Comments on: Red Beauty Plum and Muscat Gelato recipe http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/ Food Photography Blog | Los Angeles Food Photographers Wed, 08 Feb 2012 07:32:23 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Y http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-2128 Y Sat, 19 Jul 2008 13:39:24 +0000 http://whiteonricecouple.com/blog/?p=173#comment-2128 Love the colour of that gelato. The plums themselves look amazing also! Love the colour of that gelato. The plums themselves look amazing also!

]]> By: growitgreen http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-2122 growitgreen Fri, 18 Jul 2008 19:41:56 +0000 http://whiteonricecouple.com/blog/?p=173#comment-2122 I love gelato, but it is difficult to find a shop that makes it in my small town in S.C. so, I have to make it myself when I get a craving. I appreciate all of the recipes I can get my hands on. Check out this “cool” article about gelato at http://www.foodista.com I love gelato, but it is difficult to find a shop that makes it in my small town in S.C. so, I have to make it myself when I get a craving. I appreciate all of the recipes I can get my hands on. Check out this “cool” article about gelato at http://www.foodista.com

]]> By: Kaykat http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1986 Kaykat Wed, 16 Jul 2008 17:12:43 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1986 *drool*. Ooo ... Jeremy's idea totally helps. I usually just end up taking the gelato/icecream out of the fridge and beating it up several times before freezing completely - that usually keeps it happy for atleast a week. This is such a fabulous idea, WORC! I love the muscat touch. *drool*.

Ooo … Jeremy’s idea totally helps. I usually just end up taking the gelato/icecream out of the fridge and beating it up several times before freezing completely – that usually keeps it happy for atleast a week.

This is such a fabulous idea, WORC! I love the muscat touch.

]]> By: White on Rice Couple http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1990 White on Rice Couple Wed, 16 Jul 2008 03:35:22 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1990 Jeremy, thanks for the advice on the xanthum gum. That really helps. To everyone: thank you so much for your visit and your kind words, advice and humor! You guys really inspire us! Jeremy, thanks for the advice on the xanthum gum. That really helps.

To everyone: thank you so much for your visit and your kind words, advice and humor! You guys really inspire us!

]]> By: Suganya http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1989 Suganya Wed, 16 Jul 2008 02:25:01 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1989 Now that you mention, I have never had gelato and expresso together. Gelatos and sorbets are always preferred over ice cream. Mango sorbet is the best. Now that you mention, I have never had gelato and expresso together. Gelatos and sorbets are always preferred over ice cream. Mango sorbet is the best.

]]> By: Jeremy http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1991 Jeremy Tue, 15 Jul 2008 17:34:54 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1991 A quick comment about the iciness you experienced. One reason that commercial ice creams avoid that problem is the emulsifiers they add. There is one emulsifier that is easy for home cooks to get their hands on because it is used in a lot of gluten-free cooking - xanthan gum. I have found that some frozen desserts with fruit will get icy no matter what method you use after a day or two. Adding just a 1/4 of a tsp per quart will extend your crystal-free time by a week or two (and how often does homemade ice cream last that long anyway). I think this recipe may have to hit my "to try" list and good luck with tweaking your recipe. A quick comment about the iciness you experienced. One reason that commercial ice creams avoid that problem is the emulsifiers they add. There is one emulsifier that is easy for home cooks to get their hands on because it is used in a lot of gluten-free cooking – xanthan gum.

I have found that some frozen desserts with fruit will get icy no matter what method you use after a day or two. Adding just a 1/4 of a tsp per quart will extend your crystal-free time by a week or two (and how often does homemade ice cream last that long anyway).

I think this recipe may have to hit my “to try” list and good luck with tweaking your recipe.

]]> By: Dee http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1988 Dee Mon, 14 Jul 2008 12:36:30 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1988 How wonderful it this? Booze and ice cream... swoon :) How wonderful it this? Booze and ice cream… swoon :)

]]> By: Cakelaw http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1992 Cakelaw Sun, 13 Jul 2008 08:51:37 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1992 This looks delicious!!! the colour is wonderful and delicate, and as a fan of plums, I am sure that I would enjoy this. This looks delicious!!! the colour is wonderful and delicate, and as a fan of plums, I am sure that I would enjoy this.

]]> By: brilynn http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1994 brilynn Sat, 12 Jul 2008 23:09:01 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1994 That looks fabulous, I love frozen treats! Any excuse to use the ice cream machine is a good one! That looks fabulous, I love frozen treats! Any excuse to use the ice cream machine is a good one!

]]> By: zenchef http://whiteonricecouple.com/recipes/plum-and-muscat-gelato/#comment-1993 zenchef Sat, 12 Jul 2008 21:31:32 +0000 http://whiteonricecouple.com/blog/?p=173#comment-1993 I definitely 'scream' for some of this. What a flavor combination! Superb! I definitely ‘scream’ for some of this. What a flavor combination!
Superb!

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