Paladini Potpie

Adventures within The Crust!

Gelato al Caffé

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Eat, eat!“Mangia, mangia!” It’s stenciled above the door of our dining room. “Eat, eat!” Can’t you see the Italian momma standing there invitingly waving her hands over a huge bowl of spaghetti?

Well, this week it was the Italian poppa’s turn to be in the kitchen.

following directions

In my last post I told you we’re taking a virtual food tour of Italy – trying out the recipes in two of my most beautiful Italian cookbooks. So this week John made gelato. Italian Intermezzo says, “One of Italy’s great culinary creations, gelato is an all time favorite dessert. This not-too-sweet version is a perfect finale for any dinner party.”Mangia, mangia!

Gelato al Caffé

from Italian Intermezzo

John followed the recipe exactly, and it is wonderful!

3 cups whipping cream

½ cup Italian-roast coffee beans. (We used Vivace decaf.)

1/3 cup brewed espresso

4 egg yolks

1/3 cup sugar

combine

Pour 2 cups of cream, the espresso and coffee beans into the top of a double boiler.

Cook, stirring occasionally, for about 30 minutes, until it tastes strongly of coffee

Whisk the egg yolks in a large bowl.

mixture to egg yolks

Gradually stir the hot cream mixture into the egg yolks.

return to double boiler

Return to double boiler, with barely simmering water.  Cook, stirring constantly, until mixture thickens.

add sugar

Remove from heat and stir in the sugar.

cooling the custard

Set the bowl in a larger bowl with ice cubes and stir until it is cooled.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours.  (We refrigerated it overnight)

pour through sieve

Pour mixture through a sieve, and add the remaining cup of whipping cream.

add cream

We poured the cream through the sieve, and stirred the beans to wash the thick custard from them.

Mix well.

freeze

Freeze mixture in your ice cream maker according to manufacturer’s directions.  We used the ice cream attachment of our Kitchen Aid mixer for the first time and it worked perfectly!

mmmm

This recipe for Gelato al Caffé was created by chef Catherine Whims of Genoa restaurant, in Portland.

Squisito! Mangia, mangia!

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Author: paladinipotpie

Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good! Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what? As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything! Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie. (Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!) John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah. And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb! I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!

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