BASIC GELATO RECIPE
You're going to love this basic gelato recipe, which can be used as a starting point to add countless flavor combinations. It's also wonderful on it's own!
Provided by Jennifer Farley
Categories Dessert
Time 6h15m
Number Of Ingredients 6
Steps:
- In a medium saucepan, whisk together the egg yolks and sugar until smooth, thick, and pale yellow. This will take around 30 seconds. Whisk in the milk, cream, salt and vanilla until evenly combined.
- Place the saucepan over medium heat. Whisking almost constantly, cook the mixture until an instant-read thermometer reads 170 degrees F, approximately 10 minutes.
- Strain the gelato base through a fine mesh strainer into a medium-size bowl, preferably one with a pouring spout.
- Place plastic wrap directly against the surface of the liquid to prevent a skin from forming. Chill until the mixture is very cold, at least 6 hours or up to two days in advance.
- Briefly whisk the mixture, then prepare in an ice cream maker according to manufacturer instructions.
- Once the gelato has finished spinning, it will likely be a soft serve consistency. Transfer to a loaf pan (or similar sized pan), cover, and freeze until fully frozen but scoopable, up to 2 hours.
- Enjoy within 1-2 weeks for best flavor and texture. If the gelato is too firm to scoop directly out of the freezer, let it sit on the counter or in the refrigerator for 5 minutes before serving.
Nutrition Facts : Calories 227 kcal, Carbohydrate 24 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 134 mg, Sodium 187 mg, Sugar 23 g, ServingSize 1 serving
CLASSIC GELATO
Gelato, Italian ice cream, is easy to make at home and you don't need an ice cream machine. This vanilla recipe is a good starting point.
Provided by Elaine Lemm
Categories Dessert
Time 3h25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Cholesterol 165 mg, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, Sodium 108 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pints (12 servings), UnsaturatedFat 0 g
GELATO: THE BASIC RECIPE
Time 2h
Number Of Ingredients 4
Steps:
- Pour the milk, or milk and cream, half of the sugar and, if using, the vanilla pod or lemon zest, into a saucepan and bring the milk nearly to a boil. When the very first bubbles begin to appear, take it immediately off the heat and let it cool. (If using the optional vanilla or lemon zest, you can cover the saucepan, which will slow down the cooling process and prolong the steeping process, thus drawing out more of their flavor.)
- When the milk has cooled, put the egg yolks into an electric mixer together with the other half of the sugar. Beat at a high setting until the egg yolks and sugar have been totally combined and developed a creamy quality. You will be able to see ripples as the mixer turns.
- Lower the setting and slowly add your cooled milk (from which you will have removed the vanilla or lemon zest if using) in a steady stream. Mix until everything is well amalgamated.
- Transfer the mixture back into the saucepan. Heat the mixture gently until the eggs thicken it into a thin custard-thick enough to coat a spoon lightly-but not so much that the egg curdles. Be attentive, increasing the heat very gradually from low to medium or medium-high, stirring constantly until you begin to 'feel' the mixture beginning to thicken, and then lowering the heat immediately to low. If you fee the mixture is getting too hot, you can add a bit of cold milk to the saucepan to avoid curdling.
- Once the mixture has thickened nicely, remove it from the heat, pour it into a bowl and chill in the fridge for about an hour. Stir from time to time to prevent a film from forming on the surface of the mixture.
- Pour the batter into an ice cream maker and proceed to churn per the instructions that came with the machine. Typically, you will churn the batter for 20-30 minutes, which results in a 'soft serve' texture. If you want a firmer gelato, freeze it for an hour or two before serving.
Nutrition Facts :
BASIC GELATO BASE
This is base for all gelato recipes. Nuts, fruit, chocolate and many other things can be added to make further creations of gelato
Provided by Lab Chef
Categories Frozen Desserts
Time 1h30m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 7
Steps:
- The Base:.
- 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, thick and ribbon like. 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.
- At this point, you can add 2 tablespoons of any alcohol you think would taste good with your flavors. This would also be when you would want to add the vanilla extract.
- Place your mixture in the freezer for 20 minutes before churning, so the mix is as close to 0°C (32°F) as possible.
- 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.
- A little tip for service: because gelato contains less fat, it tends to freeze a lot harder. Take your gelato out of the freezer approximately 15 minutes before serving to soften it.
- Adding Flavors:.
- Add fruit purees, or real juice, make sure that the puree does not exceed 1/2 the base volume (unfrozen), or the juice 1/4 the base volume.
- Add Nuts, chucks/chips, dried fruit or chopped fresh fruit; no more than 1/4 the base volume. Added in the last 1-2 minutes of the freezing cycle. Can be folded in before after churning but before freezing.
- Chocolate sauce (Hershey's ®), Nutella ®, or peanut butter can be added to base before freezing, or after cooking based on consistency of product being added. 1/4 - 1/2 cup.
Nutrition Facts : Calories 418.1, Fat 23.7, SaturatedFat 13.2, Cholesterol 274.1, Sodium 115.8, Carbohydrate 45.1, Sugar 43.7, Protein 7.7
GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO
Provided by Food Network
Categories dessert
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
- Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
- Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
- While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
- Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
- You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
- Espresso: add 1/2 cup of chilled espresso coffee into the custard.
- Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
- Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
- Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.
GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g
BASIC WINE GELATO
Steps:
- Heat and mix milk, cream, and sugar in a saucepan to 180 degrees F. Cool in the refrigerator overnight. Add wine and freeze in an ice cream machine according to manufacturer's instructions.
CIAO BELLA'S PLAIN GELATO BASE (GELATO DE CREMA)
Now you can make Ciao Bella's amazing gelato (Italian ice cream) at home! This rich, custardy base is the starting point for many recipes. But it's also good enough to be made into gelato by itself, and in fact in Italy, where it is known as gelato de crema, it often is. The recipe is from "The Ciao Bella Book of Gelato and Sorbetto," by F.W. Pearce & Danilo Zecchin.
Provided by blucoat
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a heavy-bottom saucepan, combine milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees.
- Meanwhile, in a medium heat-proof bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees. Do not bring to a boil.
- Pour mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight. Makes enough for about 1 quart (or 4 cups) of gelato.
Nutrition Facts : Calories 231.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 151.8, Sodium 39.8, Carbohydrate 20.6, Sugar 19.9, Protein 3.9
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