#icecream #gelato #italian
An Italian Tries American Ice Cream for the First Time
Who doesn't like ice cream? I put that question to the test today by giving my gelato-craving Italian wife her very first American ice cream! In this video Eva tries Breyer's Reese's Peanut Butter Cup ice cream, Ben & Jerry's Cannoli ice cream, "Itti Bitz" liquid nitrogen ice cream (alla Dippin Dots), and a classic hot fudge Sundae.
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ITALIAN BRIOCHE RECIPE
Makes about 6 buns.
While we hate to release recipes that require unusual equipment, we strongly recommend attempting this recipe with a stand mixer, such as this one: amzn.to/2FtW7Su . It is possible to make the dough by hand, but it would require hours of kneading!
For this recipe, you will need:
- 2 1/3 cups bread flour
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2/3 cup whole milk, plus a little extra for glazing
- 4 eggs
- 3.5g yeast (half of a 1/4oz. packet)
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tbsp honey
- 4 1/2 tbsp lard or butter
- 1/2 tsp salt
- 1 tbsp olive oil
Combine the flour, sugar, milk, 3 eggs, yeast, citrus zest and honey in the bowl of a stand mixer. With a dough hook attachment, stir all together (low speed) until well-mixed, about 3-4 minutes. Increase the mixing speed to high and knead vigorously for about 15 minutes. During this time, the dough should form into a unified ball. You may need to stop and scrape the sides of the bowl with a spatula occasionally.
After 15 minutes, add the salt and gradually incorporate the lard as the dough continues to knead. Do this one small spoonful at a time, allowing each to fully mix in before adding the next. Continue high speed kneading for 5 minutes. Test the dough by pulling a pinch of it. It should be very stretchy and elastic, with a smooth texture. Knead longer if necessary until the consistency is correct.
Lightly coat a large mixing bowl with olive oil and transfer the dough into it. Cover with plastic wrap and allow to rise. The time this takes depends on the temperature. If it's cold, it could take up to three hours while on a hot day it could take as little as an hour. When the volume of the dough has roughly doubled, it's ready!
Begin cutting pieces of the dough to form the buns. You will need 6 balls about 3-4 inches in diameter and 6 smaller balls about 1-1 1/2 inches. We recommend weighing the pieces to achieve uniform results, in which case the larger balls should weigh about 80g each while the smaller should weigh 15.
Roll each ball until it is smooth and even and arrange them all on a baking sheet. Cover with a kitchen towel and allow to rise further (30 minutes to 1 hour, again depending on the temperature). The balls should grow slightly, though they won't double as before.
Preheat your oven to 375 degrees F. While the oven heats, use your fingers pinched together to press large depressions into each of the larger buns. Please the smaller balls into these holes. Whisk 1 egg and 1-2oz. of milk together and brush this mixture over the entire surface of the buns.
Bake for 25-30 minutes, or until the surface of the brioches develop a golden crust. Remove from the oven and allow to cool. Slice in half and add your favorite ice cream or gelato.
Buon appetito!
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