Gelato di fragole (strawberry ice cream)

"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!

      

Buon gelato!

Granita di fragola (strawberry granita)

I still remember the overwhelming taste that hit my lips when I had my first granita and the cooling sensation as it temporarily protected me from the hot streets of Napoli.  I can still smell the petrol fumes in the air, the sounds of the motorbikes zooming past and chatter of local Italian's minding every ones business.  The sounds seemed to stop for a minute as I got lost in my granita. Granita is a semi frozen desert using water and sugar and the two fruit varieties that I saw everywhere in Napoli were lemon and strawberry. Granita is originally from Sicily and has a much finer, crystallised texture than the chunky style found in Napoli (both regions are in the south of Italy).  I recently had the pleasure in picking my own strawberries and thought making granita was the perfect way to preserve the little treasures. 

What you need:

800ml water

300g normal white sugar

one lemon

400g fresh strawberries

How to make:

1: Add water and sugar in a wide saucepan and bring to the boil, then add the juice of one lemon

2: Add crushed strawberries to saucepan (I used my hands to crush as I like a slightly chunky texture), bring to the boil

3: Reduce heat and simmer for 15 minutes

4: Place in a metal based baking tray/tin/bowl (the wider the surface the quicker it will be ready) and place in the freezer and cover with cling wrap

5: Let the mixture slightly start to ice then use a fork to break the forming ice.  Repeat this process every half hour, continuing to break and fluff ice with a fork.  After about five hours (depending on the size and depth of your bowl), you will have a perfect summer treat!  

ice starting to form

ice light and fluffy