This Groupon just appeared and it’s already sold over 100 vouchers! Pay $8 for $12 worth of gelato at Pazzo Gelato‘s two locations: Echo Park and Silver Lake. Hundreds of gelato & vegan sorbetto flavors made from seasonal, local produce have garnered attention from Nylon Magazine & Bon Appétit. Limit two vouchers per person and you have until February 19th to use them.
Edit: Rachel points out that if I’m using raw eggs I should have some sort of disclaimer – – or rename my site salmonella.me! While we have no compromised immune systems here, I do believe that it’s important to get as high a quality egg as possible and so buy vegetarian feed, no antibiotics eggs. When we had chickens, the difference in egg quality between the 99¢ sale ones and our own was unbelievable. You save on body wash and toothpaste to buy organic foods – – but on sale of course!
Inasmuch as so many people have dairy issues, I decided to try my hand at making gelato from coconut milk – coincidentally on sale at Jewel for 89¢ a can into September! While we’re used to milk and sugar in our gelato, there is actually no standard of identity for the term gelato set forth by the US Department of Agriculture, as there is for ice cream. Where ice cream in the US is defined by the Federal Code by its ingredients, gelato in the US has no such definition – and goody for us!
This was my first attempt, so I kept it pretty simple: Two cans of coconut milk (not the god-awful light stuff), two whole eggs, a tablespoon of vanilla, a couple of tablespoons of coconut oil for mouth feel and organic agave as a sweetener
Liquids into the Vita-Mix and give it a whirl. You are not only blending, but introducing air into the mix; drizzle in some vanilla and agave. Just how much you add is a personal choice.
This mixture sat overnight in the refrigerator – if you put it in the freezer, be careful that it doesn’t start to harden like ice cream. Unless you’re going for ice cream!
This is another batch I made using brown bananas – imagine tossing an ice cream ingredient! Into the Vita-Mix to purée them.
I used the same base as my previous batch, but added cinnamon and vegetable oil and white sugar in place of coconut oil and agave. Was leaning towards honey, since we have so many flavors, but maybe next time – with peaches!
This one isn’t quite ready for prime time, but by tomorrow it should be nice and firm – or you can put it in the freezer (covered with wrap) for a short time.
See how fast, easy and cheap it can be to make a non-dairy gelato the entire family will clamor for? And if it doesn’t thicken enough, you’ve got either dessert topping or coffee creamer!