It is so hot in Rome that we choose the gelateria on our once, twice, thrice daily visits according to the shadow/sun ratio of the route to get there.
And sometimes, we just have to stay at home and eat one of these:
These are all so easy to make. For any granita, you just need any ripe, real fruit. Puree, add a tiny bit sugar (do this even if your fruit is very sweet, sugar helps with the crystallization of the granita) and a little bit lemon or lime juice. Mix and put in the freezer. For a granita you absolutely don’t need to mix it in between, just before serving, take it out and scrape with a (stable!) fork to obtain the fluffy mountain of cold goodness. Of course you can add alcohol, herbs, just be creative!
For the chocolate sorbet, I used David’s recipe (via Smitten Kitchen). Serve with some pistachios, hmmm!
These were not the only ice creams and granitas in my kitchen. I also adapted David’s Vietnamese Coffee Ice Cream (via Cafe Fernando). Just mix a can of condensed milk, one can (use the milk can) of strong espresso, add the fabulous cajeta you have in your fridge (I omitted the ground coffee as I dislike the gritty texture), mix and put in your freezer. You will have to mix this every couple of hours to get a nice, smooth ice cream without ice crystals.
Another great quick ice cream was fig ice cream. Boil a pound of figs with some brown sugar, grated lemon peel and some juice and a dash of homemade vanilla vodka. After it cools, mix it with 250 ml of cream, add some more lemon juice and freeze, as above, working it every once in a while with your stick blender. Serve with little pieces of candied orange peel!
And here are some tips for making very quick ice cream from none other than Harold McGee!