Originating in Italy, gelato is an Italian dessert similar to ice cream. Typically it's flavored with fresh fruit and is served at a softer consistency. So, pull out these simple ingredients, your ice cream maker, and your favorite fruit - by tomorrow you'll have a delicious dessert for your entire family to enjoy!Homemade Recipe-  12v Thermoelectric Cooler factory2 cups Milk- 1 cup Sugar-1/4 cup Powdered Milk- 8 Egg Yolks- 1 cup Half-and-Half- 1 teaspoon Vanilla Extract- 3 cups FruitBefore you pull out any of the ingredients, you'll need to prepare your ice cream maker for the task. If you have an ice cream maker that uses a gel container, check your instructions to see how long it needs to freeze. Some are ready to go in about six hours while others need to freeze all night. Double check to make sure all the gel has frozen by shaking the container and listening for liquid sloshing back and forth before you begin preparing your ingredients. If you don't hear any sloshing, you're good to go.You'll want to use a large cooking pot with a heavy bottom to heat the milk, sugar and powdered milk. Stir it constantly while it's heating up at medium heat to prevent milk from burning on the bottom. Once it's come to a low simmer, keep stirring until all the sugar is dissolved, and then turn the temperature down so the mixture stays warm but doesn't bubble anymore.It's time to crack the eggs. You'll just need the egg yolks, so separate those eggs however you like. Pull out a mixer (a small hand mixer on low speed works well), and beat the yolks until they begin to thicken. After about two minutes your yolks should be thickened, and you're ready to incorporate one cup of the hot milk mixture from the pan on the stove into your egg yolks. Keep the mixer running while you slowly add the milk, and then pour the entire mixture back into the pan on the stove.You'll need to keep stirring all the ingredients together constantly once you've added the eggs. Turn the heat back up to medium and allow the mixture to thicken and heat to around 170 to 180 degrees. It will look have the consistency of gravy. Immediately stir in the half-and-half along with the vanilla and move the mixture to a bowl or pitcher so it can be cooled in the refrigerator for at least six hours.We're going to assume that you want to make a fruit-flavored gelato. Take whatever fruit you've decided to use and place it in your food processor or blender. Obviously you're going to want to remove any green leaves or large seeds first! Blend the fruit for a few minutes until it's relatively smooth. Some lumps are fine if you enjoy having chunks of fruit in your dessert.You'll need to pull out your gelato mixture and add the fruit right before you're ready to freeze the mixture in your ice cream maker. Check your manufacturer instructions to see how long you should expect to freeze the recipe, usually about 20 to 25 minutes. Pour the liquid in your freezer and watch it form into a delicious creamy dessert!

Posted by: refrigeratorscar at 01:11 AM | No Comments | Add Comment
Post contains 544 words, total size 3 kb.

I hope you're sharing the experience of this gorgeous autumn weather the Pacific Northwest is blessed with today! I have ice making machine factory a fun 'thought' to share with you, especially if you are considering a change of any sort.This past weekend I toured beautiful vineyards in the Walla Walla wine country. For those of you unfamiliar with this lush region in Washington state, it produces such wines as L'Ecole, Woodward Canyon, Pepper Bridge, Three Rivers and Seven Hills. All vineyards have a backdrop of the Blue Mountains.We had visited the extraordinary Walla Walla winery, and had a singular opportunity in meeting with their winemaker. He was not what I imagined a winemaker to beelderly, short, and stout with a red nose. He was young, athletic, toned and he enthusiastically demonstrated a love for his craft and for life.I asked him how he got into this profession, thinking it had been handed down for generations. Another surprise! He told me that in the past, he'd worked for Nordstrom as a corporate purchasing agent. The next question was obvious. "How did you get here from there?"As with many individuals wishing to make a change, he woke up one morning and decided he wanted more. He was not unhappy with his profession or place of residence. He was accomplished, respected and 12V portable refrigerator factory well-compensated.A person doesn't have to be unhappy to seek out more in life. They just have to be curious, have that undeniable inner inkling, and the drive to make it happen.Where most of us get held up is with the 'what ifs', 'how's' and 'what will people think if I fail.' We allow old tapes of 'but this is all I know' to hold us back. Believe me, you have so much more expertise right here and now than you can begin to realize.I love it when an executive tells me: "All I know is this product. I don't want to go back to school, but how can I transfer this knowledge into a more intriguing profession?"I then have them list the expertise developed in working with this specific product and ask: "What proficiencies do you have that could be valuable in an entirely different industry than your current position?" This time, they are the ones who are surprised.The Nordstrom corporate buyer decided that the life he wanted for his family was in the Walla Walla Valley Appellation. What was his transferable expertise? Stop reading for a moment, close your eyes and think about it. What does every vineyard desire?Yes, his sales and marketing acumen. Our storyteller made a win-win bargain with the winemaker. If this winemaker would teach him to make wine, then the former buyer would teach the winemaker to market and sell it. Brilliant!This week think of your experience. What expertise have you developed that are now transferable skills? You don't have to plan a major life change to appreciate this new knowledge. It's simply another tool in your toolbox that can be pulled out as is needed. Enjoy your discoveries and have a superb week.

Posted by: refrigeratorscar at 01:02 AM | No Comments | Add Comment
Post contains 521 words, total size 3 kb.