The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [269]
2. Strain through a fine-mesh sieve into a deep-sided 9 × 12-inch metal baking pan, and discard the espresso grounds. Add the simple syrup, and stir until well combined. Place in the freezer, uncovered, until the mixture is nearly set, at least 4 hours, whisking it every hour.
3. Remove the mixture from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice. (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.) Serve.
frozen chocolate malted
MAKES TWO 1½-CUP SERVINGS
This dessert was inspired by the Frozen Hot Chocolate at Serendipity, a restaurant in New York City.
1¼ cups heavy cream
¼ cup milk
7 tablespoons sugar
6 tablespoons cocoa powder
1 tablespoon malted milk powder
3 cups ice cubes
Chocolate shavings, for garnish (optional)
1. Whip ½ cup cream, and set aside.
2. Place the milk, remaining ¾ cup cream, sugar, cocoa, and malted milk powder in the jar of a blender, and blend until smooth and frothy.
3. With the motor running, add the ice cubes, a few at a time, until the mixture is thick and smooth. Pour the mixture into tall glasses, and top with the whipped cream and chocolate shavings, if desired.
cherry ice
SERVES 4
½ cup dry white wine
1/3 cup honey
2 tablespoons fresh lemon juice
2 cups pitted cherries, fresh or frozen, plus whole ones for garnish
1. In a medium bowl, whisk together the wine, honey, and lemon juice until combined. Set aside.
2. Place the cherries in a food processor; pulse until finely chopped. Transfer to the bowl with the liquid mixture; stir until combined. Pour into a shallow metal pan and place in the freezer. Stir with a fork every 10 minutes until the mixture is slushy and partially solidified, about 35 minutes. Spoon into serving cups; garnish with whole cherries.
chocolate gelato
MAKES 1½ QUARTS
Use the highest-quality chocolate you can find.
3 cups whole milk
1½ cups heavy cream
1/3 cup unsweetened cocoa powder
8 large egg yolks
1/3 cup sugar
6 ounces bittersweet chocolate, finely chopped
1. Prepare an ice-water bath, and set aside. In a large saucepan, bring the milk, cream, and cocoa to a simmer over medium-low heat. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale yellow and very thick, 3 to 5 minutes.
2. Add half the milk mixture to the yolk mixture, and whisk until blended. Stir the combined mixture back into the remaining milk mixture. Add the chocolate, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
3. Pass the mixture through a very fine sieve into a large mixing bowl. Set the bowl in the ice bath, and chill completely. Freeze in an ice-cream maker according to the manufacturer’s instructions until the gelato just holds its shape. Transfer to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.
ABOUT GELATO
Gelato means “frozen” in Italian, and, in a way, the translation is apt for a dessert whose flavors remain so true to their original sources. Gelato differs from what we think of as ice cream in a few ways, its delicate taste among them. Small bits of chocolate or nuts occasionally make an appearance, but more often the dessert is smooth and simple, its flavors derived from a careful infusion of natural flavors. Steeping the ingredients in warm milk for at least 30 minutes gives the dessert its purer, more intense taste, so pistachio tastes exactly like pistachios, mango like mangoes, and so on.
Gelato also has less butterfat than American ice creams; whereas ice cream is made from cream, gelato is traditionally made with egg yolks and milk. (Another frozen dessert called gelato alla crema is made with egg