Gelato Recipes
DEEPLY CHOCOLATE GELATO
Steps:
- Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
- Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
- Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.
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
LEMON GELATO
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. -Gail Wang, Troy, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts.
Number Of Ingredients 6
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.,
Nutrition Facts : Calories 361 calories, Fat 26g fat (15g saturated fat), Cholesterol 213mg cholesterol, Sodium 40mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
STRAWBERRY GELATO
You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings (1-1/2 quarts)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
NUTELLA® GELATO
We've sampled many different flavors of gelato over the years while visiting our family in Italy, but somehow, our kids always go back to their favorite flavor "Nutella®"! While this is not exactly the same as the ones that you will find in Italy, it's pretty darn good for a homemade version!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 7h15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Add 1/2 cup of chocolate-hazelnut spread and vanilla and whisk until incorporated, and you no longer see any specks of chocolate. Do not let mixture come to a boil. Remove from heat and let cool.
- Refrigerate mixture until cold, about 3 hours.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
- Meanwhile, place the remaining 1/2 cup of chocolate-hazelnut spread in a small microwave-safe bowl and microwave on high until slightly melted, about 30 seconds.
- Transfer gelato from the ice cream maker into a freezer-safe storage container. Drizzle with melted spread. Run a knife through to swirl the chocolate-hazelnut spread throughout the gelato. Freeze until set, 4 hours to overnight.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 34.9 g, Cholesterol 36.7 mg, Fat 19.2 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 62.9 mg, Sugar 32.3 g
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- Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
- Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.
- Transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or two drops of vanilla extract or vanilla bean. Now put it back on the heat and cook for another 5 minutes without boiling and always stirring. Then turn off the heat and add the cold heavy cream. Mix really well.
- If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready! Fresh, creamy and nutritious.
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