Ice Cream

Mexican Chocolate Gelato

November 19, 2012 By Chef Chuck 2 Comments

Mexican Chocolate Gelato

Mexican Chocolate Gelato

“Sweet and creamy with a back-kick of hot, this is truly unique. It doesn’t feel intuitive to combine the chili powder and cayenne pepper into this, but go for it. I promise it will be awesome.” – Noelle Giguere Badertscher

Prep-time: 1 ½ hours

Serves 6-8

Ingredients:

2 cups whole milk (we used 1 cup 1% milk + 1 cup half and half)

5 egg yolks

1 1/2 teaspoons ground cinnamon

1 teaspoon chili powder

1/2 to 2/3 teaspoon cayenne pepper

2 tablespoons coffee (your leftover morning coffee works fine)

1 teaspoon vanilla extract

1/4 cup plus 2 tablespoons sugar

1 cup heavy cream (we used half and half)

10 – 11 ounces bittersweet chocolate melted (the better the quality, the richer the flavor) – we used 1 bag of Hershey’s special dark chocolate chips, melted in a double boiler.

Directions:

Bring milk, coffee, chili powder, cayenne pepper, cinnamon, and vanilla extract to a simmer (about 180 degrees if you have a candy thermometer, just be careful is doesn’t boil). Meanwhile, combine egg yolks and sugar in the bowl with a wooden spoon until combined.

To temper the egg yolks: add the milk to the egg-yolk mixture in a slow but trickle-constant stream, whisking constantly until blended. Cook over low heat (again, careful not to boil), stirring constantly, until mixture is thick enough to coat the back of a spoon.

Remove from heat, pour into a bowl and immediately stir in cream. Set bowl in an ice bath. Whisk in melted chocolate until all is combined, and let chill.

Freeze in an ice-cream maker according to manufacturer’s instructions- store in an airtight plastic container in the freezer for at least an hour before serving.

Thank you Noelle Giguere Badertscher, and John Badertscher!

Chef Chuck Kerber

chefchuck@pittsburghotplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: chocolate, chocolate desserts, chocolate recipes, dessert, dessert recipes, gelato, gelato recipe, getao recipes, ice cream, ice cream recipes, Mexican Chocolate Gelato, no-bake dessert recipes, no-bake desserts

Dell’s Sundae Grill, Munhall PA

June 26, 2012 By Chef Chuck Leave a Comment

Dell's Sundae Grill

There’s a small, quaint ice cream shop at Farragut Street in Munhall. It’s not new by any stretch of the imagination. The small building that houses the precious soft-serve ice cream machines has been around for years. In fact, I can remember going when I was a kid, and that was, well- a while ago. If you ask Munhallers where to get soft-serve they will all tell you the same thing: Dells.

I was in Munhall today visiting another restaurant when I came upon Dells. I had to stop of course, and get a small vanilla cone. The ice cream was just as I remembered- soft, sweet and fluffy. The young woman that served me was kind and accommodating. As I waited for my cone at the walk-up window, I could smell the inside of the shop… it was sweet just as I remembered. Immediately I was taken back to my childhood years. There was an older gentleman in the parking-lot; he was enjoying a much larger cone, also vanilla. He must have been a regular.

Every once in a while you come across a privately-owned eating establishment that has managed to keep its doors open for years. These eateries are special places, because there aren’t many of them around anymore.

Everyone has a nostalgic ice cream shop from their youth- Dells just happens to be one of mine. If you find yourself at the Waterfront, take some time and drive up the road and grab a cone. It may just transport you back to your younger days.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: alcohol, beer, beers, chef chuck kerber, cocktail, cocktails, cookbooks, cooking, culinary, ice cream, ingredient, ingredients, knives, mexican, Munhall, pa, pilsner, pilsners, Pittsburgh, Ramsay, recipe, recipes, seasoned, soft serve Chef, spice, spices, vegetarian, “cook books, “hot-to videos” “instructional videos” “cooking videos” vegan, “Mexican food” “south side” “Pittsburgh area restaurants” “sharpening stones” “mixed drinks”, “Pittsburgh Hot Plate” pittsburghhotplate, “Pittsburgh restaurant reviews” “Pittsburgh restaurant” “Pittsburgh restaurants” cut knife, “season food” “TV chef” “food network” urbanspoon

Pumpkin Ice Cream

September 24, 2011 By Chef Chuck 2 Comments

pumpkin ice cream

Pumpkin Ice Cream

This is my pumpkin ice cream recipe- it’s easy to make, and delicious topped with freshly whipped cream and toasted pecans!

Ingredients:

2 cups of pumpkin puree

1 ½ cups brown sugar

3 egg yolks

3 cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon powdered ginger

1 teaspoon salt

Serves 6

Directions:

Place the cream, egg yolks, brown sugar, vanilla, nutmeg, cinnamon and salt in medium pan. Whisk ingredients together, and cook over medium heat for approximately 10 minutes, until the brown sugar dissolves.

Remove mixture from heat- slowly stir in the pumpkin puree until fully incorporated.

Place in refrigerator for 4-6 hours, until mixture becomes cool.

Transfer pumpkin mixture to an ice cream maker, and mix until thick and creamy.

If you don’t have an ice cream maker, place mixture in a metal or ceramic container, and put in the freezer until hard, approximately 6 hours.

Scoop and enjoy!

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

photo: newyorkseriouseats.com

Filed Under: Recipe of the Day Tagged With: dessert, ice cream, ice cream recipes, pumpkin, pumpkin desserts, pumpkin ice cream, pumpkin ice cream recipes, pumpkin recipes

Mercurio’s, Shadyside,PA

July 26, 2011 By Chef Chuck Leave a Comment

Mercurio's

Frozen treats are good, especially during the hot summer months. Sometimes I’m in the mood for a crushed-ice (like Rita’s), regular ice cream, or gelato. I have to admit, I’ve only had gelato a handful of times… it’s good, but much different from ice cream.

Mercurio's gelato

How does gelato differ from regular ice cream? Butterfat. Gelato has lower butterfat content, and is also churned a little slower, making it denser than ice cream.

It had been some time since I enjoyed a cup of gelato, so while in Shadyside, I stopped into Mercurio’s on Walnut Street.

Gelato is usually served from rectangular stainless steel containers. There were many flavors to choose from at Mercurio’s; (fresh fruit choices looked especially good) I decided on chocolate. The dessert was served in small cup with a teeny spoon. My first bite was good- the flavors were intense, and the texture was smooth. The difference from regular ice cream was clear; it wasn’t as creamy.

Verdict

Gelato is a traditional Italian dessert that is meant to be consumed in small portions. My gelato was excellent- prepared by ice cream artisans with great care. It’s slightly-less creamy texture could be the perfect finish to a delicious meal. Since butterfat runs through my veins in abundance, I’ll stick with ice cream.

Filed Under: Restaurant Reviews Tagged With: dining pittsburgh, ice cream, Mercurio's, Mercurio's gelato, Pittsburgh, pittsburgh dining, Pittsburgh restaurant, Pittsburgh restaurant reviews, pittsburgh restaurants

June 16, 2011 By Chef Chuck Leave a Comment

When of the best parts about summer is ice cream- cold, frozen cream with sugar… yum. When I was a kid, my father would take me to Baskin Robbins. “Don’t tell your Mom we had ice cream before dinner, she’ll get mad,” he would say. We would always order the same thing- two scoops of chocolate fudge ice cream on a sugar cone; extra napkins to wipe away the evidence, please. In the two miles that it took to get home, we would finish our cones. My father would look in the rear-view mirror to make sure he didn’t have any signs of chocolate on his face; then he would make sure I was clean as well. My mom never suspected, but I imagine she was curious when my dad and I only had a few bites of dinner.

In high school, my fascination with frozen treats continued. At 15, my first job was at a Baskin Robbins in my neighborhood. After a few years in the ice cream business, I was offered a job managing a Haagen Dazs shop near the beach in San Diego. I never tired of the ice cream business, and I’m sure, even to this day that I have butter-fat coursing through my veins.

If you happen to be in Frick Park during the summer, you can’t help but notice a small ice cream shop by the name Rose’s on the corner of Braddock and Forbes. Rose’s Ice cream has been open a few years, and attracts quite a following during the summer months. Kerber’s Dairy supplies the ice cream for this particular parlor (http://www.kerbers.com/), and the flavors are a-plenty! Besides regular scooped ice cream, you may want to opt for some soft serve with sprinkles (a personal favorite).
So, what makes good ice cream? It’s simple; high butterfat content. The higher the fat content, the creamier, richer product you have. Ice creams that have a high-density are also better. Have you ever taken a scoop of ice cream that was fluffy, and seemed to be filled with air? Those are the less-desirable products, and should be avoided. Remember, dense ice creams with high fat contents are usually the best tasting.

Homemade Ice Cream

Have you ever tried making your own ice cream? If not, it’s worth trying.

Homemade ice cream is preservative-free, and delicious. Besides being easy to prepare, you can make whatever you want. Think about it, the possibilities are endless! Start with a vanilla, or chocolate base, and add any ingredients like fresh berries, chocolate chunks, or candy bits to make an original concoction.

Equipment

Ice cream makers are available almost everywhere. Most department stores carry them, as do other food specialty stores. Worried about the price? Don’t be. Ice cream makers are cheap, between $40.00 and $60.00. Depending on the machine, you can expect to make between one and two quarts per batch.

Here’s a basic ice cream recipe:

Yield 2 Quarts

Serves 6 people

Vanilla Ice Cream

Ingredients:

1 quart Heavy Cream

1 quart half and half

2 vanilla beans split in half

2 cups granulated sugar

Directions:

Place the cream, half and half, vanilla beans, and sugar in a medium sauce pot. Cook over medium heat for approximately 10 minutes, until the sugar is dissolved, and there is a strong scent of vanilla. Strain the mixture- then place in the refrigerator for 2 hours.

Place the liquid in an ice cream maker, churning until the mixture becomes thick and creamy, usually 10 minutes.

Serve immediately and enjoy!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: delicious-cook.com

Filed Under: Food News Tagged With: baskin robbins, dessert, frozen treats, frozen yogurt, haagen dazs, homemade ice cream, ice cream, ice cream flavors, ice cream scoops, making ice cream