Gelato Buon Talenti Recipes

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

Ingredients

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

GELATO "BUON TALENTI"

Gelato

How to make Gelato "Buon Talenti"

Provided by @MakeItYours

Number Of Ingredients 5

Ingredients

2 cups whole milk
3/4 cup minus 1 tablespoon superfine granulated sugar
4 large egg yolks
3/4 cup heavy cream
1/2 teaspoon Di Saronno Amaretto or other flavoring (see note, above)

Steps:

In a 2-quart heavy saucepan bring milk and about half of sugar just to a simmer, stirring until sugar is dissolved.
Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot milk mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Stir in cream and add liqueur. Chill custard, covered, until cold and up to 4 hours.
Freeze custard in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 2 hours.

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Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.
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 without boiling and always stirring. Then turn off the heat and add the cold heavy cream. Mix really well.
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