
Sunday, August 9, 2009
Friday, August 7, 2009
Thursday, August 6, 2009
Nuetella Gelato
This recipe of Hannahlily's gelato will bring back memories for you if you've been to Italy. While in Italy, we did our best to have two scoops of gelato every day until we were in Florence where we accidently, not speaking Italian, ordered ten dollar bowls of gelato. While enjoying our gelato in the square surrounded by beautiful statues, a tourist stopped to take a picture, I moved so I wouldn't block his view then realized that he was taking a picture of us with our big bowls of gelato.
Nutella Gelato
2 c. whole milk
1 c. heavy cream
1/2 c. & 1/4 c. sugar
4 egg yolks
l/2 t. vanilla
1/2 c. Nutella
In a saucepan combine the milk, cream, & 1/2 c sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with remaining sugar using electric mixer until the eggs have become thick & pale yellow, about 4 minutes. Pour 1/2 c of the warm milk & cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly , until the mixture becomes thick enough to coat the back of a wooden spoon, about 7-l0 minutes.
Place a strainer over a medium bowl & pour the warm custard mixture through the strainer. Stir in the vanilla & Nutella until dissolves. Chill mixture in refrigerator. Pour into ice cream maker & follow manufacturer's directions to freeze.
Nuetella Gelato sandwiched between mini peanut butter cookies.
This hazelnut-chocolate spread originated in Italy when cocoa was in short supply during WWII. It is available in the peanut butter section of grocery stores.
Nutella Gelato2 c. whole milk
1 c. heavy cream
1/2 c. & 1/4 c. sugar
4 egg yolks
l/2 t. vanilla
1/2 c. Nutella
In a saucepan combine the milk, cream, & 1/2 c sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with remaining sugar using electric mixer until the eggs have become thick & pale yellow, about 4 minutes. Pour 1/2 c of the warm milk & cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly , until the mixture becomes thick enough to coat the back of a wooden spoon, about 7-l0 minutes.
Place a strainer over a medium bowl & pour the warm custard mixture through the strainer. Stir in the vanilla & Nutella until dissolves. Chill mixture in refrigerator. Pour into ice cream maker & follow manufacturer's directions to freeze.
Nuetella Gelato sandwiched between mini peanut butter cookies.
This hazelnut-chocolate spread originated in Italy when cocoa was in short supply during WWII. It is available in the peanut butter section of grocery stores.Wednesday, August 5, 2009
Quote #13
One day a man was walking along the beach when he noticed a boy picking something up and gently throwing it into the ocean. Approaching the boy, he asked, “What are you doing?”
The youth replied, “Throwing starfish back into the ocean. The surf is up and the tide is going out. If I don’t throw them back, they’ll die.”
“Son,” the man said, “don’t you realize there are miles and miles of beach and hundreds of starfish? You can’t make a difference!”
After listening politely, the boy bent down, picked up another starfish, and threw it back into the surf. Then, smiling at the man, he said…”I made a difference for that one.”
Tuesday, August 4, 2009
Sunday, August 2, 2009
Saturday, August 1, 2009
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