Strawberry Vanilla Gelato

Ingredients

2 Pint of Strawberries

20 Oz Milk

6 Oz Heavy Cream

2 Vanilla Beans

6 Egg Yolks

6 Oz + 2 Tbs Sugar

2 Tbs Honey

Gelato (or Italian Ice Cream) is surprisingly easy to make.  Even if you do not have an ice cream maker, you can simply pour the gelato base into a metal bowl and stir in the freezer.  The best thing about making homemade gelato is that you can cater the flavors to your taste preference and you can make endless flavor combinations.  I personally love strawberry and vanilla ice cream.  As a child my mother would buy containers of Neapolitan ice cream and I would mix the strawberry and vanilla together, always leaving the chocolate to be eaten by my sister.  This Strawberry Vanilla Gelato Recipe harkens back to my childhood, but no supermarket ice cream can compare to homemade Gelato.

The Recipe

Wash and hull the strawberries and place in a small pot.  Sprinkle with 2 Tbs of sugar and cook slowly over a low heat stirring occasionally for about 20 minutes until the strawberries begin to break down.

Strawberries with sugar

While the strawberries are cooking, separate 6 eggs.  I personally hate separating egg whites from yolks and have tried numerous gadgets to perform the separation, but I have found that none work well, so save your money and stick with the traditional shell / hand method of separation.  You will need the yolks only, but save the egg whites for later use (note – I use 6 eggs whites to make a batch of Macarons, so you will have the perfect amount to make Macarons the next day).

In a small sauce pot combine the milk, cream, sugar, and honey and mix well with a wire whisk.  Scrape two vanilla beans and add the seeds and pods to the mixture.   Stir over medium-low heat until the mixture reaches 140°.  Remove the vanilla bean pods and whisk in the egg yolks.  Continue cooking until the mixture reaches 185°.

Whisk milk, cream, sugar & vanilla bean

Pour the mixture into a large bowl and set in an ice bath.  Add the strawberry mixture and whisk well.  If you like chunky strawberries in your gelato, try not to break them up. If you do not like chunks of strawberries, you can use an immersion blender to puree mixture.

Whisk in ice bath

Put the mixture into your refrigerator for 12 hours to let the flavors combine (if you are pressed for time you can skip this step, but it is best to let the flavors meld in the refrigerator).  Place the chilled mixture into your ice cream maker and follow its instructions.  If you do not have an ice cream maker, pour the mixture into a wide metal bowl (or use a 9×12 brownie ban instead of a bowl) and stir with a fork approximately every 20 minutes to prevent ice crystals.  The process of freezing will take several hours so be prepared to stir for at least 3 hours.

Strawberry Vanilla Gelato

Pear and Gorgonzola Whoopie Pie

After experimenting in the kitchen, I finally came up with a Whoopie Pie recipe that I was ready to test on the public.  There was an event at Kitchen 953 and I made several dozen for sampling.  The idea of a pear and Gorgonzola Whoppie Pie to some was off putting to some (perhaps repulsive was more accurate) and to others was exciting.  Overall the reaction was great, even from those who thought the concept was repulsive.  Most people liked the flavor combination and were surprised that they were not overwhelmed by the Gorgonzola.

I thought the Whoopie Pies were good, but were not mind blowingly awesome enough to sell to the general public.  I am still tweaking the recipe and I will definitely make these again in the future, but only in small batches for my more adventurous friends.  The pear and Gorgonzola combination provides and interesting bite.  If I were making numerous desserts for a party, this might be a flavor I would add for the adventurous eater.

The Pear Whoopie Pie Shells are great and with a salted caramel frosting are wicked awesome.  I would suggest making a batch half with Gorgonzola filling and half with salted caramel filing.

The recipe is easy to make (see below), but will take about two hours to make.

Ingredients:

Pear sauce

6 pears of your favorite varieties

¼ cup sugar

¼ cup water

Whoopie Pies

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

3/4 cup granulated sugar

½ light brown sugar (packed)

2 large eggs, at room temperature, lightly beaten

2 teaspoon vanilla extract

1 cup of pear sauce

1 roughly grated pear

Gorgonzola Filling

6. oz cream cheese (softened to room temperature)

3 oz Gorgonzola crumbles

1 teaspoon vanilla extract

½ cup of Honey

Instructions

Pear Sauce

Start by making the pear sauce (this can be prepared a day ahead of time if you would like and store in a sealed container in the refrigerator).  Make a simple syrup by putting the water and sugar in a saucepan on medium heat and stir.  Wash the pears and peel half of the pears.  Cut the pears into even size chunks and place in sauce pan.  Add a pinch of cinnamon and stir.  Put on the lid and stir every 5-7 minutes until the pears are soft and mushy (it will take between 20-30 minutes depending upon the size of the pears). If the sauce wet, remove the lid to let some water evaporate.

Once the pears are mushy, blend with an immersion blender.  I like mine fairly smooth, but with little pear chunks.  I think this gives the Whoopie Pies are great texture.  Set aside and let cool.

Pear Whoopie Pie Shells

To make the Whoopie Pie shells, combine the flour, baking powder, baking soda, cinnamon, and salt in medium bowl and set aside.  In a large mixer, cream together the butter and sugar on medium speed for 3 minutes (Tip- start at slow speed and then increase speed so that sugar does not go everywhere).  Add the eggs, one at a time, beating well after each addition. Add the pear sauce and vanilla extract; beat until fairly smooth. Stir in flour mixture until combined (about 1 minute).  Add the grated pear and give a quick stir to incorporate.  Place the mixing bowl in the refrigerator for about 10 minutes.  This will help the Whoopie Pies keep their shape when baking (there is nothing worse than a flat whoopie). While the batter is cooling pre-heat the oven.

After ten minutes, using an ice cream scoop, scoop a small amount of batter onto a baking sheet lined with parchment paper.  I like to make mini-whoopies so I use a smaller scoop, I find that big whoopie can become too large to eat.

Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Gorgonzola Filling

The final step is making the filling.  In a mixer fitted with paddle attachment, cream on medium high the Cream Cheese and Gorgonzola together.  Reduce speed to low and add the honey and vanilla.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Taste the filling.  If you like a sweeter taste, add more honey and mix.

Put the filling into a pastry bag fitted with a large round tip or if you do not have a pastry bag, you can use a spoon.  Place a generous amount on the center of one whoopie half and then sandwich another half on top.

Enjoy!!!

As an example, I am currently working on a new pear Whoopie Pie with a Gorgonzola filling.  At first this combination in a dessert may sound gross, but I believe that it will be wicked awesome (sometimes I prove myself wrong).  I am working with seasonal ingredients, popular flavor combinations (pear and Gorgonzola ravioli is one of my favorite dishes) and best of all coming up with something new.

There is also science to my cooking madness.  Baking Soda v. Baking Powder is a science question that I must answer.  Baking Soda or sodium bicarbonate is the chemical formulated as Na HCO3.  Baking Soda reacts with numerous ingredients in my pear Whoopie Pie and releases carbon dioxide which gives lift to the Whoopie.  The problem is that if you use baking soda, you must bake the batter immediately or all the carbon dioxide will have escaped (resulting in a flat Whoopie).   I normally refrigerate my Whoopie batter, and this can cause a problem.  On the other hand, Double Action Baking Powder will react to the initial wet ingredients and then a second time with the heat of the oven.  Thus, the experimenting begins.

The experimenting continues as I work on the filling for the Whoopie.  I favor marshmallow or buttercream based fillings for Whoopie Pies, but neither is right for Gorgonzola cheese.  Thus, I default to my traditional manner of inventing in the kitchen: trial and error.  Best of all, I do much of this mad scientist work with my kids as official helpers / tasters,  and it is a fun science project for the entire family.

As of writing this blog, I am still working on the recipe.  I think in the end I will come up with something that is Wicked Awesome, but for me the fun is in the experimentation.    So next time someone tells you baking is too precise and coking is more fun, tell them to go make you a Gorgonzola Whoopie Pie.

Young Frankenstein

Salted Caramel Apple Whoopie Pies

Perhaps the one thing I miss most about living in Florida (I’m originally from Boston), is apple picking in the fall.  To me, there was nothing better than picking far too many apples to eat and having to come up with creative recipes for apples.  I have two favorites: Cider Donuts and Apple Whoopie Pies, and since Cider Donuts are best purchased at the farm stand where you are picking apples, I wanted to share my recipe for Apple Whoopie Pies.

These Whoopie Pies are easy to make and are wicked good.  If you have never made homemade applesauce, you will also have the pleasure of making your own apple sauce.  Once you have homemade, you will never buy jarred applesauce again.

Salted Caramel Mini Apple Whoopie Pies

Ingredients:

Applesauce

4-6 apples of your favorite varieties (I like to have 2 Granny Smiths and 3 red apples depending upon what looks best).

¼ cup sugar

¼ cup water

Big pinch of cinnamon

Whoopie Pies

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

Pinch of nutmeg (preferably freshly grated)

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

3/4 cup granulated sugar

½ cup light brown sugar (packed)

2 large eggs, at room temperature, lightly beaten

2 teaspoon vanilla extract

1¼ cups of applesauce

Salted Caramel Frosting

1/2 cup granulated sugar

4 tablespoons water

1/2 cup heavy cream

1 tablespoon vanilla extract

2 sticks unsalted butter

1/2 teaspoon sea salt

1 1/2 cups powdered sugar

Instructions

Start by making the Applesauce (this can be prepared a day ahead of time if you would like and store in a sealed container in the refrigerator).  Make a simple syrup by putting the water and sugar in a saucepan on medium heat and stir.  Wash the apples and peel half of the apples.  Cut the apples into even size chunks and place in sauce pan.  Add a pinch of cinnamon and stir.  Put on the lid and stir every 5-7 minutes until the apples are soft and mushy (it will take between 20-30 minutes depending upon the size of the apples). If the sauce seems very dry, add an additional tablespoon of water.  However, you do not want too wet of a sauce for the Whoopie Pie shells.

Cut apples for applesauce cooking

Once the apples are mushy, blend with an immersion blender.  I like mine fairly smooth, but with little apple chunks.  I think this gives the Whoopie Pies are great texture.  Set aside and let cool.  Try you best to resist not eating all of the applesauce, it is hard (my dog loves the applesauce as well).

Blending Apples

To make the Whoopie Pie shells, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in medium bowl and set aside.  In a large mixer, cream together the butter and sugar on medium speed for 3 minutes (Tip- start at slow speed and then increase speed so that sugar does not go everywhere).  Add the eggs, one at a time, beating well after each addition.  Add the applesauce and vanilla extract; beat until fairly smooth. Stir in flour mixture until combined (about 1 minute).  Place the mixing bowl in the refrigerator for about 10 minutes until the batter has cooled.  This will help the Whoopie Pies keep their shape when baking (there is nothing worse than a flat whoopie). While the batter is cooling pre-heat the oven.

Grind the nutmeg

Batter Consistency

After they have chilled, scoop a small amount of batter onto a baking sheet lined with parchment paper.  I like to make mini-whoopies so I use a smaller scoop, I find that big whoopie can become too large to eat.

Small scoops of batter

Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Cool on rack

The final step is making the salted caramel buttercream filling.  In a deep saucepan, stir together granulated sugar and water (use a deep sauce pan so that the mixture does not bubble over the sides when you add the cream).  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a golden brown (about 7-9 minutes).  Remove the saucepan from the heat and slowly add in cream and vanilla, stirring briskly with a wooden spoon until very smooth.  The cream will bubble up vigorously when added, and this is correct.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

Do not stir your boiling sugar

Stir in the cream with a wooden spoon

Quick Tips – Do not stir when the sugar is boiling, as this will change the crystallization process and your caramel will not cook correctly.   Do not leave the caramel unwatched when it is boiling as it can go from clear to burnt in a very short time.

In a mixer fitted with paddle attachment, cream on medium high the butter and sea-salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.  Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).

Put the caramel frosting into a pastry bag fitted with a large round tip (I use no. 30) or if you do not have a pastry bag, you can use a spoon.  Place a generous amount on the center of one whoopie half and then sandwich another half on top.

Pipe frosting on whoopie

I hope you enjoy these as much as I do.

Bite Me - I'm Wicked Awesome