VANILLA GELATO
An egg based custard becomes the base for this rich and creamy vanilla flavored gelato.
Provided by Deborah
Categories Frozen
Number Of Ingredients 6
Steps:
- In a large bowl, beat together the egg yolks and sugar until light and thick.
- Heat the milk, cream, vanilla pod, and salt in a heavy saucepan and heat over medium heat until bubbles begin to form around the edges.
- Remove from the heat, and take 1/2 cup of the hot milk mixture, and slowly whisk it into the beaten eggs.
- Next whisk the egg mixture into the saucepan, and cook over low heat stirring continuosly until the mixture thickens, about 8 to 10 minutes.
- Strain the mixture through a fine mesh sieve into a metal bowl and refrigerate until cold.
- Once the custard mixture is cold, transfer it into an ice cream maker and churn following the manufacturers instructions.
- Serve immediately, or freeze in an airtight container until you are ready to use.
ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)
Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 12h40m
Yield 7
Number Of Ingredients 6
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.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g
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
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.
SICILIAN GELATO-STYLE ICE CREAM II RECIPE - (4.5/5)
Provided by á-36147
Number Of Ingredients 6
Steps:
- 1. Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam. 2. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using. 3. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions. Honey-Jam Variation Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing. Buttermilk or Yogurt Substitute buttermilk or yogurt for half the cream or milk. Cherry-Vanilla Add 1 cup halved, pitted cherries just before freezing. Strawberry, Blueberry or Peach Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing. Coffee Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk. Coconut Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like. Mint Chocolate Chip Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.
VANILLA GELATO
Make and share this Vanilla Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Beat the egg yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale lemony yellow but still gritty, about 2 minutes; set aside.
- Heat the milk and cream in a medium saucepan until small bubbles pop up along the pan's inner rim; adjust the heat to keep the mixture very hot but do not boil.
- Whisk about 1/4 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the saucepan with the remaining hot milk mixture.
- Immediately decrease heat to very low (if you are using an electric stove, move the pan to a second burner just now set on low).
- Cook slowly, stirring constantly, while the mixture thickens to the consistency of smooth, very wet cake batter and can coat the back of a wooden spoon, about 7 minutes.
- Strain through a fine-mesh sieve into a clean bowl to remove any extraneous bits of cooked egg; stir in the vanilla and salt.
- Refrigerate until cold, for at least 4 hours or overnight.
- Just before you make the gelato, place the vanilla custard in the freezer, just to assure it is very cold, for no more than 10 minutes.
- Freeze the custard in your ice cream machine according to manufacturer's directions.
- Serve at once (will be soft) or transfer to a large freezer container and store in the freezer, tightly sealed, for up to 1 month; soften at room temperature for up to 10 minutes before serving.
Nutrition Facts : Calories 1550.5, Fat 75.4, SaturatedFat 37.6, Cholesterol 1617.1, Sodium 931.8, Carbohydrate 164.7, Sugar 164.4, Protein 41.7
More about "gelato style vanilla ice cream recipes"
EASY HOME-MADE VANILLA GELATO ICE-CREAM RECIPE.
From thechiappas.com
Estimated Reading Time 50 secsTotal Time 5 mins
CLASSIC GELATO RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME
From recipesfromitaly.com
SICILIAN GELATO-STYLE ICE CREAM
From icecreamnation.org
VANILLA GELATO AND AFFOGATO - THE ITALIAN CHEF - ITALIAN …
From italianchef.com
GELATO - WIKIPEDIA
From en.wikipedia.org
LOVE VANILLA BEAN GELATO? LEARN HOW TO MAKE IT AT …
From homemadeitaliancooking.com
SLIMMER VANILLA – A (GELATO-)BASE RECIPE! – ICE CREAM …
From icecreamnation.org
VANILLA CAPPUCCINO GELATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BASIC VANILLA GELATO RECIPE - CUISINART.COM
From cuisinart.com
- In a medium saucepan, combine cream and 2 cups of the milk.Set over medium/medium-low heat and bring to a simmer.
- While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a small-medium...
- Once milk/cream mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set...
STRACCIATELLA GELATO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
GELATO DE CREMA RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
VANILLA BEAN GELATO - RECIPE - ICE CREAM SCIENCE
From icecreamscience.com
VANILLA MILK GELATO RECIPE {MACHINE OR NO CHURN) - SAVORY SIMPLE
From savorysimple.net
VANILLA BEAN GELATO - NINJA TEST KITCHEN
From ninjatestkitchen.com
EASY HOMEMADE LEMON GELATO ICE CREAM - THE FRESH COOKY
From thefreshcooky.com
RECIPES FOR HOMEMADE VANILLA GELATO - ICE-CREAM-RECIPES.COM
From ice-cream-recipes.com
CORNSTARCH ICE CREAM (SICILIAN EGGLESS GELATO) - BIGGER BOLDER BAKING
From biggerbolderbaking.com
STRACCIATELLA GELATO - LOVE AND OLIVE OIL
From loveandoliveoil.com
HOW TO MAKE REAL-DEAL ITALIAN GELATO AT HOME - SAVEUR
From saveur.com
VERY VANILLA GELATO RECIPE - CHATELAINE.COM
From chatelaine.com
VANILLA GELATO RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
VANILLA GELATO - FOODIEBAKER.COM
From foodiebaker.com
AMARENA GELATO (NO CHURN CHERRY GELATO) - VIKALINKA
From vikalinka.com
HOMEMADE VANILLA GELATO - RECIPE BY LAURA VITALE - YOUTUBE
From youtube.com
NINJA CREAMI VANILLA BEAN GELATO - THE ICE CREAM CONFECTIONALS
From theicecreamconfectionals.com
SIMPLE VANILLA GELATO - THE GELATO LIFE
From thegelatolife.com
HOW TO MAKE GELATO AT HOME | FEATURES | JAMIE OLIVER
From jamieoliver.com
VANILLA BEAN GELATO - SIMPLY SCRATCH
From simplyscratch.com
HOW TO MAKE PERFECT COFFEE GELATO - BIGGER BOLDER BAKING
From biggerbolderbaking.com
VANILLA GELATO RECIPE - COOKIE MADNESS
From cookiemadness.net
LEMON-VANILLA GELATO - CERISE CHéRIE
From rebeccasherrow.com
SICILIAN VANILLA ICE CREAM (GELATO DI VANIGLIA) | SAVEUR
From saveur.com
GELATO EGGLESS RECIPE VANILLA - FOOD NEWS
From foodnewsnews.com
VANILLA GELATO RECIPE: MAKE THIS ITALIAN DESSERT AT HOME!
From getarecipes.com
3 INGREDIENT NO CHURN GELATO ICE CREAM - KIRBIE'S CRAVINGS
From kirbiecravings.com
KETO ICE CREAM - ITALIAN CLASSIC VANILLA GELATO - QUEEN KETO
From queenketo.com
BUTTERSCOTCH ICE CREAM - SALT & BAKER
From saltandbaker.com
GELATO-STYLE VANILLA ICE CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
27 DELICIOUS NINJA CREAMI RECIPES - YUMMY RECIPES
From whatayummy.com
AUTHENTIC VANILLA GELATO RECIPE
From officinedelgelato.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love