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Friday, June 26, 2009

White Chocolate Raspberry-Swirl Gelato

Remember a few posts ago when I mentioned the 6 egg yolks I needed to use? Well, how about some gelato?! I was flipping through the pages in Frozen Desserts from Williams-Sonoma and as soon as I saw "6 egg yolks" as an ingredient I stopped. The result: White Chocolate Gelato! But I can't just settle for that. I made fresh raspberry sauce to swirl throughout it! The raspberries at the grocery store were HUGE and gorgeous. I couldn't resist the Buy 1 Get 1 Free sign! (Btw, Josh ate the other container of raspberries by himself!)

The verdict: In my opinion, this gelato is about a 4 out of 5. Josh gave it a 5. Actually after his first bite, he gave me the look that said it was a 5. I didn't think it tasted like white chocolate. Maybe I didn't use the right white chocolate. Next time I'll go for Lindt (my fave white chocolate). Also, after about the third bite, my mouth was totally numb and I could barely taste anything. I think a pinch of salt would help wake my tastebuds up. Other than that, it's creamy and delicious!



This photo wouldn't be possible without Photoshop. My good camera is still at the campground, so I'm using my old one.This is what it looked like before I Photoshopped it! =\
PS: Can someone explain to me the difference between ice cream and gelato?? Thanks! :P

UPDATE: Okay, thanks to the varying facts and contradicting answers I got on the ice cream vs. gelato topic, I decided to do some reading and quote an answer from a trusted source. From The Dessert Bible by Chris Kimball:
"Ice cream and gelato are almost the same thing—basically just flavored, frozen egg custards—except gelato has more intense flavor and a lower sugar level. Gelatos are most often made with assertive flavors such as hazelnut, coffee, chocolate, or combinations... In the end, I decided that gelato is nothing more than the Italian word for ice cream, with one twist—the flavors are intense, much more so than with American ice cream, which is mildly flavored by comparison."
In that case, this gelato desparately needs its white chocolate flavor bumped up! :D

White Chocolate Raspberry-Swirl Gelato (adapted from Frozen Desserts by Williams-Sonoma)
Makes about 1 quart
2 cups whole milk
1 cup heavy cream, divided
1/2 cup granulated sugar
6 large egg yolks
4 oz. white chocolate, chopped (next time I'd use 6 oz.)
1 teaspoon vanilla extract
1 tablespoon orange-flower water or rose water, optional

Raspberry Swirl Sauce (my own recipe)
1 6-oz. container of fresh raspberries
1 tablespoon Chambord or any berry liqueur
3 tablespoons confectioners' sugar

In a saucepan, whisk together milk, 1/2 cup of heavy cream, and sugar. In a small bowl, whisk together the egg yolks and the remaining 1/2 cup of heavy cream until blended.

Place the saucepan over medium heat, stirring often, until the sugar dissolves and small bubbles form around the edges, 4-5 minutes. Do not allow to come to a boil. Begin whisking the yolks while slowly pouring 1/4 of the hot liquid into the yolks. Then whisk the yolk mixture back into the saucepan. Heat over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (160-170 degrees F), 4-5 minutes.

Remove the pan from the heat. Sprinkle the chopped white chocolate over the top of the custard and let stand 1 minute. Stir gently until the chocolate is melted and the custard is smooth. Stir in vanilla extract and flower water, if using. Pour the hot custard through a fine mesh sieve into a bowl and cool completely in an ice bath, 30-45 minutes. Once the custard has cooled to room temperature, remove it from the ice bath. Place a piece of plastic wrap directly on the surface of the custard to prevent a “skin” from forming. Refrigerate until well chilled, at least 3 hours.

While custard chills, prepare the raspberry swirl sauce. In a food processor, combine all of the ingredients for the sauce and pulse until well blended. Pour through a fine mesh sieve, and discard the seeds. Refrigerate until needed.

Churn in an ice cream maker according to the manufacturer’s directions. Gelato is finished when it reaches the consistency of thick whipped cream. Pour 1/4 of the gelato into a plastic freezer container. Drizzle some of the raspberry liquid over the gelato and swirl with a toothpick. Continue layering gelato and raspberry sauce, ending with the sauce. Cover tightly and freeze for at least 3 hours or up to 3 days.

37 comments:

Anonymous said...

Gelato normally has less air in it than normal icecream making it 'icier' than icecream which is creamier!

P.S. I love your site, it's the reason i started baking! And it turns out i rock pretty good at it (i think it's all down to the receipes), but they never look as pretty as urs!

Marisa said...

actually, i believe it had more air in it. to make real gelato it is a completely different machine than a regular machine. it adds more air into the base making it creamier than regular ice cream.

StefanieB said...

The raspberry sauce sounds delish!

The two tend to have the same base ingredients in them,but then it starts to deviate.

Gelato tends to be made of more whole milk or a fruit/water base depending on where you are, whereas ice cream is made more from cream, so gelato has less fat. Geltao also has less air in it, so it's denser and has more flavor. And gelato is kept at a higher temperature.

It's like premium ice cream.

Cookie baker Lynn said...

According to David Lebovitz, "gelato" is Italian for "frozen." So it doesn't have a specific meaning. Generally, it's a denser ice cream than normal ice cream. Yours looks lovely. Putting the raspberry swirls in was genius!

Sandi Oh said...

cool, never attempted ice cream or gelato - And look how you got all your white chocolate shavings so nice - I suck at that, any tips?

Holly K. said...

What kind of Ice Cream Maker do you have? I love homemade ice cream and would love to try my hand at this and the Almond Joy. By the way, my daughter loves your site, just because she gets desert a whole lot more often now that I follow you. Have a great day!

Mrsklaser said...

That looks absolutely amazing! even without the photo-shop! yum!

apparentlyjessy said...

White chocolate and raspberry is another flavour combination made in heaven. All your ice creams look so delicious, I wish I owned an ice cream maker so I could try it!

Steph said...

I wish I could use photoshop, I edit everything from flickr. Nice scoop!

Erin said...

This looks delicious! I love that combination.

veggievixen said...

scoop-tastic. white chocolate and raspberries are such a classic combo. must look harder for vegan white chocolate...

Dajana said...

Your gelato looks fantastic. I love that combination. I think I'll ask for icecream maker as my next birthday present.
You can check what my friend Shane says about the difference between ice-cram and gelato, living in Italy, I can confirm what he says

http://culinaryalchemist.blogspot.com/2009/04/you-scream-i-scream-we-all-scream-for.html

How To Eat A Cupcake said...

Holly, I use the basic Cuisinart ice cream maker. I bought it on Amazon.com ;)

Talita said...

Wow! What a great combination! Sounds amazing a white chocolate and raspberry gelato! Even with the cold weather that is here, I could eat a lot of this ice cream!

iDreamInButtercream said...

your site is going to make me so overweight! haha! i love all your recipes and am still waiting for the perfect moment to make the pina colada cake. now more ice cream! i have to wait to finish the other 2 recipes i have sitting in my fridge i think! keep up the baking! your site is great!

celenajustine said...

Is there a secret to getting a swirl to stay in frozen desserts instead of just having it mix entirely through? I think we're using the same maker- the one with the frozen bowl? It's the BEST!!!

celenajustine said...

Duh- I could have just read through the recipe! :D

lysambre said...

Gelato is just the Italian name for ice-cream, but like many other foreign words it makes everything look all the more exotic and thus attractive (just like using zucchini instead of courgette, which ironically is the original word for it in English despite being a French word [are you confused enough yet ? :p]).

So Gelato = ice cream (= crème glacée in French, just for kicks !)

Hannah said...

That looks amazing.

Maybe said...

Love that !!! And thanks girls for the difference between gelato/ice cream !

Deeva said...

This looks so darn good!!!

Marta said...

Oh wow! What a great gelato!!! White chocolate and raspberry are a very classy combo!

Pinky said...

None of my photos would be possible without photoshop! Well, they would be possible. Just really flat and boring.

JennyMac said...

Hahahahahaaha...you asked for the definition differences ....and you got everyone's input.....
How about when you eat that frozen cream stuff here in America....it's ice cream. When you go to Italy and eat the same frozen cream stuff it's gelato.

Should we start another debate over Italian Ice versus granita? bwahhahahahaha.

I just got back from Va Beach this week....I was looking for ya!

Adam said...

Nice job, I like the raspberry swirl thing going on there. It adds quite a splash of color.

And I'm laughing at "the look". I think I can picture that without even knowing.

Would that look work with "Better than Sex" gelato? Maybe.... just maybe

Stacy said...

WOOOO HOOOO! I was quite literally jumping up and down when I saw this post! I have FINALLY convinced my husband to get an ice cream maker tomorrow and now I have a brand new recipe to try out!!! Thanks for sharing it looks sooooooo good!!!

thereddeer said...

Man this looks good! Great flavour combo :D

LunaCafe said...

What a lovely flavor combination. your pictures make me want ice cream for breakfast. :-)

Per the gelato discussion in the comments, the distinquishing factor is less butterfat for gelato. It is typically made with a greater proportion of milk. However, there is no hard and fast rule on that. Less cream allows fruit flavors to come through more brightly. Also, it should be ultra creamy and dense, not icy at all.

Amanda said...

Mmmm... I've really been wanting some great icecream these days. Good gelato would work too. :)

Siobhan said...

That's so strange, I had a dream about ice-cream last night... Mmmmm :) I've never heard of 'gelato',other than it simply being the italian word for ice-cream.. It's definitely not available in Ireland anyway.. :(

Avanika [YumsiliciousBakes] said...

Your gelato looks delicious! And I dont know much, but I can say that gelato has much less fat than ice cream!!

Eliana said...

Your gelato looks amazing! Great job (as always).

♥Rosie♥ said...

WOW oh WOW your gelato looks fantastic!! Beautiful pics as always :0)

Christina said...

This sounds like it would taste much better than the last white chocolate-raspberry gelato I tried, which tasted rather salty. :/ Orange water is a great addition!

Deborah said...

I keep seeing gelato posts pop up - sounds like I need to make some!!

Ingrid said...

Mmmm, that sounds and looks ridiculously good! One of the twins, Jalen would go crazy for this as he loves ice cream and white chocolate. I'm going to be a hero with this one!
~ingrid

npm said...

oh my!...i really, really want some of this now pls :)!