Well, I am still pregnant. Unbelievable. There are two reasons for this: 1) Longest gestation EVER or 2) My dates are just really, really wrong. I am guessing it is the latter. That is what I get for having children so close together. So, the baby will come when it is ready. At least that is what I keep telling myself and will tell the perinatalogist tomorrow at my ultrasound appointment. Ugh. If only I would go into labor before then. The most annoying thing about being “overdue” is that stalking pregnant women is acceptable in our society. I have stopped answering the phone for even the most well-meaning friends and relatives. Next time (I can’t believe I am even saying that at this point) I am not telling anyone my due date. Obviously, it is irrelevant. I should have told everyone, “Baby #2 Coming This Summer” like some far-off movie attraction. So, here I am in the middle of the summer still pregnant, not cooking anything fabulous, and ignoring my blog. Which begs the question, “how have I been eating gluten-free?” My husband’s grilling powers have saved me from standing over a hot stove. And for a special treat, tonight he made gelato for me in our ice cream maker. He used a recipe for Dark Chocolate Gelato from his Williams-Sonoma Grilling Cookbook. He substituted half of the milk for whipping cream, but left the rest of the recipe the same. It was a great recipe, but we will definitely reduce the sugar next time. Jude stayed up an hour and a half after his bedtime because he was so high on sugar. I will leave you with the recipe and a few links for tips on making ice cream. If you don’t have an ice cream maker, it is a must for going gluten-free! Mrs. G. F. and I agree on that- go check out her recipe for Almond Ice Cream.
DARK CHOCOLATE GELATO
2 cups milk
5 egg yolks
3/4 cup of sugar (next time I will use less)
2 Tablespoons light corn syrup
4 oz. bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder
Bring the milk to a simmer over med. high heat and remove from the heat. In a med. sized bowl (metal if you have it), whisk together the egg yolks, sugar, and corn syrup until blended. Whisking constantly, combine the milk mixture with the egg yolk mixture. After the mixture is combined, return the mixture to the heavy saucepan (or use a double boiler- they work well for custards and it is harder to mess up!) and place over med. low heat. Cook, stirring constantly, until the custard thickens. Williams-Sonoma says approximately six minutes, but be patient because it took a lot longer. You don’t want to risk overheating the custard. Do not let the custard boil. Pour the custard through a sieve over a clean bowl. Add the chocolate and the cocoa. Refrigerate until cold- at least an hour-preferably three. Transfer the custard to the ice cream maker and follow the instructions from the manufacturer. This can be kept for up to three days in the freezer.
Makes about 1 Quart