GELATO
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
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
VANILLA GELATO
Make and share this Vanilla Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Beat the egg yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale lemony yellow but still gritty, about 2 minutes; set aside.
- Heat the milk and cream in a medium saucepan until small bubbles pop up along the pan's inner rim; adjust the heat to keep the mixture very hot but do not boil.
- Whisk about 1/4 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the saucepan with the remaining hot milk mixture.
- Immediately decrease heat to very low (if you are using an electric stove, move the pan to a second burner just now set on low).
- Cook slowly, stirring constantly, while the mixture thickens to the consistency of smooth, very wet cake batter and can coat the back of a wooden spoon, about 7 minutes.
- Strain through a fine-mesh sieve into a clean bowl to remove any extraneous bits of cooked egg; stir in the vanilla and salt.
- Refrigerate until cold, for at least 4 hours or overnight.
- Just before you make the gelato, place the vanilla custard in the freezer, just to assure it is very cold, for no more than 10 minutes.
- Freeze the custard in your ice cream machine according to manufacturer's directions.
- Serve at once (will be soft) or transfer to a large freezer container and store in the freezer, tightly sealed, for up to 1 month; soften at room temperature for up to 10 minutes before serving.
Nutrition Facts : Calories 1550.5, Fat 75.4, SaturatedFat 37.6, Cholesterol 1617.1, Sodium 931.8, Carbohydrate 164.7, Sugar 164.4, Protein 41.7
GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO
Provided by Food Network
Categories dessert
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
- Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
- Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
- While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
- Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
- You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
- Espresso: add 1/2 cup of chilled espresso coffee into the custard.
- Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
- Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
- Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.
GELATO-STYLE VANILLA ICE CREAM
Gelato is denser than ice cream - it has less air whipped into it - and it's made with more milk than cream. The addition of cornstarch (which is common in Sicilian gelato) gives it a smooth texture and prevents large ice crystals from forming.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield about 1 quart of gelato-style ice cream
Number Of Ingredients 6
Steps:
- Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan.
- Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat.
- Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours.
- Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
MEXICAN VANILLA GELATO
Make and share this Mexican Vanilla Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine 2 1/2 cups milk, sugar, and corn syrup in a saucepan.
- Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining milk, milk powder, cornstarch, salt, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
- Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
- Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
- If mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
- Refrigerate the mixture uncovered until it is completely chilled (below 40°).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Serve immediately for a soft gelato, or transfer the mixture to an airtight storage container and freeze until hard.
- Allow the gelato to sit at room temperature for 15 minutes before serving if frozen solid.
Nutrition Facts : Calories 1227.5, Fat 24.1, SaturatedFat 13.7, Cholesterol 76.2, Sodium 451.5, Carbohydrate 224.6, Fiber 0.1, Sugar 169, Protein 28.5
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VANILLA MILK GELATO RECIPE {MACHINE OR NO CHURN) - SAVORY SIMPLE
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4.9/5 (14)Total Time 20 minsCategory DessertCalories 242 per serving
- Heat the milk and vanilla bean in a medium saucepan set over medium heat until simmering, stirring occasionally with a heat-proof spatula. Meanwhile, vigorously whisk the egg yolks and sugar in a medium-sized bowl until the yolks lighten in color slightly.
- Remove the milk from the heat and pour slowly into the egg yolks while whisking. Pour everything back into the saucepan, scraping the bowl.
- Return the saucepan to the heat and, using a heat-proof spatula, stir until the mixture thickens slightly, approximately 3-4 minutes. Remove from the heat and discard the vanilla bean. Stir in the cream and vanilla extract. Allow to cool (I let it cool overnight).
- Pour the mixture into an ice cream maker and prepare the gelato according to the manufacturer's instructions, until it's frozen and scoopable. Alternatively, place the mixture in a metal container and freeze, beating at 1-hour intervals, until the gelato is scoopable.
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