Wednesday, June 23, 2010
I will be blogging from the road again next week it seems. Just for a few days, don't worry. Mother Humble is in town again tomorrow and she will be dragging my three siblings and I to Eastern Washington. This is a annual method of Humble family tortu...family bonding. Forcing us Seattle based offspring to get a little vitamin D.
Usually I melt the moment the mercury climbs over 70°F and develop an instant lobster-red sunburn (despite copious amounts of SPF55), while Mother Humble contently suns herself like a lizard.
Mother Humble tends to cook up a storm on these trips, so I will probably have a chance to share one or two of her recipes.
So, today's dish. Gelato. Yum! Though, I'm not exactly certain this is a "gelato" rather than an ordinary "ice-cream". Defining these things is complicated and I'm just happy to eat the stuff, so I'll leave it to the team at Gourmet Magazine (RIP) to label this dessert.
If you're a fan of Häagen-Dazs Pomegranate chip ice cream, you'll enjoy this recipe.
A few notes:
I know some of you will be tempted to omit the booze and use something else. However we're not just using it for flavor, like the air in the ice cream, the alcohol helps give this dish a softer texture. Alcohol has a freezing point below that of water, temperatures below those of an ordinary home freezer. So, where ordinary juice would freeze solid, alcohol stays fluid.
Also, if you don't wish to drop $50 on a bottle of PAMA pomegranate liqueur, feel free to use an off brand. I'm using PAMA's ridiculously named cousin: Luscious Pomegranate Pleasure. I don't really drink so I can't tell you if one tastes better than the other, but I do think the Lusci...LPP's garish red hue helps boost the color of the ice cream.
Gourmet's Pomegranate Gelato
adapted Gourmet 2006 as seen at Epicurious
yields 1 quart
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1 1/4 cups Pom-Wonderful*
1/3 cup pomegranate liqueur
1 teaspoon fresh lemon juice
1/2 - 1 cup chopped dark chocolate (optional)
*You may use other brands of pomegranate juices, just make sure it is 100% pomegranate juice. I've seen several brands that are diluted with grape juice.
In a medium, heavy-bottomed sauce pan, whisk together the cream, milk, sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking occasionally, then once boiling, whisk constantly for two minutes. Remove from heat, pour through a mesh strainer into a large bowl and add the remaining ingredients.
Chill this mixture in the refrigerator until very cold.
Once cold, add the mixture to your ice cream maker and churn according to the manufacturer's instructions. If using, add the chocolate during the last 5 minutes of churning. Once finished, transfer to an airtight container and freeze until firm.
Soften gelato slightly in refrigerator, about 20 minutes, before serving.