Posting a picture of your mom wearing a wild boar hat is probably not the greatest Mother’s Day gift a girl could give but I love this picture! It reminds me of a fabulous trip to Tuscany with a great group of women including my mamma. She has a zest for life that is contagious and she is constantly on the go, ready for the next activity – concerts, dinners, shows, day trips. She makes me tired just listening to her schedule. She makes picture books for the grandchildren after a visit, she sent me a standing mixer when I was unmarried saying that even single girls deserve a shower, she cries at animal commercials and the National Anthem during the Olympics (any country, she does not discriminate). She has a huge heart and generous spirit and the world needs more people like her.
Marcia does not drink (we all think that it’s a good thing…) so while we all imbibed in Italy, she became a connoisseur of gelato. I have made the homemade stuff twice this week and I wish she lived closer so she could taste it. Next time I visit, I will bring the ice cream maker and whip up a batch. Here’s the recipe, from the May 2010 Issue of Bon Appetit Magazine:
Stracciatella Gelato
Place milk in a medium saucepan. Scrape in seeds from vanilla bean; add bean.
Bring to a simmer, whisking often.
Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute.
Gradually whisk hot milk mixture into yolk mixture.
Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170°F-175°F, about 5 minutes (do not boil).
Strain into a medium bowl. Stir in cream. Chill custard until cold, at least 2 hours.
Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.
Process custard in an ice cream maker according to manufacturer's instructions.
Slowly add all but 1 tsp. melted chocolate during the last 30 seconds of churning (chocolate will form small chips).
Transfer to a bowl.
Drizzle remaining chocolate over gelato in zigzag lines. Serve immediately.
Ingredients
Directions
Place milk in a medium saucepan. Scrape in seeds from vanilla bean; add bean.
Bring to a simmer, whisking often.
Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute.
Gradually whisk hot milk mixture into yolk mixture.
Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170°F-175°F, about 5 minutes (do not boil).
Strain into a medium bowl. Stir in cream. Chill custard until cold, at least 2 hours.
Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.
Process custard in an ice cream maker according to manufacturer's instructions.
Slowly add all but 1 tsp. melted chocolate during the last 30 seconds of churning (chocolate will form small chips).
Transfer to a bowl.
Drizzle remaining chocolate over gelato in zigzag lines. Serve immediately.
Notes
Happy Mother’s Day to all of the mothers who read this blog. You may be a grandmother, stepmother, foster mother, dog or cat mother. It doesn’t matter. We all nurture and care for and love something and that is the definition of motherhood. And to the mother of all mothers, Happy Mother’s Day Mom! I love you!
Ashley, That was a very nice tribute to your mom. Since I know her I can picture her doing a lot of those things. I think you have her beautiful spirit also. Have a great mothers day . Hugs, JoAnne
OMG- just got to the computer after a very long day, and it took me about 30 seconds before I started to cry(are you surprised???) You are the most favorite woman in my life and I am so proud of what a wonderful, loving, creative woman you have become – and the most fabulous wife and mother! I am sooo thrilled to be driving over to Boston tomorrow to watch you perform in "Listen to your Mother" – one of eleven women, who I know will all really make me cry! Yes, the Kleenex are in the car!!
Sleep well my darling, and I will see you tomorrow!! Safe travels!!