When they do come, they are bringing with them Italian Ice and Gelato.
It's hot out there. We need gelato and ice cream recipes to help beat the heat.
The following recipes are from the legendary cookbook:
The Italian Cook Book, The Art of Eating Well
by Maria Gentile
You will not find any preservatives or additives in any of these recipes. Just pure and wholesome ingredients.
Isn't that the best way to enjoy food?
There is a simplicity and elegance to all of the recipes contained here. Simple to make. Simple to create. And simply good.
A cool refreshing glass of pure water with lemon,
Although it is in America that there is a greater consumption of ice
cream, it is in Italy that it was first made, and in various European
capitals it is the Italian gelatiere who prepares the frozen delicacy.
A few Italian recipes of gelati will then be acceptable, we believe,
as a conclusion to this little work.
(Gelato di limone)
Granulated sugar, 3/4 lb.
Water, a pint.
Lemons, three (good sized).
Boil the sugar in the water, with some little pieces of lemon peel, for
about ten minutes, in an uncovered kettle. When this syrup is cold,
squeeze the lemons one at the time, tasting the mixture to regulate the
degree of acidity. Then strain and put in the freezer packed with salt
(Gelato di fragola)
Ripe strawberries, 3/4 lb.
Granulated sugar, 3/4 lb.
Water, one pint.
A big lemon.
Boil the sugar in the water for ten minutes in an uncovered kettle. Rub
through a sieve the strawberries and the juice of the lemon and the
orange: add the syrup after straining, mix everything and pour the
mixture in the freezer.
(Gelato di aranci)
Four big oranges.
One pint of water.
Sugar, 3/4 lb.
Squeeze the oranges and the lemon and strain the juice.
Boil the sugar in the water for ten minutes, put in the juice when cold,
strain again and put in the freezer.
Pistachio Ice Cream
(Gelato di pistacchi)
Milk, one quart.
Sugar, six ounces.
Pistachios, two ounces.
Skin the pistachios in warm water and grind them very fine with a
tablespoonful of the sugar, then put in a saucepan with the yolks and
the sugar, mixing everything together. Add the milk and put the mixture
on the fire stirring with the ladle and when it is condensed like cream,
let it cool and put in the freezer.
To make this ice a special ice cream mold is necessary, or a tin
receptacle that can be closed hermetically.
Take several varieties of fruits of the season, ripe and of good
quality, that is to say, strawberries, cherries, plums, apricots, a big
peach, a good sized pear, a piece of good cantaloupe. Peel, skin and
remove stones and cores of all these fruits. Then cut them into very
thin slices, throwing away the cores and stones.
When the fruit is prepared in this manner, weigh it, and sprinkle over
one fifth of its weight of powdered sugar, squeezing also one lemon.
Mix everything and let the mixture rest for half an hour.
Put a sheet of paper in the bottom of the mold that is to be filled with
the fruit pressed together, close, and pack in salt and ice, keeping it
for two hours or a little less.
Note: This is not the tutti frutti ice cream as is known in America, but a
macédoine of fruits, that comes very pleasant to the taste in the
This book was originally published in 1919.
Gelati All Over the Planet,
P.S. If you would rather purchase a gelato maker, look no further: