We all grew up eating ice cream and loving every bite. We never dreamed how the ice cream eating experience could soar to the level of delight that it has. The advancement of today’s ice cream maker has made us realize that we were only practicing for the good stuff.
The ice cream maker of today has grown into a colossal wonder, a small appliance that can and will enhance your life.
The ice cream maker of today is not just an ice cream maker. It is a maker of many things. This ice cream maker allows you to create your own fabulous desserts or take advantage of all the recipes that have been written before you.
Your family and friends will be tasting delights that you had only heard about. You may have been in a country or a city with a restaurant that served gelato, a fluffy Italian style ice cream, which you loved so much, but never dreamed that you would ever be able to make in your own home. Well, now you can, because that is one of the features of the new ice cream makers. Not only can you make gelato you can make frozen yogurt, sorbet and frozen drinks.
Your Ice cream maker will become the spice of your life, because your friends will all want to be a guest at your house and enjoy the good things that come from your ice cream maker.
Your kids will enjoy bringing their friends home for dinner and dessert. They may even create their own delicious delights. There are ice cream makers that are designed with kids in mind. The Gel ball contains a gel that when left in the freezer for several hours will freeze ice cream mixture placed inside. The ball is then rolled around or tossed around which churns the ice cream. The soft serve ice cream maker is good for making ice cream cones.
Today’s ice cream makers sit on the kitchen counter top, claiming their own space, which makes it very convenient for making your ice cream, sorbets, frozen drinks, or gelatos.
Attached is a delicious gelato recipe. You will think you are back in Rome.
5 cups milk
1/3 cup instant espresso powder
4 Tbsp. cornstarch
1-1/2 cups sugar
In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder, whisking until the powder is dissolved.
In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved
In a large saucepan combine the remaining 4 cups milk and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved.
Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the espresso mixture.
Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer’s instructions.
Makes about 1 quart
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