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Setting the standard for excellence, Ray Ban consistently combines great styling with exceptional quality, performance, and comfort. Ray Ban is the global leader in premium Sunglasses and by far the best-selling eyewear brand in the world. Ray Bans were initially created in 1937. The Sunglasses have made many appearances in many Hollywood films. Read more
The perfect treat for a hot summer day, homemade gelato and its fruit-based cousins, sorbetti and granite, are easy to make and richer than ordinary ice creams and sherbets, yet less fattening. Pamela Sheldon Johns provides 50 recipes for gelato and other icy desserts, along with tasty accompaniments. Including sumptuous ice cream photos and a visual tour of Italy's famed gelaterie, GELATO! reveals the secrets of great gelato making for anyone longing for the sweet tastes of Italy. Read more
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Cuisinart Pure IndulgenceTM 2 Qt. Ice Cream-Frozen Yogurt & Sorbet MakerWhat?s better than a quart of luscious homemade ice cream, sorbet or frozen yogurt? Two quarts! The fully automatic Cuisinart® Pure IndulgenceTM makes 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes. It?s easy ? an integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed stainless styling is simply sensational.Product Features Double insulated freezer bowl holds up to 2 quarts of frozen dessertBrushed stainless steel housing with embossed logoFully automaticHeavy-duty motor makes frozen desserts or drinks in as little as 25 minutesLarge ingredient spout for adding mix-insInstruction/Recipe book Read more
TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED.
When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination.
The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combinations and mix and match more than 100 unbelievably indulgent frozen desserts.
From the PLAIN BASE:
• Italian classics such as GIANDUJA and PISTACHIO
• New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND SPICE
• Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND OLIVE OIL
From the CHOCOLATE BASE:
• Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE
• Kid-pleasers like CHOCOLATE S’MORES
From the SIMPLE SYRUP:
• Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC SWIRL
• Make-your-own granita combinations (no ice cream machine required!) like COFFEE/CINNAMON and RASPBERRY/SAUTERNES/HONEY
A special section called “Amazing Endings” tops off this delicious volume, containing fun ideas for how to serve gelato and sorbetto as the pros do—or with a more personal creative touch. With hundreds of helpful tips, information on the best ingredients, and a list of sources, this gorgeously photographed book ensures that the best gelato and sorbetto you can imagine are just a churn away.
NOW, WITH THE HELP OF CIAO BELLA co-owner F. W. Pearce and chef Danilo Zecchin, making gelato and sorbetto in your own kitchen couldn’t be easier. You’ll add an exclamation point to any meal with these tantalizing flavors:
• HAZELNUT BISCOTTI
• FIG AND PORT
• APPLE CARAMEL CRISP
• ROSE PETAL
• GREEN TEA
• POMEGRANATE CHAMPAGNE
• PEACH AND HABANERO CHILESample Recipe from The Ciao Bella Book of Gelato and Sorbetto: Classic Chocolate Gelato
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.
Makes about 1 quart of gelato.
2 cups whole milk
1 cup heavy cream
1/2 cup unsweetened cocoa powder
4 ounces bittersweet chocolate (about 60% cacao), finely chopped
4 large egg yolks
3/4 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder. Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Pour the custard into the container of an ice cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
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With this single book, learn everything you need to know about making frozen treats and delights. The 500 fabulous, easy, cool, and glorious indulgences featured in this book include classic ice creams, sorbets, and Italian-style gelatos; as well as elegant water ices and granitas, show-stopping ice cream cakes and gateaux, kid-friendly frozen goodies, and incredible edibles for the health- and calorie-conscious. Read more