How to Make Authentic Italian Gelato Recipe at Home
User Reviews
5
How to Make Authentic Italian Gelato Recipe at Home
Description
The preparation starts by whipping egg yolks and sugar until light and fluffy. The milk is heated almost to boiling and carefully combined with the egg mixture to temper the eggs. Flavorings such as lemon zest or vanilla extract can be added before the mix is cooked further over low heat until thickened. After removing from heat, cold heavy cream is mixed in to create a smooth base. For those with an ice cream maker, the base is churned for about 40 minutes to develop the creamy texture typical of gelato. Without a machine, the instructions guide on alternate freezing methods to achieve a similar consistency.
This recipe yields a gelato with balanced fat content and richness from the cream and yolks, creating a dense but smooth texture with pronounced dairy flavor. The careful cooking and tempering prevent curdling and promote silkiness. Adding lemon zest or vanilla provides aromatic notes without overpowering the base.
Ingredients
- 4 egg medium size, yolk
- 150 g granulated sugar - ¾ cup
- 350 ml milk - 1 ½ cup, fresh and whole
- 250 ml heavy cream - 1 cup, fresh
- lemon zest optional, or vanilla extract
Instructions
The Basic Preparation
- Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
- Pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. If you have a kitchen thermometer you can check that the temperature remains at about 85°C (185 F).
- 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.
- Turn off the heat and add the cold heavy cream. Mix really well. Now you have a lukewarm mixture.
How to Make Gelato WITH Ice Cream Maker
- Pour the basic preparation into the ice cream maker and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready!
How to Make Gelato 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 235kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 138mg | 46% |
| Sodium | 30mg | 1% |
| Potassium | 108mg | 2% |
| Sugar | 22g | 44% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 88mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
