Frozen Dessert Follies !

Here are 6 frozen dessert idea to try in your business or home.

1. Ice cream / expresso or as our Italian friends call it “Affogato”

Ingredients

  • 2 medium scoops of ice cream (flavor of your choosing)
  • 4 oz (118ml) of espresso
  • Chocolate syrup or any other flavor

Preparation

  • Put the ice cream in a bowl or a mug
  • Pour the expresso on top
  • Add syrup if you like
  • Serve immediately after preparation

2. Ice Cream Cupcakes

Ingredients

  • Cupcake Mix (flavor of your choosing)
  • Ice Cream (flavor of your choosing)
  • Frosting (whipped cream, etc)
  • ¼ cup of what you want as toppings (chocolate chip, caramel, etc.)

Preparation

  • Preheat oven and prepare cake mix according to package directions
  • Line muffin tin with cupcake liners
  • Pour one tablespoon of prepared cake batter into each muffin tin
  • Bake for 12-15 minutes
  • Remove from oven and cool
  • Spread ice cream on top of each cupcake
  • Place in freezer for 3-4 ours to set
  • Put afterwards icing on top (if you want)
  • Garnish with what you chose

3. Ice Cream Sandwich

Ingredients

  • Ice Cream (flavor of your choosing)
  • Cookie (flavor and number of your choosing)

Preparation

  • Divide the ice cream between the cookies, putting it on their flat face.
  • Close the sandwich with the rest of the cookie, flat side down, pressing gently
  • Smooth the edges
  • Place the sandwiches on a baking sheet, cover and put in the freezer for 30 minutes or until ready to serve

4. Ice cream cake

Business version

Ingredients

  • Crust pie “Graham” (found in grocery stores) (if want to make a crust yourself you can use the recipe for homemade version)
  • Ice Cream
  • 15 ml (1 tbsp.) chocolate chip
  • 15 ml (1 tbsp.) maple chip

Preparation

  • Take the pie crust and place it in a mold
  • Pour the ice cream from your machine to the crust
  • Put in freezer to set
  • Garnish with maple chips and chocolate chip
  • Unmold and cut into points

Home Version

Ingredients

  • 375 ml (1 1/2 cups), biscuits crumbs
  • 2 liters (8 cups) of ice cream (flavor of your choosing)
  • 60 ml (1/4 cup) chocolate chip
  • 10 ml (2 tbsp.) maple chip
  • 80 ml (1/3 cup) softened butter

Preparation

  • Preheat oven to 190 ° C (375 ° F)
  • In a bowl, mix the crumbs with butter
  • Line a springform pan of 20 cm (8 inches) with parchment paper, then evenly spread the mixture prepared in the previous step
  • Bake 8 to 10 minutes
  • Remove from oven and let cool
  • Using electric mixer, mix the ice cream a few seconds, until slightly softened
  • Incorporate to the ice cream, the chocolate and half of maple chip
  • Pour the preparation into the pan and freeze a least 1 hour
  • Garnish with the rest of the maple chip

5. Croissant and Gelato

Very popular in Italy in the form of bun and gelato (Brioche con Gelato)

Ingredients

  • Croissant or Bun
  • Gelato (flavor of rour choice)

Preparation

Method 1

  • Open the croissant or the bun in half horizontally
  • Insert the gelato between the two slice of croissant and serve

Method 2

  • Cut the croissant to the middle horizontally
  • Insert the gelato in the opening and serve

6. Bar or ice Pops

Business version

Ingredients

  • Outline of a glass 16 oz previously cut to 1″ deep (this will be the mold)
  • * You can take the molds that you want as long as they have 1″ deep
  • Ice cream
  • Garnish
  • Chocolate (Cone Dip)
  • Wooden coffee sticks

Preparation

  • Place the mold on wax paper or a baking tray
  • Fill the mold with ice cream
  • Remove the mold and insert a coffee stick (wood) up to half the depth
  • Place in freezer until set
  • Remove from freezer and dip it in a cone dip
  • Put back in freezer

If you want toppings

  • The same steps with some more
  • Before dipping it, cover the bar or pop with the desired garnish
  • Place in freezer
  • Remove from the freezer and coat them with chocolate
  • Return to the freezer

House version

Ingredients

  • 1 brick of vanilla ice cream
  • Wooden coffee sticks
  • 250 ml (1 cup) chopped almonds
  • 420 g (14 oz) mid-sweetened chocolate, chopped
  • 60 ml (1/4 cup) unsalted butter
  • 150 ml (2/3 cup) 35% cream

Preparation

  • Line a baking sheet with parchment paper
  • Open the carton
  • Cut 4 slices of 2 cm (3/4 po) thick
  • Recut slices to obtains bar of ice cream of 12,5 x 5 cm (5 x 2 po)
  • Keep the rest of ice cream for further use
  • Place on tray and freeze
  • Meanwhile, toast the almonds. Cool to room temperature
  • In a saucepan, gently melt the chocolate, butter and cream
  • Let cool
  • Coat the bar with the almond
  • Freeze again for about 30 minutes
  • By hand, quickly dip the bars in the chocolate mixture
  • Insert the sticks, if desired
  • Then freeze until chocolate is firm, about 2 to 3 hours

Gelati

The gelato an interesting product to add to an existing dairy bar or a restaurant wishing to have a little more ….

But do we really know what is the Gelato and where does it come from?

Definition:

Gelato is an Italian ice cream similar to the American ice cream, which we name more often ice milk here in Canada. The gelato is made with whole milk instead of cream, so it contains less fat and less air than a normal ice cream. This difference give the product a greater concentration of flavor and transform the texture which are denser than ice cream.

Variety:

Gelati are found in many flavors. The flavors which we can say are more Italian include vanilla, chocolate, hazelnuts, a mix of chocolate and hazelnuts, pistachio nut, coffee, caramel and cinnamon.

The gelaterias that we say contemporary will modernize the flavor and adapt them with the current tastes, but also to the taste of their customer. It is not uncommon to see fruits flavors (strawberry, coconut), popular drinks (cappuccino, chai tea or alcoholic beverages like champagne), nuts (toasted almond) or renowned dessert (cheesecake, tiramisu, apple crisp or crème brulee). The variations are endless and the challenge for gelaterias is to set themselves apart by offering inedited flavors, but delicious.

Composition:

Gelati are made from a custard make with milk, a little bit of cream, eggs and sugar which are mixed afterwards with spices, such as vanilla or chocolate. In the gelato industry, the eggs are often replaced by other stabilizing substances.

History:

The earliest beginnings of frozen desserts are recorded in 3000 B.C. when Asian cultures discovered they could consume crushed ice and flavorings. Five hundred years later, it became a custom for Egyptian pharaohs to offer their guests a cup of ice sweetened with fruit juices. Italians joined in as the Romans began the ritual of eating the ice of the volcanoes Etna and Vesuvius, and covering it with honey.

Legends say that it was during the Italian Renaissance that the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a chicken farmer and cook in his spare time, took part in the competition. Ruggeri’s tasty frozen dessert of sweet fruit juice and ice (similar to today’s sorbet) won the coveted award, which immediately put Ruggeri in the spotlight. The news of Ruggeri’s talent traveled quickly and Caterina de Medici took Ruggeri with her to France. Caterina was convinced that only he could rival the fine desserts of French chefs – and had to make his specialty at her wedding to the future King of France.

In the late 1500s, the Medici family commissioned famous artist and architect Bernardo Buontalenti to prepare a beautiful feast for the visiting King of Spain. Using his culinary skills to present an elaborate and visually pleasing display, Buontalenti presented the King of Spain with a creamy frozen dessert that we now call gelato. Buontalenti is considered the inventor of gelato.

But it was Francesco Procopio dei Coltelli, a famous restaurateur, who made gelato famous all over Europe. Procopio moved from Palermo to Paris and opened a café that soon became the hub for every novelty, from exotic coffee, to chocolate, to a refined gelato served in small glasses that resembled egg cups. The Procope, as the café was known, soon became hugely successful and gelato spread throughout France and into other parts of Europe.

Gelato made its way to the Americas for the first time in 1770, when Giovanni Basiolo brought it to New York City. At this point, there were two types of gelato – one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate. By 1846, the hand-crank freezer was refined and changed the way Americans made this frozen dessert. The freezer kept the liquid mixture constantly in motion and kept it cool throughout, making a product that was no longer granular, but creamy. This is where the history of industrial ice cream began, as the product contained more air and was less dense.

Northern and southern traditions

The history of gelato is closely tied to two regions: Dolomite in the far north of Italy, and Sicily in the far south. In Dolomite gelato was made with milk, cream, sugar, eggs, and natural flavors. Snow was stored in the cantina (basement) during the winter. When the summer brought tourists into the mountains of Dolomite,the sale of gelato was one of the major sources of income for the region’s people. Gelato was considered to be a rich man’s dessert, and few people could afford it. Reduced tourism in Dolomite brought a great seasonal migration of Dolomite artisans to Austria, Germany, Switzerland, and France to sell gelato in the rich communities there. This tradition made Italians dominant in the business of milk-based gelato both in the northern parts of Italy and in neighboring countries.

In the far south, the gelato was predominantly water based. Lower in fat and slightly higher in sugar content, it was called sorbetto or “sorbet” in English. Southern gelato producers used techniques similar to those of the Dolomite region, especially in Sicily where underground storage areas, some as deep as 30 meters (more than 90 feet,) were used to store compacted snow. Like their northern counterparts, local Sicilian artisans would travel to the neighboring countries to sell their wonderful dessert to rich clients.

Today’s modern production methods retain the best of tradition – flavor and freshness – while making gelato available to all. There isn’t a tourist in Italy who has not enjoyed the magnificent wonder known as gelato.