Classic Gelato Recipes

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.

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.

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.,

LEMON GELATO

Steps:

• Combine lemon zest, lemon juice, water, and 1/2 cup plus 2 tablespoons sugar in a saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from heat.
• Strain lemon mixture into a large bowl; discard lemon zest. Refrigerate until completely chilled, 8 hours to overnight.
• Stir heavy cream into the lemon mixture. Pour into an ice cream maker. Freeze according to manufacturer's instructions, about 30 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.

TRIO OF GELATI

Steps:

• For coffee gelato:
• Mix rum and instant coffee in small bowl until coffee dissolves. Whisk sugar, cornstarch, and salt in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in milk. Cook over medium heat until mixture thickens and boils, stirring constantly, about 5 minutes. Remove from heat; whisk in coffee mixture. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze.
• For chocolate-almond gelato:
• Combine almonds, sugar, cornstarch, and salt in processor; blend until nuts are finely ground. Transfer nut mixture to heavy medium saucepan. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Add chocolate and whisk until melted. Mix in almond extract. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze.
• For zabaglione gelato:
• Combine 1/3 cup milk, egg yolks, sugar, Marsala, and salt in medium stainless steel bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thick and thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Whisk in remaining 1 cup milk. Press plastic wrap onto surface of gelato base. Chill until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze. (All gelati can be made 3 days ahead. Keep frozen.)

BASIC GELATO BASE

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.