COLD COMFORT

Cool and Creamy in Summer.

Today, ice creams are global, and every region, country even city has its own, typical brand of icecream, with its loyal band of supporters. The Gelato is simply the Italian word for ice cream, however, is a little different of ice cream as we know it. It has low fat than an ice cream, because of which it is softer.

A Gelato can look wonderful because of the colours, and there as many types of Gelato as there are flavours. You can have a gelato with honey and walnut, with praline, chocolate and hazelnut or even a Black Forest Gelato.

One great thing about the Gelato is that you can happily experiment with it. You know something like : gelato, no problemato.

I have a very nice recipe.

Gelato Di Cappuccino.

Ingredients:

250ml milk,
600ml double cream,
3tsp instant espresso coffee powder,
10 egg yolks,
150gm castor sugar,
Whipped cream and powdered chocolate for garnish.

Method:

In a heavy- bottomed saucepan, boil milk, cream and coffee, and then set aside. In a bowl, beat egg yolks and suger until pale and creamy. Slowly add the hot milk, stirring continuously with a balloon whisk. Clean the saucepan, and return the mixture to it. Stir on low heat with a wooden spoon until the custard thickens enough to coat the back of the spoon . Strain the custard into a bowl leave to cool. Churn in an ice cream machine. Serve with fresh whipped cream and a sprinkling of powdered chocolate.