chocolate gelato

The Easiest Homemade Gelato Recipe can be turned into any flavor, so I&#x27;ll show you how to make Salted Caramel, Triple Chocolate, and Blueberry Cheesecake!

The Easiest Homemade Gelato Recipe (No Machine)

(16floz/450 milliliters) whole milk

egg yolks (, room temperature)

sugar

salt

vanilla extract

(8 ounces 225 grams) cream cheese, (softened)

½ cups Graham crackers, (crushed)

(1 ounces 28 grams) butter, (melted)

vanilla extract, (optional)

lemon,

(5 ounces 142 grams) chocolate ganache, (melted)

(4 ½oz/128 grams) bittersweet chocolate, (chunks)

In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.

Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously. Pour this custard back into the same saucepan and place over low heat.

Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle. (See tips above about saving curdled custard.)

Pour the mixture through a fine sieve into a clean bowl and let cool down at room temperature, stirring every 5 minutes or so. Add in salt and vanilla to the custard and mix. To cool the custard quickly place the custard in an ice bath (see video above). Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

When the custard base is cold begin to whip the cream on high speed until stiff peaks form.

Gently fold the custard base into the whipped cream until smooth and thickened. Don't beat or you will deflate the whipped cream.

How to make Plain Gelato Base:

Stir in the salted caramel sauce , taste and add more if desired. It should be both salty and sweet. Pour into your loaf pan and follow freezing directions below.

Salted Caramel Gelato:

Whisk the softened cream cheese into the gelato base until smooth.

In a small bowl, stir together the crushed Graham crackers and butter and add to your gelato base.

Lastly, stir in the blueberries, vanilla, and lemon zest. Pour into your loaf pan and follow freezing directions below.

Blueberry Cheesecake Gelato:

Swiftly fold in the chocolate ganache   into the gelato base. Make sure the ganache is not hot or it will set when it hits the cold base.

Stir in the chocolate chunks.

Lastly, drizzle over the white chocolate and allow to sit on the base to set and firm up before stirring it in completely. Pour into your loaf pan and follow freezing directions below.

Triple Chocolate Gelato:

Pour the gelato into a loaf pan or any freezer-safe container and place it in the freezer. Now, after 30-60 minutes go in a whip it up to break up the ice crystals. Do this roughly 2-3 times until it thickens up (see video above for step by step)

Allow freezing for another 4-5 hours or until frozen before scooping. If hard to scoop allow the gelato to sit at room temperature for 5-10 minutes until it softens slightly.

Cover well and store in the freezer for up to 6 weeks.

Freezing your Gelato:

One amazing Homemade Gelato recipe can be turned into any flavor — including these 3 chosen by YOU the fans! Recipe: https://bit.ly/EasyGelato (Triple Chocolate, Salted Caramel, and Blueberry Cheesecake)

**WATCH How to make my Gelato Base recipe! https://youtu.be/Ofy8nZ1XIws 

**WATCH How to Make 2 Ingredient Ice Cream! https://youtu.be/j70yTq2ysLQ

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Recipe: https://bit.ly/EasyGelato
 
#Gelato #Caramel #SummerDesserts

3 Amazing NEW Homemade Gelato Flavors Chosen By YOU!

Chocolate Gelato is one of the most popular and loved flavors of Italian Gelato. It’s a timeless taste that appeals to all, adults and children. For chocolate lovers there is no better gelato, not only in summer but at any time of the year, when you are in the mood for something truly greedy! For this reason, now we are going to show you how to make the authentic Italian chocolate gelato recipe, made with egg yolks and both cocoa powder and melted dark chocolate. As for the ingredients, choose the chocolate according to your tastes, based on how bitter you prefer it: select a product with a more or less high percentage of cocoa. We suggest 70% dark chocolate. Now we’ll show you how to make the best chocolate gelato recipe at home, WITH or WITHOUT the ice cream maker.

Authentic Homemade Chocolate Gelato Recipe

250 ml (1 cup) of whole milk

250 ml (1 cup) of heavy cream

g (1/2 cup) of bitter cocoa powder

g (3,5 oz=2/3 cup) of 70% dark chocolate

Mix cocoa and sugar

Mix the cocoa and half the sugar in a bowl. Transfer to a saucepan then add the cold milk. Mix with the help of a whisk and place on the heat.

Cook

Stir and continue to cook for 5 minutes over very low heat. The milk must NOT boil. Chop the chocolate and add it. Let it melt completely, continuing to mix and always making sure that the mixture DOES NOT boil.

Wip the eggs

Meanwhile, whip the egg yolks with half of the remaining sugar, until you get a fluffy and soft cream.

Add the egg cream

Add the milk-chocolate mixture to the egg cream. Transfer to a saucepan, keep stirring with a wooden spoon and cook for 5 minutes over low heat. The mixture must reach no more than 85 °C (185 F). In this way the eggs are pasteurized. When it become thicker, it’s ready.

Add the heavy cream

Remove from the heat and add the cold heavy cream. Stir to mix all the ingredients.

Make Chocolate Gelato WITH Ice Cream Maker

Pour the chocolate mixture into the ice cream maker. Start up the machine following the manufacturer’s instructions. Usually you have to let the ice cream maker work for about 30/40 minutes.

Make Chocolate Gelato WITHOUT Ice Cream Maker

Pour the chocolate mixture into a gelato container and place it in the refrigerator. Let it cool for about 1/2 an hour. Then transfer in the freezer and leave it for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.

&#x1f4cb; Italian Gelato Recipe Vanilla Chocolate and Pistachio

milk

heavy cream

vanilla pod

caster sugar

Vanilla custard (above quantity)

3.5 oz pistachio

tbsp orange blossom water

cocoa

tbsp sugar

Espresso coffe (at room temperature)

Tea (at room temperature)

3.5 oz Sweet almonds (finely grinded)

Bitter almonds (finely grinded)

3.5 oz Toasted hezelnuts (finely grinded)

chestnut cream

Cut in two the vanilla pod

Simmer the milk and heavy cream in a large pan to infuse them with the vanilla pod.

With a food processor, whip the egg yolks and the egg white with the sugar until they reach a whitish-foamy consistency

Add them to the milk and bring to a boil, always stirring with a wooden spoon

As soon as it starts to boil, remove it from the heat

Pass it through a fine mesh sieve into a bowl while it is still warm

Let it cool down to room temperature or rest overnight in the fridge in an airtight container

Making the vanilla custard

Finely grind the pistachios with the orange blossom water to make a smooth paste

Make the vanilla custard as above

Once the custard starts boiling, remove it from the heat, add the pistachio paste and stir

Let it cool down to room temperature and rest overnight in the fridge in an airtight container

Making the Pistachio gelato

Mix the cocoa with the extra sugar

Once the custard starts boiling, remove it from the heat, add the mixture of sugar and cocoa and stir

Making the Chocolate gelato

Pass the pistachio and the chocolate custards through a fine mesh sieve

Place the mixture into the gelato machine and follow the manufacturer&#39;s instructions

It took my machine 45 minutes to 1 hour to make the ice cream, depending on the room temperature

You can serve gelato with a thin crunchy cookie or fresh fruits

Making the gelato in the ice cream machine

https://www.youtube.com/watch?v=tNmpM-Q_qJM

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.
To print the recipe:
https://yourguardianchef.com/italian-gelato-recipe-vanilla-chocolate-and-pistachio/

Ingredients
Vanilla custard
2 cups - 0.5 lt whole milk
2 cups - 0.5 lt heavy cream
1 vanilla pod
6 egg yolks
1 egg white
1 1/4 cup - 250 gr caster sugar
Pistachio gelato
Vanilla custard above quantity
3.5 oz - 100 gr pistachio
3 tbsp orange blossom water
Chocolate gelato
Vanilla custard above quantity
3.5 oz - 100 gr cocoa
3 tbsp sugar
Coffee gelato
Vanilla custard above quantity
1/2 cup - 100 ml Espresso coffe at room temperature
Tea gelato
Vanilla custard above quantity
1/2 cup - 100 ml  Tea at room temperature
Almond gelato
Vanilla custard above quantity
3.5 oz - 100 gr Sweet almonds finely grinded
3 Bitter almonds finely grinded
Toasted Hezelnuts
Vanilla custard above quantity
3.5 oz - 100 gr Toasted hezelnuts finely grinded
Chestnut gelato
Vanilla custard above quantity
9 oz  - 250 gr chestnut spread


Which one is the best Italian gelato (0:00)
Ingredients (0:37)
Making the vanilla custard (0:45)
Making the Pistachio gelato (1:43)
Making the Chocolate gelato (2:08)
Making the gelato in the ice cream machine (2:34)
How to serve it (3:39)

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