Watch and learn how Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, makes a thick, velvety milk shake without turning it into a sugar bomb.
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HOW TO MAKE THICK, CREAMY MILKSHAKE
HOW TO MAKE ICE CREAM IN A FOOD PROCESSOR
Watch and learn how Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, shares a quick and simple way to make ice cream at home with a food processor.
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CIAO BELLA CHOCOLATE GELATO RECIPE
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Chocolate perfection, pure and simple. Ciao Bella Classic Chocolate Gelato is simply our deep Chocolate Base in its basic form; it stands alone in its sophisticated simplicity or can be used for infinite variations. Try experimenting with spice and different percentages of chocolate–milk chocolate for kids and dark and single-origin chocolates for chocolate connoisseurs. We recommend using a bittersweet chocolate with about 60% cacao for our chocolate recipes, but you could go up or down a bit according to your preference.
PANNA COTTA SUNDAE RECIPE
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This is a perfect dinner party dessert. Creamy panna cotta and rose wine sorbet with raspberries and a shimmer of luxurious gold leaf. Your guests will simply love the popping candy that is hidden beneath the raspberries- an unexpected surprise to transport them back to their childhood.
PEACH MELBA SUNDAE RECIPE
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This classic combination of sharp raspberries and juicy ripe peaches with a hint of vanilla hardly needs an introduction. It is said to have been invented by the great chef Auguste Escoffier for the soprano Dame Nellie Melba, who loved ice cream but was concerned that the coldness might damage her voice. Escoffier solved this problem by serving the ice cream with fruit to diminish the coldness and in doing so, created one of the all time favorite ice cream desserts.
ROSE PETAL SUNDAE RECIPE
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This sundae, with its perfumed rose ice cream and strawberry-flavored sorbet will transport you to a rose garden on a summer’s day. Rose syrup comes in a variety of shades of pink — the darker the syrup, the more beautiful the sundae will look. If you can only find a light syrup, try adding a few drops of pink food coloring to obtain a perfect blush-pink color.
TIRAMISU SUNDAE RECIPE
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“Tiramisu” translated from the Italian means “pick-me-up” and perfectly describes the elements of this dessert-strong coffee with a caffeine hit, creamy mascarpone ice cream, and the essential dusting of cocoa powder. To make the dessert look like a classic tiramisu, the ice cream needs to be softened when you assemble the sundae. This is best done straight from churning in the ice cream machine or if using the by-hand method, remove from the freezer to soften before use.
CIAO BELLA KEY LIME WITH GRAHAM CRACKER GELATO
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Tangy, tart, and refreshing, with a bit of graham cracker crunch — just like the pie. One of Ciao Bella’s most popular recent flavor creations, this started as a seasonal offering for our chef customers and became wildly successful in our gelaterie. The popularity of Key Lime with Graham Cracker Gelato was a bit of a surprise because its flavor is decidedly tart, while Americans tend to have sweeter palates. There’s always a fine line between creating what chefs appreciate and what customers will like, but in this case everyone was happy. This flavor is so popular that in less than a year it became our number-one retail gelato flavor in New York City.
CIAO BELLA BOURBON BUTTER PECAN GELATO
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This is a favorite with our steakhouse restaurant customers, who seem to crave a very grown-up version of our Butter Pecan Gelato.
CIAO BELLA BLACKBERRY CABERNET SORBETTO
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Tart and sweet blackberries play off dark, tannic, full-bodied cabernet in a sophisticated flavor combination. This elegant sorbetto has attracted a lot of press attention, became the number-one-selling sorbetto in our San Francisco store, and won a sofi award. To make Blackberry Sorbetto without the wine, simply omit the cabernet. Pour the wine into a medium saucepan and place over medium heat. Simmer until reduced to 1 cup, about 10 minutes. Remove from the heat, and let cool completely. Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
NOUGAT GLACE WITH QUINCE APRICOT MARMALADE
This is the dessert I consider our signature, the flavors best match the rest of the menu. It has been on the menu for almost nine years. We change what we serve it with seasonally and how we choose to mold it.
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SALTED CARAMEL ICE CREAM RECIPE
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Bi-Rite Creamery, in San Francisco, make the best Salted Caramel Ice Cream. For those of us who do not live in San Francisco. Try making David Lebovitz’s Salted Butter Caramel Ice Cream with or without bits of Caramel Praline. For variation, Lebovitz suggests adding some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream. Other options for some of the mix-ins, try gooey Dark Chocolate Truffles*, crackly chocolate Straciatella*, or Oatmeal Praline* folded in at the last minute. Or try serving with warm Mocha Sauce*. For a “double-whammy” caramel try over sauteed apples or alongside a wedge of apple pie or Tarte Tatin. How ever you decide to eat the Salted Butter Caramel Ice Cream is great!