New gelato machine -- we're on batch #4: Kahlua Stracciatella

got a gelato maker this week and it is fun and fast. I have used ice cream makers in the past, from hand cranked salt on ice classics to a $40 frozen spinning insert machine to Taylors that hold 5 gallons of mix. But always loved gelato a little more than ice cream.

This thing will make a batch in 20 minutes and you can go from scratch without tempering eggs, or anything time consuming. Really fine texture with very little air. You can also make gelato with liquors, which, at 5pm on Friday is sounding pretty good. The first batch was going to be stracciatella (chocolate chip but using shaved dark chocolate) but the phone rang and the batch was nearly solid by the time I got off. I had no idea how fast this thing would freeze batches. So the first batch was a slightly too sweet version of vanilla -- it is extra sweet to sit against the bitter dark chocolate. So we are calling that batch "birthday cake" bc that is what it tasted like.

Next batch was blueberry sorbet made with blueberry preserves. It was okay but a little thin flavor wise. Then we made a batch of "London Fog" which is Earl Grey Black Tea, milk, and vanilla. That turned out well. Cranked down the sugar and really let the whole milk provide a more subtle sweetness. I will do other teas.

But now we are set up for the Kahlua chocolate chip. If it works well we will try a version of Bailey's and maybe add mint chips. I love cookies and cream so that is on the list too. There are wilder recipes like meyer lemon with toasted poppy seed, lime coconut, Prosecco sorbet, Tiramisu gelato, cheesecake gelato with graham cracker crumbles and german chocolate cake...

Any suggestions? requests?

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...(it's NOT the one these flavors will bring up on Google -- that's a pretty BIG company).
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Blackberry (flavored with a little Cabernet Sauvignon -- sorbets with wine are MANIFIQUE!!!!)
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Blood orange
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I was telling an older cashier at a gourmet supermarket here in Tucson (AJ's -- WONDERFUL)
how GOOD the Blood Orange Sorbet was and she showed it to the 18-year-old(?) bagger and
asked if she had ever tried it.
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The bagger moaned softly and just melted towards the floor a little bit.
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The cashier laughed and used that great line, "I'll have what she's having."
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I don't usually like cab but maybe with a drier merlot or barbera. I like extending one flavor into another or finding some depth in the main flavors by using a contrasting accent. The machine came with italian recipes and one is for prosecco sorbet but I think I can do it with Gavi.

Shiner Bock make really good ice creams/gelatos.

Have fun, it sounds great!

looking for some flavors that lean away from sweet and that sounds promising.

some such thing. I have wanted but never made it into one to try it.
However, about a year ago an Eyetalian restaurant opened in an industrial building in an industrial area.
They were in the L A Times. And recommended. So we went. Ok food, but their own gelato made thru' the glass windows.
About 40 flavors. Delicious. We go about once a week for the gelato. The name of the place? Eatalian. (Gardena, CA)
Check them on the web or L A Times archives. They may have some recipes or something. But 40 flavors?
You name it, they got it. All freshly made, and always many people there.
dc

Coconut Sorbet last year that was heavenly. I would try coconut if you like that flavor.

have to get some coconut milk (and some limes).

on how to make it (Coconut Sorbet) -- it doesn't look too hard. I have yet to try it though but need too as I promised my daughter we'd make it because she really liked it too.

Gelato seems a little trickier to me, but again we've never tried to make it. The sorbets I've "winged" leave much to be desired, and after reading a few gelato recipies, it seems to me I'm not adding enough surgar. Your "London Fog" sounds like it would make a neat ice cream flavor.

Have you ever made a pumpkin gelato?

and so far my only sorbet was the blueberry which came out thin. I need to work on concentrating the flavors.

Gelato so far has been easier because there is no egg in most of it. So you don't have to heat and strain or make a custard base (unless you want to). I have just been playing with ratios of milk to cream and dairy to sugar. Kind of experimenting to see what the range is. (tough research but SOMEBODY has to do it...)