Gelato Bar Recipes

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GELATO



Gelato image

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

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

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

BASIC GELATO RECIPE



Basic Gelato Recipe image

You're going to love this basic gelato recipe, which can be used as a starting point to add countless flavor combinations. It's also wonderful on it's own!

Provided by Jennifer Farley

Categories     Dessert

Time 6h15m

Number Of Ingredients 6

4 large egg yolks
5 1/2 ounces granulated sugar ((3/4 cup) )
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 227 kcal, Carbohydrate 24 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 134 mg, Sodium 187 mg, Sugar 23 g, ServingSize 1 serving

STRAWBERRY GELATO



Strawberry Gelato image

Everyone loves Strawbery Gelato and this easy to make fool proof recipe will work in your ice cream maker too!

Provided by Chef Dennis Littley

Categories     Dessert

Time 1h

Number Of Ingredients 5

1 pound fresh strawberries
1 cup granulated sugar
¾ cup whole milk ((water, 2% or skim milk can be used))
2 tablespoons freshly squeezed lemon juice
½ cup heavy whipping cream

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).

Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 16 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g, ServingSize 1 serving

GELATO BAR



Gelato Bar image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 8 serving

Number Of Ingredients 8

1/2 cup whipping cream
1/3 cup honey
1 (11.5-ounce) bag milk chocolate chips
1 1/2 cups whipping cream, chilled
3 tablespoons powdered sugar
1 (1/2-gallon) vanilla, mint chip, or coffee gelato
1 (1/2-gallon) Neapolitan ice cream
Assorted toppings (coarsely crumbled chocolate sandwich cookies, almond biscotti, amaretti cookies, chopped toasted almonds, sliced fresh strawberries, rainbow decors, chocolate sprinkles, mini candy-coated chocolates, and maraschino cherries)

Steps:

  • To make the milk chocolate sauce: Combine the cream and honey in a small heavy saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate. Let stand until the chocolate melts, about 2 minutes, then whisk to combine. Cool the sauce slightly, then pour into a clear glass serving bowl or small pitcher. (The sauce can be made 1 week ahead. Cool completely, then cover and refrigerate.) Re-warm the sauce in the microwave, if necessary.
  • To make the whipped cream: Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Transfer the whipped cream to a serving bowl. (The whipped cream can be made 2 hours ahead. Cover and refrigerate.)
  • For the sundaes: Place each topping in a separate serving bowl. Scoop the gelato or ice cream into dessert bowls and drizzle with the milk chocolate sauce. Allow guests to sprinkle their desired toppings over their sundaes. Top with the whipped cream and cherries, if desired.

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