gertdog
06-24-2001, 08:35 AM
So we made the gelato last night with beautiful ripe strawberries from the farmer's market.
We really, really enjoyed the gelato... except I'd definitely call it sorbet, not gelato. Just doesn't have the consistency of gelato.
The recipe was simple to put together. I used 1/4 cup less sugar than called for, because I ran out, and the flavor was fine. The fresh berry flavor really came through.
Two minor issues.
One: There was no way my blender was going to take on 5 cups of berries at once, so I did the pureeing in my food processor, which worked fine.
Two: My mistake, I didn't read that the yield was 8 cups until after I'd begun the recipe. My Donvier ice cream maker couldn't handle all 8 cups at once. So I had to freeze half the recipe, then clean the canister, re-freeze it, and then freeze the other half of the recipe. Next time, I'd halve the recipe or something.
I went back and looked at all the recipes in the article, and the yields vary from 3 cups to 8 cups. I know I'm capable of doing all the math, but it might have been nice if CL had printed what size ice cream maker would accommodate the various recipes, since the yields varied so much.
All in all, though, it's a great easy recipe. We're trying the lemon-ginger sorbetto tonight.
We really, really enjoyed the gelato... except I'd definitely call it sorbet, not gelato. Just doesn't have the consistency of gelato.
The recipe was simple to put together. I used 1/4 cup less sugar than called for, because I ran out, and the flavor was fine. The fresh berry flavor really came through.
Two minor issues.
One: There was no way my blender was going to take on 5 cups of berries at once, so I did the pureeing in my food processor, which worked fine.
Two: My mistake, I didn't read that the yield was 8 cups until after I'd begun the recipe. My Donvier ice cream maker couldn't handle all 8 cups at once. So I had to freeze half the recipe, then clean the canister, re-freeze it, and then freeze the other half of the recipe. Next time, I'd halve the recipe or something.
I went back and looked at all the recipes in the article, and the yields vary from 3 cups to 8 cups. I know I'm capable of doing all the math, but it might have been nice if CL had printed what size ice cream maker would accommodate the various recipes, since the yields varied so much.
All in all, though, it's a great easy recipe. We're trying the lemon-ginger sorbetto tonight.