Tag Archives: gelato

Apple Gelato with Calvados

4 Jul

When we were in Paris, we had a very tasty dessert featuring Calvados, an apple brandy from France.  It was served poured over the top of an apple gelato that had a slightly limey taste.  As we ate the dessert, we alternated between smacking our lips and trying to figure out exactly what was in it so that we could recreate it once we were home.

This weekend, we gave it a try, and although I did not get it just right the results were delicious.  The resulting dessert was less citrusy but tasted more like apple pie.  It was creamy, flavorful, and a refreshingly light dessert that is the perfect end to a meal on a hot day.  Adding a little Calvados to the top adds a little extra flavor and creates a slightly boozy float.  The gelato is good enough to stand on its own, so feel free to omit the Calvados.  If you don’t have Calvados but still want to add something, I’d suggest using brandy or bourbon in its place. 

Apple Gelato with Calvados
Serves: 8
Serving Size:  1 scoop
2 granny smith apples, cored and diced
2 c. water
2 T. sugar
1/4 c. lemon juice
1 c. soy creamer
1 egg yolk
1/4 c. sugar
1/2 c. Calvados

Place apples, lemon juice, water, and 2 T. sugar in a pan.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat and let cool for a few minutes.  Pour into blender and puree until smooth.  Strain, reserving all of the liquid and discard the rest.

In a double boiler, heat creamer until very warm but not boiling.  In a small bowl, whisk together 2 T. of the hot creamer with the egg yolk, until well combined.  Add egg mixture to remaining creamer and whisk until combined.  Add sugar, and continue to stir until it thickens enough to coat the back of a spoon.  This usually takes about 10-15 minutes.

Remove from heat and combine the apple mixture and creamer mixture.  Cool in refrigerator for an hour, then churn in ice cream machine according to manufacturer’s directions.

When ready to serve, place a scoop of ice cream in each dish and top with 1 T. Calvados.

Estimated Calories:  125 cal/serving

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Le Boui-Boui

29 Jun

Our two main activities in Paris last week were eating and walking.  If it hadn’t been for one, we would never have been able to do the other.  One afternoon, we explored a neighborhood that is straight north of Notre-Dame.  It is pretty far away from any of the regular tourist areas, near the metro stop Etienne Marcel. Armed with the info that the “rue Montorgueil” is a street worth checking out and the names of a few restaurants to consider, we found it on the map and headed in that direction.  Not able to find the restaurants we were searching for, and exhausted after so much walking, we settled on one we found on a side street off of rue Montorgueil.

We lucked out with Le Boui-Boui.  It is a cute restaurant, the menu had plenty of items from which to choose, and the people were very friendly. 

What to Eat:
The menu appears to change regularly, and items are only available until they run out.  We had a variety of items, and loved them all.  I had a chicken salad that I’ll probably be busy trying to recreate for the rest of my life.  Lightly dressed greens with fresh herbs, chicken, roasted potatoes, fresh tomatoes, a tortilla with melted goat cheese, topped with a little balsamic and pesto.  It was hearty but not heavy, full of flavor but not overdone.

And although we were full, we had dessert anyway.  Once we saw the dessert menu, we couldn’t pass up the apple gelato topped with Calvados.  The gelato had a bit of a citrus taste with tiny bits of apple, all made a bit float-like with the addition of Calvados. 

It is worth the effort to find this location – you’ll be glad for the break from tourist areas, and the food was some of the best we had in the city.

Where to Go:
11 Rue Marie Stuart
75002 Paris, France

More Info:
Web: http://www.lebouiboui.fr/
Phone: 01 42 36 40 94

Non-Dairy Chocolate Gelato

17 Jun

Just recently, I’ve started hearing a lot about duck eggs.  It started with reading an article about a recipe for a Cardamom Cake with Rhubarb Sauce (delicious) where the author mentioned her duck egg source – who happens to live in my same town.  Dave Griffin has a beautiful spot just outside of town where he’s raising Indian Runner Ducks, then collects and sells the eggs.  We went out to the farm and were lucky enough to get the full tour.  We started by searching for our own eggs.

The kids found eggs tucked into little shady spots along paths and trees throughout the farm.  When looking for eggs, being short has some definite advantages.

The duck eggs are darker in color, have a harder shell, and are bigger than chicken eggs.  Also, the yolks are much bigger.  Dave explained that they will keep for three weeks on the countertop, as long as we don’t wash them until ready for use. 

Known for their ability to make foods extra creamy, we decided to put the duck eggs to use by making a non-dairy chocolate gelato.  One of the tricky parts about making non-dairy ice cream is trying to find a way to emulate the thick, creamy goodness that comes naturally when you use dairy products.  Although soy substitutes work well for us, we had yet to achieve the creaminess we wanted.  Turns out, duck eggs were just what we needed.

Non-Dairy Chocolate Gelato
Serves: Approx. 3 c.
Serving Size: 1/2 c. 

1 c. soy creamer
1 c. very vanilla soy milk
3 duck egg yolks (carefully separated)
1/2 c. sugar
3 oz. non-dairy chocolate chips

Over medium high heat, bring creamer and soy milk to a boil.  Remove from heat.

In a bowl, beat egg yolks then add sugar, beating until they are creamer and lighter in color.  Add 2 T. of the hot milk and continue to beat until well combined.  Add remaining hot milk and beat until lighter in color and texture. 

Place milk mixture in the top of a double boiler.  Stirring often, cook until it has thickened and leaves a thick coating on the back of a spoon.  Add chocolate chips and stir until melted and well combined.

Remove from heat, allow to cool for 10 minutes, then place in the refrigerator for an hour or two.  Using manufacturer’s instructions add to an ice cream machine and cool until it turns into ice cream.  Place in container and freeze until ready to eat.  When ready to serve, remove from freezer about 10 minutes before serving.

Notes:  It is extremely important to make sure that no egg whites get into the mixture.  If you see any floating to the surface during the process, simply skim to remove.

Estimated Calories:  265 per serving

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