Creamy Gelato Recipes

STRAWBERRY GELATO

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.

CLASSIC GELATO

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.

STRAWBERRY GELATO

Steps:

• Remove the stems and leaves from the strawberries and rinse in cold water.
• Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied.
• Add the milk and run the food processor until all the mixture is smooth.
• Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
• Mix the cream and strawberry mixture in a bowl and mix thoroughly.
• Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer's instructions.
• Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).

BASIC GELATO RECIPE

Steps:

• In a medium saucepan, whisk together the egg yolks and sugar until smooth, thick, and pale yellow. This will take around 30 seconds. Whisk in the milk, cream, salt and vanilla until evenly combined.
• Place the saucepan over medium heat. Whisking almost constantly, cook the mixture until an instant-read thermometer reads 170 degrees F, approximately 10 minutes.
• Strain the gelato base through a fine mesh strainer into a medium-size bowl, preferably one with a pouring spout.
• Place plastic wrap directly against the surface of the liquid to prevent a skin from forming. Chill until the mixture is very cold, at least 6 hours or up to two days in advance.
• Briefly whisk the mixture, then prepare in an ice cream maker according to manufacturer instructions.
• Once the gelato has finished spinning, it will likely be a soft serve consistency. Transfer to a loaf pan (or similar sized pan), cover, and freeze until fully frozen but scoopable, up to 2 hours.
• Enjoy within 1-2 weeks for best flavor and texture. If the gelato is too firm to scoop directly out of the freezer, let it sit on the counter or in the refrigerator for 5 minutes before serving.

CREAMY CHOCOLATE GELATO

Steps:

• Prepare an ice bath, and set aside. In a large saucepan, bring the milk, cream, and cocoa to a simmer over medium-low heat. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale yellow and very thick, 3 to 5 minutes.
• Add half the milk mixture to the yolk mixture, and whisk until blended. Stir combined mixture back into remaining milk mixture. Add the chocolate, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon.
• Pass the mixture through a very fine sieve into a large mixing bowl. Set the bowl in the ice bath, and chill completely. Freeze in an ice-cream maker, according to manufacturer's instructions, until gelato just holds its shape. Transfer to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.

CLASSIC GELATO BASE (VANILLA FLAVOR)

Steps:

• In a medium saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve.
• In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed). With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated.
• Pour the milk and egg mixture back into the saucepan, add the vanilla bean, and place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.
• Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight to infuse the custard with a deeper vanilla flavor.
• Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
• STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Classic 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.Always take gelato out to room temperature 15 to 20 minutes before serving to soften it and make it easier to scoop.
• SERVING: Always take Gianduja 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.
• VARIATIONS: Use this versatile base to make a variety of gelato flavors, such as Pistachio, Raspberry Rose, Blueberry, or Cherry Ripple!
• 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.

CREAMY GELATO

Steps:

• In a saucepan heat the milk and cream and reduce over medium heat until 2 cups remain. In a large bowl, using a whisk, beat the sugar with the egg yolks until the mixture is light and fluffy. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
• Heat the mixture over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon. Make sure not to overheat or let the mixture coagulate. When thickened remove the bowl from the heat and continue stirring for a minute to ensure the mixture is uniformly cooked. Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight.
• Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.

GELATO

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.