Many thanks Daniel! I hope to get to Prague at the end of the month (only 24 hrs) but perhaps we can get to Angelato. It's an easy walk from the hotel--I see this month's special flavor is poppy seed. I lean toward chocolate or fruit. Sounds like I'll find somethin to make me very happy!

Originally Posted by kyshel

Many thanks Daniel! I hope to get to Prague at the end of the month (only 24 hrs) but perhaps we can get to Angelato. It's an easy walk from the hotel--I see this month's special flavor is poppy seed. I lean toward chocolate or fruit. Sounds like I'll find somethin to make me very happy!

Kyshel,
If you would like a light lunch in the area check out Cafe Colore. We really enjoyed it!
Vítejte v Café Colore

The pictures don't do it justice. They have a very crisp, modern decor and a menu filled with wonderful bistro-like food with very good value for money.

danielboldea....gelato seems always to be good....and good gelato in a special Europen setting can be one of life's little pleasures. Last evening, following dinner, as we finished our bottle table red here at Reid's Palace on Madiera, we shared a scoop of intense chocoate gelato and appreciated the warm Atlantic breezes.

Obregado!

Originally Posted by omegaet

danielboldea....gelato seems always to be good....and good gelato in a special Europen setting can be one of life's little pleasures. Last evening, following dinner, as we finished our bottle table red here at Reid's Palace on Madiera, we shared a scoop of intense chocoate gelato and appreciated the warm Atlantic breezes.

Obregado!

Intense chocolate. . . sounds amazing! A warm Atlantic breeze. . . even better! Enjoy your time and let it all sink in!

Boa viagem!

Enjoyed reading about Gelato since I have long been a Gelato fan. I prefer it to icecream, and so I went in search of some Gelato recipes. Here is one that wins hands down.

Strawberry Gelato Recipe – Gelato di Fragola

Ingredients

1 lb. fresh strawberries
12 oz. granulated sugar, about 1.5 cups
1.5 cup cold whipping cream
1.5 cup cold water
dash of lemon juice (only if fruit isn’t “bright” enough)

Directions

Clean and cut washed berries into quarters, or just smaller pieces.

Put berries, sugar and water into a blender or food processor and blend until liquid and smooth. (This is also where you’ll add lemon juice if necessary.)

Whip the cream until slightly thickened – like the consistency of buttermilk.
Combine the cream with the strawberry mixture and mix thoroughly until blended.

The mixture will lose a little of its sweetness when it goes through the freezing process, so if the finished product seems a bit too sweet to you, that’s a good thing.

Freeze as indicated by the manufacturer of your ice cream maker.

Here are some of my Recipe Modifications

I don’t bother whipping the cream, I just pour it from the container into the blender with everything else and blitz it all together.
I add a few teaspoons or so of vodka to the mixture (at the same time I add lemon juice) so that it doesn’t freeze quite so hard. If you don’t add vodka, you’ll just need to pull it out of the freezer 10 or so minutes before you want to scoop it so it has time to soften a bit.
To make sure the mixture freezes really well, I do all the blitzing in the blender and then stick the mixture into the fridge for a few hours (or overnight) to make sure it’s nice and cold before it goes into the ice cream maker.

That’s it! No cooking – it couldn’t be easier. It’ll work with pretty much any fruit, you’ll just need to adjust the sweet/sour ratio as you go – and keep tasting it. If you’re dealing with a fruit that has seeds (raspberries) or skin (blueberries), then you’ll probably want to strain the fruit mixture unless you don’t care about the skin or seeds in the final product. The straining part can be a pain, so I generally just stick to the fruits that don’t require straining, but when I’ve taken the trouble to do it – with the raspberry in particular – the result is simply divine.

One additional note – if you don’t have an ice cream maker, you can still make homemade ice cream. The machines do a fantastic and effortless (for you, at least) job of aerating the ice cream, but you can do an acceptable job without one, too. Just pour the chilled mixture into an airtight container and put it in your freezer. Take it out every so often (half-hour intervals or less, depending on how much it’s freezing between the times you take it out) and give it a really good stir. Then pop it back into the freezer. Keep doing this until you can’t stir easily anymore and then let it continue to harden until you’re ready to eat it.

Good luck with your creations, and let me know how they turn out!

Recently enjoyed wonderful Gelato in Reggio Emilio and Sienna.

Originally Posted by LL_Travelfan

Recently enjoyed wonderful Gelato in Reggio Emilio and Sienna.

Sienna is where we found out about the Grom gelateria chain. Very interesting flavors and a unique way of serving it up. They hand mixed each flavor for at least 20 seconds before placing it on the cone.

Enjoy the rest of your trip!

We did find the Grom Gelateria in Sienna and just came across 2 Grom's Gelaterias in Padua. Great gelato. The flavors are soooo intense.

We have yet found another Grom Gelatria in Trieste and could not resist the temptation! These Grom Gelaterias seem to be all over Italy. I can't wait till they open up some branches in the US. Sarasota would be a good place to start.... I would be a steady customer, and I could stop having to make my own. Although my own is not bad.

danielboldea, this must be one of your favorite destinations:
Get Ready to Scream! World

Originally Posted by omegaet

danielboldea, this must be one of your favorite destinations:
Get Ready to Scream! World

I had no idea... We will check it out for sure! Thank you for thinking of my gelato fascination!