About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Black Grape Gelato | Main | Egg Custard Gelato / The Chimney Sweep's Gelato »

Banana and Rum Gelato

This week’s recipe sounded wonderful and I was so excited to try it. I thought this would give me an excuse to buy an ice cream maker, because that is one gadget that I don’t have in my kitchen. I was talking to my sister and mentioned the recipe and she said that she had an ice cream maker that she had gotten as a wedding present (her oldest daughter is 12) and only used once, but I was welcome to borrow it. I thought this would be a great way to see if I would like using one of the machines and then I could buy one if I thought I would use it frequently.

Becky gave me the machine last night and said that all I had to do was freeze the inner container, put in the mix, and turn on the machine and I would have gelato. Well, the unfortunate thing about wedding presents that are not used frequently, is that sometimes all of the pieces aren’t together when you need to use them. Since I had never used one of these before I thought everything was great. Process about 1 pound of ripe bananas then add in sugar, milk and rum. Mix well and then put into the ice cream maker. Turn on and then wait. The machine started turning and I thought this is great. In about 10 minutes I noticed that the outer rim of the mixture was freezing onto the container. At that point the middle of the mixture was still room temperature. That is when I started worrying. To make a long story short, I ended up manually being the paddle for the rest of the churning time. It seems that these machines won’t work right without one. Imagine that!

60Beth1.jpg


The good news is that even though the gelato was not as firm as I think it should have been, due to the machine malfunction, the flavor was wonderful. Zachary and I couldn’t wait until dessert to try it, so we actually had it for a late afternoon snack and we both loved it. Now, I will be looking for a machine to buy and trust me I will be checking for the paddle before I take it out of the store!

Comments (2)

Beth, I have a 2-quart Cuisinart I bought at Costco a few years back when some of the SlowTrav folks went on and icecream binge.

once you get your icecream maker, I'll gift you with a copy of Perfect Scoop by David Libovitz.

Making your own icecream on a regular basis will change your life....not to mention your dress size. Grin.

Beth responds- Well, you know Michael and I can't afford to increase our clothes sizes, but I think I will take the chance. I am checking the sales and will be buying one soon. The book sounds great. You know just how to tempt me to try new things! It sure worked the first time!

Marcella Hazan:

If gelato makes you fat, why are Italians in Italy so slim?

Beth, if you have a Cuisinart, get their ice cream attachment. If you don't have it, there are inexpensive ice cream makers with a bowl that you keep in the freezer, to which you clap on the mixer attachment to whip up your gelato mixture. Mine makes an excellent gelato in 30 minutes, slightly longer for chocolate.

Beth responds- I can't wait to get an ice cream maker that works well. There should be good sales next week for Memorial day, so I am going to try to get one then.

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This page contains a single entry from the blog posted on May 15, 2011 8:00 AM.

The previous post in this blog was Black Grape Gelato.

The next post in this blog is Egg Custard Gelato / The Chimney Sweep's Gelato.

Many more can be found on the main index page or by looking through the archives.

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