Homemade Gelato

How to make a homemade Italian ice cream – without the ice cream maker! All you need? Two very easy ingredients: condensed milk and cream!
We felt like having some ice cream, so we made it with condensed milk! To make the little ones happy at home or to spend some carefree time and enjoy a good homemade gelato watching (yet another) movie. Usually, recipes for homemade gelato are not usually easy to make without an ice cream maker, but this one? We’ve bypassed every obstacle. Shall we try it together?

Easy homemade Italian gelato: the ingredients
Is it possible to make an ice cream with two ingredients? Yes – if you follow our easy recipe! To prepare this homemade gelato, you just need condensed milk and fresh cream! This is how to make a homemade ice cream without the ice cream maker.

Condensed milk and cream: the quantities
You’ll need 250 grams condensed milk and 500 grams fresh cream. You can vary the quantities according to your needs, but always maintain this ratio. For the recipe of homemade gelato with condensed milk, you will always need one portion of condensed milk and two portions of fresh cream. For the recipe to work well, work them while they are very cold!

Homemade gelato: the process
Take a bowl that you have cooled in the refrigerator (preferably glass or steel) and whip the cream using an electric mixer. Once whipped, gently add the condensed milk to the mixture with a spatula and take care not to remove the cream.

Ice cream without the ice cream maker
Now our homemade gelato is ready to cool in the freezer for 4 and a half hours before being served. To make sure it does not absorb the odors of other foods, cover the bowl with plastic wrap. For a creamier result, work it with a spatula every half hour after 3 hours. Condensed milk allows us to prepare a gelato without an ice cream maker thanks to its creaminess and the fat it contains. If we used the ingredients of the classic recipe, our homemade ice cream would freeze!

The chocolate variant
The condensed milk ice cream we have prepared can be enriched with cocoa powder to create an effect similar to that of chocolate ice cream. If you love the intense taste of dark chocolate, we suggest choosing unsweetened cocoa to correct the sweetness of cream and condensed milk. To prevent it from forming lumps, work it with condensed milk before adding it to the cream.

Stracciatella
If you love stracciatella gelato, add chocolate flakes to the mixture once three hours have passed in the freezer. Adding it at this point, you don’t risk melting it and we'll get a pleasant crunchy effect!

Homemade fruit ice cream
To turn this basic recipe into a tasty fruit ice cream, choose the fruit you prefer and reduce it to a purée using a blender. If the mixture is watery, add it to some water and sugar until it forms a sort of compote. Let it cool and transfer to the freezer for about ten minutes before adding it to the mixture after two hours of cooling. This step will not be necessary with very creamy fruits like bananas and mango!

Negroni variations

https://advancedmixology.com/blogs/art-of-mixology/negroni-cocktail-recipe

The Airedale:

For those who enjoy something a little stronger, the Airedale packs a sour punch. It consists of bourbon, rye whiskey, Aperol and simple sugar syrup - ideal if you like a bittersweet beverage.

Method: 

• Mix bourbon, rye whiskey, Aperol and sugar syrup with ice
• Twist one grapefruit peel over the ice
• Stir and strain into a tumbler with ice cubes
• Twist another grapefruit peel over the beverage and simply wedge it between the ice and glass

Aperol Summer Negroni

The classic Italian cocktail traditionally consists of one part gin, one part vermouth rosso, and one part Campari, and is garnished with orange peel. It should be stirred and not shaken, built over ice and garnished with a twist of orange zest.

But for a modern take, why not try adding Aperol rather than Campari?

Method:

• Peel an orange and, using a muddler, crush the zest into the bottom of the glass 
• Fill the glass with ice cubes 
• Combine gin, vermouth and Aperol in equal parts 
• Gently stir and garnish with orange and raspberries for a summery finish 

Mexican Corn

Give summer corn a boost with a popular Mexican preparation. This recipe instructs you to char the corn, which will downplay its sugary sweetness, bring out a complex, smoky flavor and create the perfect canvas for more powerful flourishes. Use chile powder made of 100% dried chiles, like ancho or guajillo, without added salt and spices.

ELOTES

• 6 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 tablespoon fresh-squeezed lime juice
• ½ teaspoon chile powder, plus more to taste
• ¾ cup fine-crumbled Cotija cheese or queso fresco
• 4 ears corn, shucked
• Chopped cilantro, to finish
• Lime wedges, for serving

1. Combine mayo, sour cream, lime juice and chile powder in mixing bowl. On separate plate, sprinkle cheese in single layer. Set aside.
2. 
   
3. Warm grill or cast-iron pan over high heat. Add corn, in batches, if necessary, and cook, turning, until lightly charred, 6–10 minutes.
4. 
   
5. Using spoon or brush, coat hot corn evenly with mayo mixture. Quickly roll each ear in cheese, and shake off excess. Finish with cilantro and chile powder, to taste. Serve with lime wedges. Serves 4.

Parmesan Pesto Roasted Potatoes

YIELD-Serves 4 to 6
PREP TIME-5 minutes to 10 minutes

COOK TIME -26 minutes to 27 minutes


INGREDIENTS

• 2 pounds baby red or Yukon gold potatoes
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan cheese, plus more for serving

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 425°F.
2. Halve 2 pounds baby red or Yukon gold potatoes and place them in a large bowl. Add 1/4 cup basil pesto, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the potatoes to a rimmed baking sheet and arrange so they are cut-side down.
3. Roast until the potatoes are lightly browned on the bottom and they easily release from the pan with a flat spatula, about 15 minutes. Toss the potatoes and roast until browned all over and tender, about 10 minutes more.
4. Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with 1/2 cup finely grated Parmesan cheese. Broil until the cheese is soft and melted, 1 to 2 minutes. Serve garnished with more cheese, if desired.

Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith

PREP TIME - 5 minutes
COOK TIME - 5 minutes
SERVES - 2 to 4

Ingredients

• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika
• 2 bay leaves, crushed
• 4 tablespoons (1/2 stick) butter
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1/2 cup fish stock (or chicken stock)
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 pound shell-on shrimp
• 2 tablespoons minced fresh parsley
• Hot crusty French bread, for serving

Directions

1. In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
2. In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
3. Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
4. Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

Whiskey Sour to Bourbon Mojito, 5 whiskey cocktails

https://www.gqindia.com/live-well/content/whiskey-sour-to-bourbon-mojito-5-whiskey-cocktails-recipes-easily-make-at-home

Mango-Habanero Aioli

https://www.foodandwine.com/recipes/mango-habanero-aioli?did=536090-20200624&utm_campaign=faw-daily_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=062420&cid=536090&mid=35928008978

Classic Beer Spritz

https://uproxx.com/life/best-summer-cocktail-2020-beer-spritz/


Ingredients:

• 4-oz. Berliner Weisse
• 2-oz. Campari
• Ice
• Orange peel

Method:

1. Fill a rocks glass with well-frozen ice cubes. Add in Campari. Slowly pour the Berliner Weisse over the ice. If you pour too fast, it’ll foam and overflow.
2. Give the drink a small stir. Peel off a finger of orange rind and spritz the oils over the top and rub the rind along the edges of the glass. Drop in the orange rind. Serve.

New Orleans cocktail styles

https://advancedmixology.com/blogs/art-of-mixology/vieux-carre-cocktail-recipe

Hadrians Wall

Drink - Hadrians Wall

• 2 ounces dark rum (I used a blend)
• 3/4 ounces Campari
• 3/4 ounce Cointreau

1. Add everything to a mixing glass filled with cracked ice and stir until very cold (aim for a whole minute). 
2. Strain into a pretty glass and taste. 
3. If you feel like it needs a little acid, squeeze some lime in there, or just garnish with a wheel or strip of zest. 
4. If you don’t have any lime, that’s fine too. Like I said, it doesn’t really need it.

Banana-Rum Old-Fashioned

Ingredients

• 1 ounce 100-proof bourbon (such as Evan Williams Bottled-in-Bond) 
• 1 ounce light rum (such as Campesino Silver X) 
• 1/2 ounce crème de banane (such as Tempus Fugit Spirits) 
• 1 dash Angostura bitters 
• 1 orange peel strip

1. Fill a tall mixing glass with ice cubes. 
2. Add bourbon, rum, crème de banane, and bitters. 
3. Stir for 5 seconds; strain into a rocks glass over a large ice cube. 
4. Twist orange peel strip over cocktail to express oils; 
5. tuck orange peel into glass, or discard.

Paper Plane

Ingredients

• 3/4 ounce bourbon
• 3/4 ounce Nonino Quintessentia amaro / Campari
• 3/4 ounce Aperol
• 3/4 ounce fresh lemon juice

DIRECTIONS

1. Combine all the ingredients in a cocktail shaker three-quarters filled with ice.
2. Shake until chilled.
3. Strain into a coupe glass.