Creamy Gelato Recipes

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

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.

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.

CREAMY CHOCOLATE GELATO

Steps:

• Prepare an ice bath, and set aside. In a large saucepan, bring the milk, cream, and cocoa to a simmer over medium-low heat. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale yellow and very thick, 3 to 5 minutes.
• Add half the milk mixture to the yolk mixture, and whisk until blended. Stir combined mixture back into remaining milk mixture. Add the chocolate, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon.
• Pass the mixture through a very fine sieve into a large mixing bowl. Set the bowl in the ice bath, and chill completely. Freeze in an ice-cream maker, according to manufacturer's instructions, until gelato just holds its shape. Transfer to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.

PURRRRFECTLY CREAMY CANNOLI GELATO

Steps:

• In a medium saucepan, combine the milk, cream, and sugar.
• Cook over medium heat, stirring constantly until the mixture comes to a simmer.
• Remove from heat.
• Add vanilla.
• Let cool for 30 minutes on counter.
• Cover and refrigerate for at least 2 hours or overnight.
• Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible).
• Add chocolate chips, cherries, and almonds.
• Transfer to ice cream freezer and freeze according to manufacturer's directions.

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.