Homemade Gelato Recipes

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CLASSIC GELATO



Classic Gelato image

Gelato, Italian ice cream, is easy to make at home and you don't need an ice cream machine. This vanilla recipe is a good starting point.

Provided by Elaine Lemm

Categories     Dessert

Time 3h25m

Number Of Ingredients 5

2 1/2 cups/20 ounces whole milk
1 tablespoon vanilla extract , divided
1/3 cup/3 ounces fine sugar , divided
1/4 cup/2 ounces skimmed milk powder
4 egg yolks

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.

Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Cholesterol 165 mg, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, Sodium 108 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pints (12 servings), UnsaturatedFat 0 g

GELATO



Gelato image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 1 quart

Number Of Ingredients 8

1 1/2 cups milk
1 cup half-and-half
Dash fine salt
Whole spices and/or fresh herbs, for steeping
1/2 cup sugar
1/2 teaspoon pure vanilla extract
6 large egg yolks
Assorted mix-ins, such as candy and/or nuts

Steps:

  • Put the milk, half-and-half, salt and whatever flavors you are steeping with in a medium saucepan. Heat to a gentle simmer, remove from the heat and let steep for 30 minutes.
  • Whisk the sugar, vanilla and egg yolks in a medium bowl. Gradually strain in and whisk about half of the warm milk mixture into the eggs. Then, while whisking constantly, add the warmed eggs to the remaining milk mixture.
  • Return to the heat and cook the gelato base, stirring constantly with a wooden spoon, until thick and it coats a spoon, about 10 minutes. Transfer the mixture into a bowl set over an ice bath to stop the cooking and bring down the temperature.
  • Strain the mixture again through a fine strainer, pushing to extract all the liquid. Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions.
  • Fold in desired mix-ins once the gelato has finished spinning in the machine. Transfer to a container and freeze until solid and ready to serve.

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

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.

STRAWBERRY AND BALSAMIC HOMEMADE GELATO



Strawberry and Balsamic Homemade Gelato image

Fresh strawberries and balsamic vinegar pair perfectly - even more so in this homemade Italian ice cream. I roast the strawberries in the oven for 30 minutes to release all their sweet juice.

Provided by Simona

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 4

3 ½ cups fresh strawberries, hulled
½ cup white sugar, divided
1 teaspoon balsamic vinegar
½ cup heavy whipping cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
  • Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
  • Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
  • Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
  • Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 35.7 g, Cholesterol 40.8 mg, Fat 11.4 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 12.9 mg, Sugar 31.4 g

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.

HOMEMADE GELATO



Homemade Gelato image

Make and share this Homemade Gelato recipe from Food.com.

Provided by Cristi Hinten

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
2 ounces semisweet chocolate, finely chopped

Steps:

  • Combine the cream, milk, and sugar in a medium saucepan over medium heat. Wait until the mixture comes to a simmer. Then remove the saucepan from heat.
  • 2. Scrape the vanilla seeds into the milk, add the bean, and allow the mixture to sit for a half hour.
  • 3. Strain into a clean bowl, discarding the vanilla bean. Cover and refrigerate for at least 2 hours or overnight.
  • 4. Get out your ice cream maker! Transfer your gelato mixture into it, then freeze according to manufacturer's directions.
  • 5. As you let the ice cream maker do its work churning the gelato, melt the chocolate in the microwave. Heat it on high for 20 second intervals until it is melted and smooth. Two minutes before churning is finished, drizzle the melted chocolate into the gelato. Alternately, the chocolate may be quickly folded in with a rubber spatula when the gelato is completed.
  • 6. Scoop gelato into bowls or cones. Garnish with a cookie, if desired.

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