I can’t remember a time in my adult life when I’ve eaten more ice cream, sorbet and gelato.
A pint or more of sorbet or ice cream is on my shopping list every week. I tell myself I’ll only need a pint but if I don’t pace myself, I can eat all of it in one sitting.
Last weekend, I was in the Bronx where my friend and I had a wonderful meal at Emilia’s on Arthur Avenue. A family-style restaurant, it was packed when we arrived at a little after six. Pat, one of the owners, told us the wait would be about 20 minutes. We took a short walk down the block to check out another restaurant that had been recommended but it was closed for holiday. So civilized.
I don’t normally order lasagna when I go to an Italian restaurant but this time, I decided to. I was very pleased with my selection. The lasagna was light, each layer almost as thin as a wafer. My friend’s Chicken Parmigiana made me wish I had ordered it instead.
When the dessert menu came, I looked longingly at the different flavors of sorbet – peach, coconut, orange and lemon – but had to pass. I had no room!
One thing that endears me to a restaurant is the people. By the time we left Emilia’s on Saturday night, we both felt as if we had returned to a place we’d been going to for years. Pat had us in conversation while we waited for our table, then she or her husband would check on us during the meal. We weren’t being singled out for special treatment, they did that routinely with everyone. Pat even introduced us to her granddaughter, who works at Emilia’s on weekends. I could see why the place was so packed when we arrived. It still was when we left hours later.
If you ever make it to the Bronx, just ask anyone how to get to Arthur Avenue in Little Italy and check out Emilia’s.
It’s been in the 90s here in the northeast this week and it made me think of gelato. There was none on the menu at Emilia’s. Anyway, here’s a recipe, courtesy of allrecipes.com
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.