Saturday, June 17, 2006

Okay JUNE is for Catch-Up

First of all, if you're ever in Silverlake, CA, you must check out this new place, Pazzo Gelato. I'm saying this, even though they don't really need your business, as most nights they have a line out the door. But every gelato is made fresh on the premises with real ingredients, and every one is just ridiculously delicious -- seriously, I think a deal with the devil was made, and I can't hate 'em for it, because I now have a crack-like addiction to the stuff. Check out L.A. blogger's Juli B's review here.

CH and I had gelato with our mutual friend, the fantastic candyblogger, Cyble May, and her husband, and she asked me in her usual super-straightforward way if my blog was now defunct. As I stared embarrassed into my lemon mint (like a mohito, but in sorbetto form) and grape scoops, CH explained to her that I had been working on my blog, but was saving most of my entries as drafts. Then she said the words that would inspire me to actually finish catching up my blog:

"You know, as a blogger, you don't have to be good," she told me. "you just have to be there."

Well I can't argue with that, or this Pazzo Gelato cinnamon milkshake recipe that appeared in the Los Angeles Times:

Pazzo Gelato's cinnamon milkshakes

June 14, 2006

Total time: 20 minutes, plus several hours chilling and freezing time

Servings: 4

Note: From Pazzo Gelato in Silver Lake. Vanilla paste and Madagascar Bourbon vanilla extract can be purchased at Surfas in Culver City, Sur La Table and Williams-Sonoma stores.


3 cups whole organic milk

1/2 cup plus 2 tablespoons sugar

1/4 cup vanilla paste

1 teaspoon Madagascar Bourbon vanilla extract

1/2 teaspoon ground cinnamon

1. In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, about 5 minutes.

2. Remove from heat and stir in the vanilla paste, vanilla extract and one-half teaspoon cinnamon. Allow the mixture to cool, then cover and refrigerate for several hours or overnight.

3. Transfer the mixture to an ice cream maker or gelato machine and process according to the manufacturer's instructions. Place in a container and freeze. Makes 1 quart.


1 recipe cinnamon gelato

1 cup whole organic milk

1/2 cup heavy whipping cream

1/2 cup fresh whipped cream for garnish

1/4 teaspoon ground cinnamon for garnish

1. Allow the gelato to sit out for about 10 minutes before scooping. Make the shakes in two batches. In a shake machine or blender, mix four (4-ounce) rounded scoops of gelato, one-half cup milk and one-quarter cup heavy cream. Blend until smooth. Pour into two glasses. Repeat.

2. Top each shake with a dollop of whipped cream and a sprinkling of cinnamon.

Each serving: 469 calories; 9 grams protein; 51 grams carbohydrates; 0 fiber; 24 grams fat; 15 grams saturated fat; 85 mg. cholesterol; 115 mg. sodium.

1 comment:

sallie said...

ooo, i read that article on milkshakes as well! I now have a list of places to try out this summer... you should come with me!