Wednesday, September 8, 2010

Foodbuzz 24x24: Labor Day Weekend Gelato Party

This special blog post today is sponsored by both Foodbuzz and Electrolux. Electrolux has committed $750,000 to the Ovarian Cancer Research Fund, and Foodbuzz is getting involved not only by sponsoring all the 24x24 posts, but also by donating a matching amount to the OCRF.

Since I had a party that celebrated Earth Day and the Spring that had sprung, I thought it was only fitting that I hosted another party that said goodbye to summer. In the Southeast we had a very dry and hot summer. In fact, I've never spoken to more people looking forward to winter in all the years I've lived up north (I'm from South Florida originally so you'll understand my perspective)

At least the last few weeks of summer have been in the high 80's and low 90's. It makes me almost sad that summer is drawing to a close. Where did the time go? So in honor of the summer of 2010 it seemed perfect to have a fun gelato block party in order to send it out in style.

In fact the whole party menu was gelato. However we did add some liquid refreshments to bring a little celebratory element.  (Ahem...Prosecca)

So, as I was planning this gelato menu I wanted to provide all the favorites with a couple of unusual flavors that no one would expect.



I arrived at this final menu:

Chocolate Gelato
Vanilla Gelato
Nutella Gelato
Strawberry Basil Gelato
Lemon Gelato
Goat Cheese and Bacon Gelato
Parmesean Gelato



Along with these flavors I added a few toppings so people could customize their own:
Crushed up meringue
Marshmellows
Fig Jam
Coconut
Chocolate sprinkles

I know what you're thinking. Goat cheese and bacon gelato? I know, but it tasted creamy and had a great smokiness from the bacon. If you don't go into it thinking its going to be sweet but more of a chilled cheese sauce, it works better.




But besides the gelato we had a great time with our neighbors laughing and chasing the kids with super soakers and sometimes even Sprite (ok it got a little out of hand). My husband truly enjoyed his favorite flavor, Chocolate Gelato in which I added 8 oz of bittersweet Ghiradelli chocolate after I took it off the stove.



All in all we polished off 8 quarts of gelato and countless tiny marshmellows.
It was a perfect way to end summer.

 Recipes:

For my recipes I used a normal gelato base which consisted of:
5 egg yolks
2 cups of milk
1 cup of heavy cream
1/2 cup sugar
1 tsp vanilla (for sweet flavors)

Heat the cream and milk together on medium heat until it gets hot and bubbles towards the edges but doesn't boil. Mix the eggs, sugar and vanilla in a separate bowl. Add in a small stream the milk/cream mixture into the egg mixture while you mix (fast). This will raise the temperature of the eggs so they won't scramble when you put the mixture back on the stove. I've scrambled them many times. So my best trick is to take a large ladle and pour it in that way. It ensures you don't pour too much of the hot mixture into the eggs.

Once the milk/cream mixture and eggs are one then return it back into the sauce pan and cook until it gets thick and coats the back of a spoon (Its a litle runnier than a pudding consistency) Take off and strain into a bowl to cool to room temp. Refrigerate for about two hours and then freeze in an ice cream maker.


Chocolate Gelato - when you take the mixture off the stove add 8 oz of bittersweet chocolate (it will melt right away) stir until completely melted and incorporated.

Lemon Gelato - Add juice of 1 lemon and 2 tbsp of lemon zest after you take the mixture off the stove

Strawberry Basil Gelato - Puree 2 cups strawberries with a handful of basil in a blender. Add this puree to the base after its chilled in the refrigerator and before you put in the ice cream maker

Goat Cheese Bacon Gelato - Add 4 slices of cooked bacon (chopped) to the milk/cream mixture. After you've combined the milk/cream with eggs and returned it to the stove add 5 oz. of Goat cheese. Once mixture is ready to be strained the bacon will get removed and you will be left with an amazing smoky flavor.


Parmesean Gelato - Add 5 oz grated Parmesean to the egg/milk/cream mixture and let it melt completely before you take off the stove and strain into a bowl.

10 comments:

  1. Nutella gelato?! Oh my god, a girl after my own heart. Do you have the recipe for that?

    And by the way, I didn't know you're from south Florida! So you feel my pain... no where near the end of summer for us. :( On the bright side a few more hot months means lots more frozen deserts around here. ;)

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  2. Umm hello, can I be invited next time???? Please.

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  3. Great Gelato recipes. That would be one fun party.

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  4. that's it. I'm selling my house and moving to your neighbourhood...look out, here I come! Theresa

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  5. Great gelato flavors and looks like everyone had a blast :o)

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  6. Why wasn't I invited? Goat cheese and bacon? Now that is definitely different.

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  7. What a great way to celebrate Labor day with a few bowls of Gelato!

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  8. This is SUCH a fantastic idea, I love it! All of the flavours sound good, but I am partial to gelato. Do love the idea of Strawbs and basil too!

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  9. Yum! I love gelato, and can't wait to try your base recipe (and maybe even the goat-cheese bacon version). Thanks so much for sharing - love your blog!

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