DO AHEAD: Can be made 3 days ahead. Keep frozen. Divide sorbet among wine goblets or dessert glasses.
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