Desserts

twenty two

Almond Gelato

Once again, I feel obligated to share with you the wonder that is retro television. Here’s just your….er, normal ice cream commercial. It does in fact feature a family of cows telling you their favorite way to eat ice cream. It’s moments like these that make you understand why a lot of people just read books.

While the 50s did not invent ice cream (insert obligatory “duh”), they were truly a decade that celebrated it. Teenagers piled in their Thunderbirds and drove down to the nearest ice cream parlor to hang for hours. Of course, they most likely did not eat almond gelato while killing time before the sock hop, but it’s fine. Why? Because I say so!
In other news, this will most likely be my last post before heading back to school. Basically in my dorm I live like a queen, what with all the watered-down dining hall coffee and a microwave to share with the whole floor! Perhaps any friends with apartments or dorm kitchens will take pity on a poor girl looking for a stove? (they’ll be rewarded with free food!) However, I did recently get my hands on a toaster oven, so we’ll see how that goes. In the meantime, who’s up for radiator quesadillas?

Gelato

This recipe only makes about 1 quart so if you’re looking to feed more than say, yourself, maybe double it..

– 3 cups whole milk

– 2/3 cups sugar

– 1 1/2 tbsp cornstarch

– 1 tsp vanilla extract

– 1 scant tsp almond extract (a little goes a LONG way, you may want to do more along the lines of a large 1/2 tsp)

– 1/2 cup shaved almonds

Place 2 cups of milk in a saucepan over medium heat, stirring occasionally. In another bowl, combine last 1 cup of milk with sugar and cornstarch, blending completely with a whisk. When the milk on the stove begins to simmer, add the cornstarch mixture and stir. Raise the heat and bring to a boil, stirring continuously. If the milk does not thicken at this point, continue to cook for another minute or two. Remove from heat and pour into a shallow baking dish (unnecessary, but it speed up the cooling process) place dish in refrigerator until cold. Then stir in vanilla and almond extracts. Pour into ice cream maker and churn, adding the shaved almonds right before the gelato is ready. Serve immediately or freeze until ready to eat!

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