Comments on: Licks of love

By: Send in the cones « Gelatobaby

Send in the cones « Gelatobaby — Thu, 18 Jun 2009 04:24:45 +0000

[...] back in February when this blog celebrated its first birthday, several readers joined in the celebration with me and made a wish. It was a wish for gelato. Not [...]

By: Gina

Gina — Thu, 19 Feb 2009 21:36:31 +0000

Thanks for your reply Alissa. Yes, I’ll keep experimenting with recipes. I want to make some to give away to friends and family, but I want to get the recipe right first. I’ll keep watching your posts. I loved where you wrote how your laptop became your pillow! Happens to me all the time! You take care!

By: Alissa

Alissa — Thu, 19 Feb 2009 15:44:23 +0000

Hey Gina, I’m no gelato-making expert but because we don’t have the customized gelato coolers that the pros have, our homemade concoctions will never have the consistency you’ll find in a gelateria. Ice cream comes out of the maker at the soft-serve consistency you mention, then “ripens” in the freezer, making it a lot more firm. Especially if you’re using milk only (and if you’re not using eggs or cream you’re really just making a type of sherbet), it’s going to freeze completely solid and be very icy. When that happens, I just give it a few minutes at room temperature to soften and still eat it all.

But the real trick to keeping ice cream super-pliant while frozen? Higher fat content. So I’d suggest using the eggs-and-cream recipes that result in more of a custard if you want a scoopable ice cream. Or stick with your milk-only recipe if you want something healthier, knowing you’ll just have to defrost a bit.

By: Gina

Gina — Wed, 18 Feb 2009 22:21:52 +0000

Alissa! I’m so glad I found your site! The contest is a cute idea, although I know I’m a bit too late. I was hoping though, that you could answer a question for me. I just purchased a gelato machine (Lello Gelato Pro 4090) and tried a few online recipes. I finished churning when it got to a nice soft-serve consistency. It was a tad icy, but I figured it was the best I could get it. So if it was eaten at that moment, it would be acceptable (not as good as Whole Foods gelato at $21.99 a quart). But after I put it in the freezer, it froze rock solid! Now what do I do? All 3 types (chocolate, chocolate cinnamon chili pepper – my own concoction – and pineapple coconut) are solid. My freezer is set at 6 degrees. What am I doing wrong? Do you have some foolproof easy recipes? Thanks so much!!!! By the way, I only used 1% milk milk, no cream or eggs. I was trying to go low fat. I’m also wondering about using soymilk instead of milk. Bad idea? Thanks again!!!

By: Pam

Pam — Tue, 17 Feb 2009 17:33:56 +0000

YAY. Thank you. I will wear it everywhere.

By: Alissa

Alissa — Mon, 16 Feb 2009 20:24:48 +0000

Yes, of course! I will make a special exception for you, Pam!

By: Pam

Pam — Mon, 16 Feb 2009 17:01:16 +0000

DRATS, I guess I am too late. Would you consider SIX patches? Chocolate hazelnut, without a doubt. Love love the blog, Alissa.

By: gottfried mangione

gottfried mangione — Sat, 14 Feb 2009 18:20:06 +0000

yippiieee! thank you very much!

and a happy valentine’s day to you!

By: Alissa

Alissa — Sat, 14 Feb 2009 16:05:40 +0000

Yay, we have five winners! gottfried mangione’s chocolate-lemon combo is our fifth winner. And thanks for the nice comment, too.

I’ll get to work on these, and you all have a lovely Valentine’s Day.

By: gottfried mangione

gottfried mangione — Sat, 14 Feb 2009 11:20:14 +0000

chocolate-lemon!

and by the way: thank you for your interesting and funny blog. it feels good that someone out there carries about design like you do!