_ Ice Cream Gelato Recipes

ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)

Steps:

• Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
• Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.

CLASSIC GELATO

Steps:

• Gather the ingredients.
• Warm the milk in a large saucepan with 1 teaspoon of the vanilla extract, 2 teaspoons of the sugar, and the milk powder. Stir well to ensure everything is incorporated.
• Lower the heat and simmer for 5 minutes. Remove from the heat and leave to infuse while preparing the remaining ingredients.
• Place the egg yolks into the bowl of a stand mixer with the remaining vanilla extract and sugar. Whisk for at least 10 minutes until the eggs are light, fluffy, and increased in volume.
• Put a mixing bowl large enough to hold the custard into the freezer or chill the bowl with ice cubes.
• Gently reheat the milk mixture until warm but not hot or boiling to avoid curdling the custard.
• Pour the liquid slowly over the beaten eggs with the mixer running on medium speed; take care and do not rush this process.
• Return the custard to the pan and place over low heat. Stir continuously and cook slowly and gently until the mixture has thickened enough to coat the back of a metal spoon.
• Pour the custard into the chilled bowl and continue to stir until the custard is cold.
• Pour the gelato into a plastic tub with a well-fitting lid. Put into the freezer for 30 minutes.
• Take the custard out and beat with either a fork, hand whisk, or electric hand mixer to break down the custard into a smooth consistency. Do this 3 or 4 times every 30 minutes.
• Store the gelato in a plastic tub with a well-fitting lid.
• Remove the gelato from the refrigerator 10 minutes before serving.
• Cut a circle of greaseproof paper and lay this on the surface of the custard (this prevents a skin forming). Put the custard into the fridge for 3 to 4 hours or even overnight.
• Churn in ice cream machine following the manufacturer's instructions.

GELATO-STYLE VANILLA ICE CREAM

Steps:

• Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.
• Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.
• Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
• Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

GELATO

Steps:

• 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.

LEMON GELATO

Steps:

• In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. , Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.,

STRAWBERRY GELATO

Steps:

• Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.