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Breads, Cakes and Custards
Osteria Istriana
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Ice Creams and Sorbets

Recipes:

Grappa ice cream (gelato di grappa)

Ingredients:

  • 2 cups heavy (whipping) cream
  • 1/2 cup half-and-half
  • 8 egg yolks
  • 1 cup sugar
  • 1 vanilla bean, split
  • 1/3 cup grappa

In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and fluffy, 6 to 8 minutes. Slowly whisk some of the hot cream mixture into the egg yolks, then add the egg yolks to the hot cream mixture. Scrape the seeds from the vanilla bean and add to the mixture, then put the pods in the pan. Stir in the grappa and cook over medium heat for 8 minutes, or until the mixture begins to boil and is thick enough to coat a spoon. Remove from heat and strain. Let cool to room temperature. Cover with plastic wrap and chill in the refrigerator overnight.

Freeze in an ice cream maker according to the manufacturer's instructions.

Source:

  • Discovery Channel - Grappa Ice Cream - http://dsc.discovery.com/fansites/greatchefs/recipes/dessert/wochemar.html

Pear-grappa sorbet with vanilla bean

This is incredibly good. Try a flavorful grappa -- my favorite is Grappa di Freisa di Valdivilla, "Mondaccione", by Coppo.

Ingredients:

  • 4 pounds very ripe Williams or Comice pears, peeled and cored
  • 2 tablespoons sugar
  • 1 cup water
  • 2 vanilla beans, split lengthwise
  • 5 ounces grappa, or Poire Williams eau-de-vie
  • Juice of 2 lemons

Combine the sugar and water in a nonreactive saucepan. Scrape the seeds from the vanilla bean, and add it and the pods to the water. Add the pears, bring to a simmer, and cook until soft, about 15 minutes. Remove pears and purée. Add the grappa or eau-de-vie and lemon juice to the poaching liquid, then stir in the pear purée. Let cool.

Freeze in an ice cream maker, or in a metal container for a granita texture.

YIELD: 10-12 servings

Source: http://www.gumbopages.com/food/dessert/pear-sorbet.html


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Created:  Thursday, June 27, 2002; Last Updated: Monday, December 31, 2012
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