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     "Gelato!"
May 6, 2010 - Volume 1, Issue 08      
In This Issue
Mother's Day Special
Cooking Classes!
Frozen Cousins
Freezing Treats
Smart Feezing Tips
Q & A's
Cookbook Review
Gelato and Sorbet Recipes
Store Hours
Join Our Mailing List!
Quick Links
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Cooking Class Schedule

Logan/Cache Valley Visitors
Get Ready for Summer
Every season is a good season for ice cream and its frozen cousins, but anticipating the entire summer ahead creates added inspiration. We shift our kitchen around for the seasons like some rearrange their clothes closets. The slow cooker slips deeper into the cupboard, and the blender and ice cream maker slide forward. This spring we're experimenting with gelato - the intense, Italian-inspired version of ice cream that raises frozen pleasures to a new level. We like homemade gelato, ice cream, and other freezes for all of the obvious, cold, refreshing reasons, but also for its fresh ingredients, no preservatives, no foreign substances, no guar gum, carageenan, mono- and di-glycerides, etc., just great personalized taste.
Four Scoops of Ice Cream
In this issue, we'll explore summer's sweet frozen options, and equip you with how to make and serve your own favorites. We finish with a twist on three classics, vanilla gelato, chocolate sorbet, and strawberry gelato. Get your spoons ready!

 
Mother's Day Special
Coupon for Ice Cream Maker
Cooking Classes at Love to Cook!
We have a great line-up of classes underway! It's a great way to spend an evening or day!  We look forward to having you in our kitchen soon! Cooking classes make a great date night too! Get all of the details on our website's Cooking Class page or Click the Class Titles below. 

Registration Link

Thursday, May 6, 2010 - Cheesecakes: Simple & Elegant - 6:30 pm - Learn the secrets behind this creamy classic dessert from the masters.  Resident Chef JaDene Denniston and Chef Anne Parrish will reveal all the tricks of the trade you need to know to make beautiful cheesecakes. 

Saturday, May 8, 2010 - Wood Fired Pizza - 11:00 am - Jack Carlisle, owner of Jack's Wood Fired Pizza, will share some of his favorite recipes to take your pizzas to the next level.  You don't want to miss out on this great opportunity!

Tuesday, May 11, 2010 - International Delights - 6:30 pm - Tiffany Jeppsen has mastered many different types of international cuisine.  Her authentic recipes are delicious and easy.

Chef's HatThursday, May 13, 2010 - Nutrimill II: Beyond the Basics - 6:30 pm - Now that you know the basics of your Nutrimill Grain Mill, what else can you do?  We'll keep the Nutrimill humming in this class while learning about varieties of grains you can mill, highlighting the grains that are gluten-free and even grind beans!  Whole grain expert Joy Ercanbrack will share more recipes and uses for whole grain flours.  Learn new recipes and use whole grains in ways you never knew were possible!

Friday, May 14, 2010 - Sun Oven Cooking Seminar - 6:30 pm - If your curiosity has been peaked about the Sun Oven, you're not alone.  Come have all your questions about the sun oven answered in this FREE cooking seminar!  Whether you're taking advantage of the economic benefits or working on emergency preparedness, you can't afford to miss this FREE class!

Saturday, May 15, 2010 - Play With Your Food: Foods & Snacks for Kids - 11:00 am - Registered dietician and chef Michelle Nowak knows all about getting kids involved in the kitchen.  With these recipes, your children will be begging to join in the fun.  Come learn how you and your kids can make the most of the time in the kitchen together.  You'll be dying to get home and get in the kitchen.

Tuesday, May 18, 2010 - Back to the Grill - 6:30 pm - After such a long winter, who isn't ready to get back to the grill?  Local caterer, Ryan Hill will share rubs, marinades, and sauces that will make you the envy of all your friends and family.  Kick off the grilling season the right way with these unbelievable recipes!

Wednesday, May 19, 2010 - Hands On Whole Wheat Bread - 1:00 pm - Come learn from our in-store instructor how to make delicious wheat bread using freshly ground wheat flour.  Instructor will also demonstrate how to make our cinnamon/currant variation.  Includes pan and one loaf of bread to take home.

We have more wonderful classes planned for Spring! Learn more on our website's Cooking Class page.

Frozen Cousins
Many ice cream terms get used interchangeably and differently depending where you are in the world, but there are distinct differences among frozen treats. We'll begin by answering some key basic questions:

What Is . . . ?

Two Styles of Ice Cream and Gelato: There are two basic styles of ice cream and gelato: custard-based or Philadelphia-style. Custard styles have egg yolks in the base, Philadelphia-styles do not. Mixtures with eggs must be cooked to a temperature of 185ºF for food safety purposes, and then thoroughly chilled prior to churning. Egg yolks serve to stabilize the milk and cream mixture with their high protein content, and the natural lecithin acts as a butterfat emulsifier. Philadelphia-style gelati and ice creams skip the egg yolks and reach the churning step faster with its own style of richness.

Freezing Treats
Freezing your choice of cold relief is easier than ever! Not long ago, homemade ice cream involved tons of ice, rock salt, and a sore arm from cranking the handle. No more! By far the easiest way to make homemade frozen treats is with a double-insulated, pre-frozen cylinder - a freezer bowl -- that fits into a holder for churning and produces fresh, frozen goodness in 20-30 minutes.

Mother's Day - May 9What is churning and why must it be done?
Churning accomplishes three things during the gelato and ice cream freezing process:
 
(1) the chilled mixture becomes frozen,
(2) air is incorporated into the mix, and
(3) a smooth consistency of tiny ice crystals is formed.

By consistently moving the mixture around the freezer bowl, these three essential things are accomplished transforming sweet liquid into the best ever food invention. Air is essential for texture and scoop-ability. Without air, the mixture would be rock hard. The churning process forms miniscule ice crystals that create a smooth texture and an optimal mouth feel.

After Churning
After the ice cream maker has done its work, the once liquid mixture will be frozen and ready to eat. However, if you prefer a harder ice cream, remove the frozen treat from the freezer bowl, place in another container, cover well, and place in your refrigerator's freezer until ready to eat.

Donvier Hand Crank Ice Cream MakerHow to Choose the Right Freezer for You
There are many styles of ice cream makers available. Your choice will be based on preferences and desired ice cream habits. Think about performance, size, and, most importantly, ease and convenience!

Donvier's Hand-Powered Ice Cream Maker  - This simple unit uses a pre-frozen freezer bowl and paddle connected to a simple hand-powered crank. Cuisinart's Ice Cream Maker - ICE 20 SeriesDuring cranking, a slow, smooth motion will freeze one quart of your favorite frozen recipe in about 20-30 minutes.

Cuisinart's Automatic ICE-20 Series 1.5 Qt. - This machine is a great entry point for homemade ice cream, gelato and all kinds of frozen treats. This ice cream maker also uses a pre-frozen freezer bowl. When ready, the rotating scraper/blade is powered by a motor that effortlessly moves the mixture within the freezer bowl producing a smooth consistency. The ice cream maker's top sports a wide pouring spout that makes adding the mix and any mix-ins easy.Cuisinart's Pure Indulgence

Cuisinart's Pure IndulgenceTM 2 Qt. - This machine offers a larger 2-quart capacity in a brushed metal housing. Ice cream is ready in 20-30 minutes. A pre-frozen insert is also used to bring icy coldness to the process. A heavy duty motor smoothly churns the mixture making for a smooth, even result. Cuisinart's Mix-ItThe lid has a wide spout for accommodating all mixes and mix-ins.

Cuisinart's Mix It InTM Soft Serve Ice Cream Maker - This product effectively places an ice cream shoppe in your kitchen. Also using a pre-frozen freezer bowl, the mix is churned with the help of a motor. The unit has three mix-in compartments that hold and add your favorite additions. A dispensing mechanism serves the plain or embellished ice cream into cones or dishes.Cuisinart's Supreme  Ice Cream Maker

SupremeTM Commercial Quality Ice Cream Maker - This machine has a built-in compressor-freezer that eliminates the need for a pre-frozen insert. Acting as a mini-freezer, the machine cools and freezes batch after batch of ice cream, gelato, or sorbet. The strong motor moves the paddle within the freezing chamber. This unit doubles as a great frozen drink maker.

 Smart Freezing Tips
Tip #1: For best results, chill the liquid mixture well prior to freezing. When chilled to refrigerator temperature, 39ºF, it will have less "distance" to go to a frozen state beginning at around 32ºF and ending at a storing temperature close to 0ºF.

Tip #2: Match the recipe quantity with the size of your freezer bowl. The mixture will expand in size as air is incorporated and ice crystals are formed.
Generally, fill the freezer bowl only two-thirds full. Frozen Strawberry in Freezer InsertThis will allow for expansion space and churning room.

Tip #3: Frozen foods can dull taste buds. Make sure that any fruits used are very ripe and flavorful. A liquid mixture may taste too strong, but will freeze nicely with great flavor.

Tip #4: Allow the freezer bowl to be thoroughly chilled prior to churning. A typical 1-1.5 qt. bowl will take between 6 - 22 hours to become completely frozen depending on your freezer. Gently shake the bowl to test its frozen-ness; if you hear liquid sloshing about, more chilling time is required.

Tip #5: If your gelato or ice cream uses alcoholic liqueurs, add at the very end of the churning process. Alcohol lowers freezing temperatures and may interfere with proper freezing if added earlier.

Tip #6: Buy an extra freezer bowl. Having two freezer bowls is a dream come true! Two batches can be made quickly in sequence, or different flavors presented at the same time.


Tip #7: Store your frozen ice cream in a separate container than the freezer bowl. The ice cream will continue to freeze and become harder. Scooping hardened ice cream may damage the freezer bowl. Also, ice cream will taste fresher and not take on freezer odors if stored in an airtight container.

Q & A's
Q and A Logo Q: My homemade ice cream becomes very hard after a day or two in the freezer. What's wrong?
A: Homemade ice cream has less air incorporated into it than commercial versions; this makes it harder when thoroughly frozen. Softer treats can be had in several ways: (1) Add more sugar to the mixture; this inhibits hard freezing, (2) Store at a warmer temperature, (3) Allow the container to stand covered on the counter for a few minutes before scooping, or (4) Microwave the container on half power for 10 seconds.

Ice Cream ScoopsQ: What's the best way to scoop ice cream?
A:
  Frozen treats can require some arm muscle to get from container to dish! Regular flatware spoons will easily bend under the frozen pressure. A great scoop makes life easier! Choose from many styles of scoops designed to collect and release any frozen concoction. You'll find insulated scoops, scoops with a releasing lever, and many other styles. Check the handle of your scoop - is it comfortable? Long enough for applying some leverage? We'll be glad to show you our favorites.

Q: My ice cream and even my ice have an off flavor. What causes it and how can it be prevented?

A: Despite the cold of a freezer, condensation and oxidation can occur on the surfaces of all frozen foods including plain ice. Both these processes can result in tastes and odors resident in the freezer (and the refrigerator that may share air with the freezer), landing and crystallizing on the food's surface. Tightly wrap all foods to minimize air exposure. For ice cream, a layer of plastic wrap placed directly on its surface will help reduce frozen condensation and subsequent freezer odors and tastes.

Q: The chunks of fruit in my ice cream become like hard rocks when frozen and eaten. How can I make them softer and make a better ice cream texture?
A:  When adding fresh fruit to your frozen concoction, dice or mince to a small size, then sprinkle the pieces with sugar allowing them to stand for several minutes. The sugar will draw out excess water allowing the fruit pieces to remain softer once completely frozen. Add the macerated fruit to the ice cream mixture only in the final minutes of freezing.

 Cookbook Review
Making Artisan Gelato by Torrance Kopfer. Photography by Madeline Polss. Published by Quarry Books, a member of Quayside Publishing Group, Beverly, MA. Copyright 2009.

CookbookWhether a novice, first time, ice cream maker, or a practiced churner, this cookbook with its stunning photography provides basic instruction and advanced inspiration to take you to the next level. The first part of the book is instructional. Chef Kopfer guides us through the two basics types frozen bases - custard (egg) bases which must be cooked and chilled and Philadelphia-style, non-cooked bases. (This book gets extra bonus points for including ingredient weights along with volume measurements). The focus is on making great gelato, but sorbets and granitas are equally worthy inclusions. Kopfer articulates the key points that yield desired success at the end of the process. With this expert guidance, recipes are offered that range from basic to exotic with flavor and flair. We started by sampling the basics -- vanilla, chocolate, and strawberry - with the recipes below. Those now mastered, we have a few enticing concoctions on our list of flavors to try next: Pistachio Gelato, Blueberry Lavender Gelato, Candied Ginger Gelato, Pink Grapefruit, and Tarragon Sorbet. Mmmm . . . .

Gelato and Sorbet Recipes
Recipes excerpted from Making Artisan Gelato by Torrance Kopfer. Published by Quarry Books, a member of Quayside Publishing Group, Beverly, MA. Copyright 2009. Reprinted with permission of the publisher. All rights reserved.

Vanilla GelatoMadagascar Bourbon Vanilla Gelato
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Vanilla is a perfect place to start mastering home-crafted freezes. This recipe is in the Philadelphia-style tradition of no eggs, no custard-making step. Rather, the richness comes from a slightly greater reliance on cream. The vanilla flavor in this version comes from a fragrant vanilla bean pod steeped in milk. The finished vanilla flavor was nicely balanced with the sweetened cream.



Chocolate SorbetChocolate Sorbet
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Like all sorbets, this deep chocolate version is based on a simple sugar and water mix. A double depth of chocolate is added with cocoa and melted dark chocolate - it's like a primo fudgsicle. The mixture freezes easily and forms a perfectly smooth texture. The result is a satisfying experience that brings new meaning to the oft-used chocolate phrase, "melts in your mouth...."



Strawberry GelatoStrawberry Gelato
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What better way to celebrate the beginning of summer than with the very best frozen strawberry concoction you can imagine. Building on the flavor-burst of ripe, local berries, this classic pairing with cream generates a seasonal favorite not too be missed. This recipe demonstrates a cooked custard base - a good technique to master and become comfortable with in the frozen treat world.

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Enjoy a summer's worth of homemade frozen treats!
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