Gelato Recipes

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LEMON GELATO



Lemon Gelato image

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

1 cup whole milk
1 cup sugar
5 large egg yolks, lightly beaten
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice (about 5 lemons)
2 cups heavy whipping cream

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



Strawberry Gelato image

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

2 cups whole milk
2 tablespoons light corn syrup
1 tablespoon honey
3/4 cup sugar
1/2 teaspoon sea salt
2-1/2 cups fresh strawberries (about 12 ounces), halved
1/2 cup heavy whipping cream
1 teaspoon lemon juice

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.

GELATO



Gelato image

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

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

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

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Top Asked Questions

How to make a gelato ice cream?
Gelato - Directions 1 In a medium saucepan, mix milk and cream. Warm until foam forms around the edges... 2 In a large bowl, beat the egg yolks and sugar until frothy. 3 Pour the mixture through a sieve or fine strainer into a bowl. 4 Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
What is authentic Italian gelato?
Authentic Italian Gelato is a frozen creamy dessert made with milk, heavy cream and sugar. With or without eggs (depending on the taste), you can make dense creamy gelato at home, following a slow freezing/creaming process, usually with the help of an ice cream maker.
How long does it take for gelato to cook?
By the two hour mark, your gelato should be ready to eat. 1 vanilla pod, split open down the side, or a piece of lemon zest (optional)* NB: Superfine sugar is best, but regular granulated will do. 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.
What is the best way to eat gelato?
Eat it fast. Gelato isn’t meant to last, and one of the reasons Italian gelato tastes so good is because it’s fresh. Extended time in home freezers causes the ice cream to melt and refreeze, forming crunchy ice crystals. Eat yours within two days of churning, but ideally the day it’s made.

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