Sicilian Chocolate and … Caper Ice Cream
“Capers are from Sicily and Sicilians love ice cream. I knew I would find an ice cream recipe featuring the Sicilian caper. And you bet I did !”
Here is the recipe. It’s unique, truly delicious and 100% Sicily !
300 g 72% dark chocolate
216 g granulated sugar
Melt the chocolate over a double boiler until it reaches a temperature of 45ºC (~115ºF). Slowly add the cane sugar and stir as little as possible to maintain graininess. Pour into molds, or whatever shape you would like.
Allow to cool in the fridge for around an hour, or whenever the chocolate has hardened, remove from the molds. Can be served plain, or with seasonings of chili, salt, etc. for contrast.
Caper ice cream
250 g milk
125 g heavy cream
50 g granulated sugar
1 g carob flour (optional; used for stabilization)
25 g glucose (optional; used for stabilization)
50 g capers
Pour the milk and cream into a heavy saucepan and heat over medium heat. Once that reaches 45ºC (~115ºF), add the sugar, the carob flour and glucose. At around 60-65ºC (140-150ºF), add the capers.
Bring to a boil. Switch off the heat once it reaches a boil.
Using an immersion blender, blend cream mixture until smooth.
Cool in fridge for 12 hours (overnight).
Once cooled, place mixture into an ice cream maker and follow your model’s instructions (usually takes 15-30 minutes).
This is an original recipe from Fabrizia Lanza who runs the cooking school "Cook the Farm" in Sicily.
If you are going to make ice cream at home on a regular basis, I recommend you buy a good machine.
This award-winning Whynter ICM-200LS ice cream maker might look a bit expensive, but it’s worth every penny. It does not require pre-freezing the bowl ( I personally like hands-on-ready tools ), has a good capacity and is very easy to clean. Top of the bill are the 3 operating modes.
Some might find the machine a bit too large but decent machines almost always are.
If you are a more occasional ice cream maker or a starter, then I recommend you opt for a slightly cheaper model.
The Cuisinart ICE 21PK is not only gorgeous to look at, it does the job well. This one will fit on the counter of every kitchen as it comes in 3 different colors ( pink, red & white ).
Is has a good capacity as it can make up to 1 1/2 quarts ( 1,4 l) of ice cream, comes with a double-insulated freezer bowl which eliminates the need for ice.
Cuisinart is donating $32,500, regardless of sales, to the Breast Cancer Research Foundation. As for me, it’s an extra motivation to buy this brand.
And then I found another caper ice cream recipe … calling for caper powder
some more Mediterranean ice cream magic …
LIST OF INGREDIENTS
- 1 2/3 C. of milk
- 1 1/4 C. of cream
- 2/3 C. of condensed milk
- 1/4 C. of polvere di cappero (caper powder), plus extra
- 2 OZ. of almonds with their skins
- Granella di cucunci (crushed dried caper berries)
Heat the cream and milk together, without letting it come to a boil; remove from the heat and add in the caper powder and the condensed milk; stir until it is even, then pour it into an ice cream maker, add a tablespoon of the granella di cucunci, and start the machine.
Sliver the almonds, moisten them with water, and sprinkle them with sugar and caper powder; spread them out on a baking tray lined with parchment paper and bake at 250°F until they form a crispy crust: this will take about 20-25 minutes.
Serve the ice cream in scoops and top with the crunchy caramelized almonds.
#3 When visiting the wonderful island of Salina, don't miss out on the famous Hotel Signum & its 1 Michelin starred restaurant. The menu features one of the best caper ice creams I ever had !
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