SICILIAN-STYLE GELATO
Learn how to make Sicilian-style gelato, an incredibly creamy Italian iced treat that uses cornstarch as a thickening agent. Learn how to turn this versatile gelato base into a myriad of flavors!
Provided by Marie Asselin
Categories Dessert
Number Of Ingredients 6
Steps:
- In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream, then add the split vanilla bean, if using. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, 6 to 8 minutes.
- Place the egg yolk in a medium bowl and whisk until pale and thickened, 30 seconds to 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine.
- Remove from the heat. Pour into an airtight container. (Leave the vanilla bean into the gelato custard while it cools.) Let cool to room temperature, then refrigerate for a few hours, or preferably overnight. The Sicilian-style gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Fish the vanilla bean out of the custard and discard.
- Strain the Sicilian-style gelato base to produce the smoothest texture. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Homemade Sicilian-style gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take Sicilian-style gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
SICILIAN GELATO-STYLE ICE CREAM
Sicilian gelato, or ice cream made with starch (instead of eggs), makes for a perfect and versatile base for most flavours! Making it is easy and fairly "fail-safe", and the results are generally very smooth and pleasant.
Provided by [email protected]
Number Of Ingredients 5
Steps:
- Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
- Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
- Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
- Take the ice cream base from the heat and let the mixture cool down.
- Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
- In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
- After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.
SICILIAN COFFEE GELATO
Make and share this Sicilian Coffee Gelato recipe from Food.com.
Provided by Nado2003
Categories Frozen Desserts
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
- On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
- Mix 1/2 cup milk with corn starch, no lumps.
- Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
- Once thickened, stir in vanilla and remove from heat.
- Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
- When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
- Put into freezer safe container with lid and store in freezer.
Nutrition Facts : Calories 143.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 70.7, Carbohydrate 25.3, Sugar 21.9, Protein 3.2
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.
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.
SICILIAN CHOCOLATE GELATO
From the Scharffen Berger website, this Sicilian gelato contains simply milk, yet it's still completely AMAZING. Add mint leaves to the 2 cups milk for a mint chocolate gelato. I didn't even use what is probably considered "quality" cocoa and this still tastes so great.
Provided by Mandarrrrrr
Categories Frozen Desserts
Time 30m
Yield 1 quart (approx.), 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In medium saucepan bring 2 cups of the milk to a simmer.
- Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
- Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
- Stir and cook for a minute longer.
- Strain through a fine wire-mesh strainer into a clean bowl and cool.
- Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
- TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
- TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
- TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.
LOW-FAT CHOCOLATE SICILIAN GELATO
After lots of experimenting to develop a low-fat ice cream or gelato, I came up with this recipe. Despite the lengthy instructions, it's very simple to make. I couldn't believe how wonderfully rich and creamy it turned out to be. The secret is in the cocoa powder, which makes the gelato dense and rich without adding fat. Because the gelato contains no fat, leftovers will freeze hard. To soften, defrost leftovers in the microwave for 20 to 30 seconds.
Provided by Allison
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
- Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
- Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
- Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 29.8 g, Cholesterol 2.1 mg, Fat 1.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 85.9 mg, Sugar 22.2 g
More about "sicilian gelato recipes"
CORNSTARCH ICE CREAM (SICILIAN EGGLESS GELATO) | BIGGER …
From biggerbolderbaking.com
4.8/5 (75)Servings 2Cuisine SicilianCategory Dessert
- In a small bowl, combine a ½ cup (4 oz/115 ml) of milk with the cornstarch and mix until all the lumps are gone.
- In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt, and vanilla pod (if using).
- Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken.
- Pour into a freezer-safe bowl, stir in the vanilla extract and let cool in the refrigerator for a couple of hours (or overnight).
SICILIAN PISTACHIO GELATO RECIPE BY GIANNETTI …
From giannettiartisans.com
HOW TO MAKE GELATO AT HOME | FEATURES | JAMIE OLIVER
From jamieoliver.com
SICILIAN GELATO RECIPE - THERESCIPES.INFO
From therecipes.info
SICILIAN CHOCOLATE GELATO - SCHARFFEN BERGER
From scharffenberger.com
30 BEST SICILIAN FOODS FROM PASTA TO PARMIGIANA - INSANELY GOOD
From insanelygoodrecipes.com
SICILIAN-STYLE VANILLA BEAN GELATO | ITALIAN VANILLA BEAN ICE CREAM
From slofoodgroup.com
THE SECRETS OF AN ITALIAN GELATO MASTER
From craftsmanship.net
ITALIAN GELATO AND ICE CREAM RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HOW TO MAKE AUTHENTIC ITALIAN GELATO - 2022 - MASTERCLASS
From masterclass.com
HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME - RECIPES FROM ITALY
From recipesfromitaly.com
BEST SICILIAN ICE CREAM RECIPE - HOW TO MAKE SIMPLE ICE CREAM
From food52.com
FIOR DI LATTE GELATO, HOMEMADE WITH NO EGGS - RECIPES FROM ITALY
From recipesfromitaly.com
THE HIRSHON SICILIAN PISTACHIO GELATO - THE FOOD DICTATOR
From thefooddictator.com
STRAWBERRY RHUBARB SICILIAN STYLE GELATO RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC GELATO RECIPE - THE SPRUCE EATS
From thespruceeats.com
SICILIAN CASSATA ICE CREAM - SICILIANS CREATIVE IN THE KITCHEN
From sicilianicreativiincucina.it
PLUM GELATO – SICILIAN STYLE – ICE CREAM NATION
From icecreamnation.org
AUTHENTIC SICILIAN ICE CREAM | SICILY ON WEB
From sicilyonweb.com
SICILIAN CHOCOLATE GELATO – SUPER NUMMY
From supernummy.com
BEST SICILIAN DESSERT RECIPES | ALLRECIPES
From allrecipes.com
SICILIAN PISTACHIO GELATO | A REAL ITALIAN TREAT! - THINK PLANT-BASED
From thinkplantbased.com
SICILIAN CALDO-FREDDO GELATO - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
PISTACHIO GELATO RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
GELATO {CHOCOLATE & STRACCIATELLA!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
SICILIAN VANILLA ICE CREAM (GELATO DI VANIGLIA) - SAVEUR
From saveur.com
SICILIAN GELATO RECIPE WITHOUT EGGS - CREATE THE MOST AMAZING …
From recipeshappy.com
STRACCIATELLA GELATO - THE ITALIAN CHEF
From italianchef.com
GELATO PASSION. SICILIAN GELATO RECIPE – PALERMOGOURMETOURS
From palermogourmetours.com
CHOCOLATE GELATO - THE ITALIAN CHEF
From italianchef.com
SICILIAN VANILLA GELATO (GELATO DI VANIGLIA) - CRUMBS ON THE TABLE
From crumbsonthetable.co.uk
HOW TO MAKE REAL-DEAL ITALIAN GELATO AT HOME | SAVEUR
From saveur.com
SICILIAN BRIOCHE - MANGIA BEDDA
From mangiabedda.com
ITALIAN PISTACHIO GELATO - THE GELATO LIFE
From thegelatolife.com
PISTACHIO GELATO (MADE WITH HOMEMADE PISTACHIO PASTE) - FOOD …
From foodnouveau.com
SICILIAN COFFEE GELATO RECIPE - FOOD NEWS
From foodnewsnews.com
SICILIAN ICE CREAM SANDWICH ON BRIOCHE RECIPE - TODAY.COM
From today.com
SICILIAN PISTACHIO GELATO RECIPE - COOKINCITY
From cookincity.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