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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
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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 |