22 Sep · GelatoMyWay · 4 Comments

Melon Gelato

 Melon Gelato (home-made italian ice cream)

 

“… It’s the end, the end, the end of summer
The end, the end, the end what a bummer…” 

 

Steel Monkeys sang a few years ago and with this refrain in my ears and a melon in my hands, one of the last of the season, I am going to make the best melon gelato you’ve ever tasted ….

Try it and I promise you will not regret it!

Here is the recipe:

Ingredients:

300 gr. of  melon cut into small pieces
90 gr. of sugar
200 ml. of milk
100 ml. of cream
10 gr. of milk powder
4 gr. of stabilizer

Procedure:

Measure milk and cream, pour sugar and melon , previously cut into pieces, and then blend well in a blender.

Add stabilizer and mix again, put the mixture in the gelato maker machine and stir for about 30/40 min. or until you see the a well mounted gelato.

Let stand for about 1 hour in the freezer.

We have it paired with “Parma” or” San Daniele” ham and we loved it.

Try it for yourself and …see you soon!

Valentina Pacini

 

 

4 COMMENTS

  • Holly says:

    What is the stabilizer?

    • GelatoMyWay says:

      Hello!

      Use of stabilizers is needed to homogenize the fat and water content of the ingredients mix to prevent ice crystals from forming and as a result, gelato (ice cream) or sorbet will be easyer to scoop , creamy and “textured” at taste.
      Please check our gelato ingredients page for an explanation of what stabilizers are.

      One USA supplier of pastry products is PastryChef where you can buy ice cream stabilizers.
      Check carefully the product directions for the right quantities and , since use of stabilizers is almost unavoidable, always try to find those employing only natural ingredients.

      If You need further help You can also contact us directly at info@gelatomyway.com .

      Thank You!
      Valentina P.
      GelatoMyWay.com

  • KJL says:

    I added the carob flour as the stabilizer and it turned the mixture brown and gave it a nasty taste. I had to dump the whole batch…what else can be used?

    • GelatoMyWay says:

      Hello,
      I use a stabilizer which is a blend of guar flour and carob. I never used only carob, so I would not know how to advise you the best.
      But it seems to me odd that 4 grams. carob flour has altered in a manner so devastating preparation.
      For any other questions, please feel free to contact us.

      Valentina
      GelatoMyWay.com

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