Rice Gelato

Last year, while on Taha’a, I bought a bunch of Tahitian vanilla beans. I used my last Tahitian bean to make the Rice Gelato from David Lebovitz’s The Perfect Scoop. Today, I’m back on Taha’a (80% of Tahitian vanilla beans grow on this island) and stocking up on vanilla beans. I think I will buy twice as much as I bought last year because this will be my last trip to the region for quite awhile (if ever again).

This recipe was definitely worth using my last bean. In addition to vanilla, the gelato is flavored with orange zest and tastes like frozen rice pudding. You can find the recipe HERE.


Cacao Nib Gelato


Oh, I had trouble with this ice cream. Serious trouble. When I first read the recipe in the September 2009 issue of bon appetit I knew I had to make it. I tweeted about it with Nancy of The Dogs Eat the Crumbs and we decided to churn it together. The cream base is seeped with cacao nibs and a vanilla bean  so the  flavor is intense, very intense {but in a good way}. Once the base is reheated, egg yolks added, and cooked to just the right consistency it is chilled in the refrigerator overnight.

This is where my trouble started. I churned the gelato the next morning and everything seemed fine. I placed it in the freezer and went along my merry way. The next day, I notice a puddle of water in my water dispenser. I open my freezer and it’s warm. The ice in the ice maker was melting, food stuff was thawing, and my lovely lovely gelato was back in its unchurned form.

I assume I didn’t close the freezer door all the way, stick the gelato base in the refrigerator, and turn the temp on the freezer super low. I also place a cup with water in the freezer to test if it is working.  The next morning I open up the freezer and everything is frozen. Yay! I rechurn the gelato and stick it back in the freezer. But no, my freezer/refrigerator was only pretending to work. Yes, my gelato was back in it’s unchurned form. I teary-eyed threw it away {along with all of the other contents} and called the repairperson.

Luckily, my refrigerator just needed a new motherboard which was only $150 for parts & labor. {fyi: if you have a GE Profile, they are notorious for motherboards conking out soon after the 5 year warranty expires. My refrig is 6 years old}. Once everything was nice and chilly, I made the gelato base again. I had to, this is the best tasting chocolate ice cream. I really had no choice. It really is that good.

You can find the recipe HERE.

{I came back to add, after I scheduled this post: I don’t think I expressed my love for this gelato enough. It is heaven. Pure Heaven. The chocolate flavor is clean and slightly bitter like good chocolate should be. Man. I think I may have to make another batch.}