Ice Cream

Today the Ice cream/Gelato maker came back out and I am in a mad search for a recipe I used last year that had Jell-o in it.......no this isn't the recipe that you make the jell-o then add ice cream too it; It is a real ice cream recipe.
In my looking I made Mockarita sorbetto and a lemon ice cream that is light and delish.....
I guess I am in this mood due to it being the 4th weekend....the weather is not July 4th like...very rainy today and probably tomorrow as well......but Ice cream/gelato is so summer, and homemade is the best.

I have always loved homemade ice cream.....we got an old fashioned churn machine our first year of marriage.....we still have it, it survived the fire. We also had a whole set of ice cream glass wear, sundae cups, split boats, etc....they didn't survive the fire....oh well,we have moved on.
2 years ago after going to Italy I came home a gelato lover......ice cream is wonderful, but gelato is heavenly! I would try the gelato every where we went. The Christmas following our trip Gary got us a Lello Gelato Pro.....it is a great ice cream making machine.

Ice cream as we know it today really began in 16th century Italy. There are several types of ice cream;French-Style, Philadelphia-Style and Gelato. The Drench-Style is custard based that is silky and smooth.It is also very rich. Philadelphia-Style is also called American -Style and is made without eggs so this style is easier to make than custard based ice creams. Gelato is Italian ice cream, made with less cream than other Ice creams, but from a rich egg/custard base. Less cream makes it a percentage of fat, which means the finished product is denser and not as rich, but the flavors are intense. It also has less air Incorporated into it. There are also the ices that are associated with ice cream, but they are made with little or no milk products; Sorbet-Sorbetto Italian , Granita, and Sherbet.

It is easiest to make Philadelphia-Style because you don't have to cook a custard base, or a Sorbetto which is fruit puree and simple syrup. Any custard/egg based ice cream while delicious can be a challenge with scalding the milk and tempering the eggs, but the results are rich. The taste difference between Gelato and French-Style is the thick cream feel left coating your mouth....however with Gelato I have never felt like I was missing out, the flavor and texture are usually intense and smooth......and it is really nice that Gelato lower fat.

I want to get a pizzelle maker and roller or a waffle cone maker so I can make my own cones.

Now where is that recipe?!?!?!
MCC