Italian gelato is a traditional frozen desert known for it’s smooth, creamy flavor. Unlike icecream, gelato has a lower fat content band it is churned at a slower speed, resulting in a denser and silkier consistency. Gelato comes in a wide range of flavors from classic favorites like vanilla, chocolate and strawberry to more options like pistachio, hazelnut, and tiramisu.
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.
WITH Ice Cream Maker:
Prep Time: 5 Min + about 40 min in ice cream maker
Cook Time: 10 Mins
Servings: 6/8 people that is about 750 g of Gelato
WITHOUT Ice Cream Maker:
Prep Time: 5 Min + cooling in the freezer for about 5 Hr
Cook time: 10 Mins
Servings: 6/8 people that is about 750 g of Gelato
Ingredients
4 medium egg yolks
150 g (3/4 cup) of granulated sugar
350 ml (1 1/2 cup) of whole milk
250 ml (1 cup) of heavy cream
vanilla extract (optional)
Instruction
Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream. You can use a stand mixer or an electric hand mixer. You can even beat them by hand with a whisk, but you need more time and the result is not as perfect as with the electric mixer.
Meanwhile, pour the milk in a saucepan and bring it almost to a boil but remember that the milk must not boil.
You can check the temperature remains at about 85°C (185 F), if you have a thermometer, if not make sure to remove the saucepan from the heat or to lower the heat if you see that the milk starts to boil.
Transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. In this way you are pasteurizing the eggs.
If you want to flavor your gelato, this is the time to add two drops of vanilla extract or vanilla bean. Now put it back on the heat and cook for another 5 minutes.
Then turn off the heat and add the cold heavy cream and mix it well. If you have an ice cream maker with a compressor, there is no need to cool the mixture further in the refrigerator.
With ice cream maker :
Now if you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes and your gelato is ready. Fresh, creamy and nutritious.
Without ice cream maker :
Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
This step is necessary in order not to create ice crystals in the gelato and have a creamy result. Of course this is a bit more laborious process, but it’s worth it. You will surely have an exquisite authentic Italian Gelato!
