The Italian Ice Cream Gelato

The Italian Ice Cream Gelato

Italian Gelato ice cream (Gelato) has a more intense flavor and a creamy texture.
Real Gelato — always made from natural whole (not dry!) Milk, heavy cream, egg
yolks and sugar. Prepare it as well, according to a special technology.


● 250 ml of whole milk,
● 250 ml. cream fat content of 33-35%
● 4 egg yolks,
● 150 gr. sugar,
● 1 Vanilla bean or 1.tsp. vanilla extract.


1. In a deep bowl with non-stick coating pour the milk, add the cream and half the
sugar portion.
Put warm on low heat, and bring a lot, until small bubbles stirring constantly.
Do not boil! Remove from heat, add the vanilla extract.

2. Separate the yolks from the whites and yolks lightly beaten.
Beat can be both manually (whisk), and using a mixer.
Add the second part of the sugar and continue whisking continuously.
Pour the hot mixture of little else. And continue whisking for 1-2 minutes.
Pour the yolk-sugar mixture into the milk and cream and keep whisking constantly.
Heat the mixture over low heat, stirring constantly.

Using a thermometer, measure the temperature of the mixture. It is important to
avoid overheating.
Custard is ready when it begins to thicken and reaches 185 ° F (85 ° C).
Determine the temperature without a thermometer, you can watch the process
of cooking.
Once the mixture begins to be covered by bubbles, you need to complete the
process of heating.

The custard is ready when it has become quite thick and viscous. Thus, to fully cover
the back of a spoon or spatula.

Another way to check the readiness of the cream is to dip the end of a spoon or
spatula to prepare a liquid custard, and holding it horizontally, place your finger on
the back of the spoons, and draw a line. If the finger has the clear strip, a cream is ready.

Strain the mixture through a sieve, in order to avoid lumps in a deep bowl, lowered
into crushed ice.
Icy hot tub allow custard to cool much faster and without delay, to cook on.
Well chilled pour the mixture into the bowl automatic machine for making ice cream.

Setting time in the ice cream maker indicated in the instructions for your machine.
Typically this time is from 20 to 30 minutes.

After, to shift the ice cream in an airtight container and store in a freezer for another
30 minutes.
Ice Cream, which is not frozen properly, looks soft and poorly kept its shape.

Bon Appetit!


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