gelato

4 Easy Low Fat Vegan Gelato

plant milk (here

Tbsp oats (gluten-free if needed)

cashews (soaked overnight)

maple syrup

tsp vanilla extract

salt

medjool dates

Tbsp coconut sugar

Tbsp cacao powder

coffee (I used decaf coffee)

dark chocolate

Tbsp coffee (I used decaf coffee)

cacao powder

hazelnut butter (or substitute with cashew butter)

cinnamon

tsp nutmeg

mango flesh

The day before you make this recipe, freeze the ice cream machine bowl in the freezer.

In a small saucepan, bring 1.5 cup plant milk and 2 Tbsp oats to a boil, turn to low heat and simmer for about 15 minutes until the oats become super soft and the mixture thickens.

Let the mixture cool for a bit. Place it in a high-speed blender, together with all other ingredients and process until the mixture is super smooth.

Pour the mixture into a container and chill in the fridge for at least 3 hours (or even overnight) until completely chilled.

After the mixture is chilled, transfer to the ice cream maker and churn until it thickens (mine took 15-20 minutes). Freeze for 3-4 hours until it hardens enough to create scoops.

Maple Vanilla Gelato

Chocolate Gelato

Place all ingredients in a high-speed blender and process until the mixture is super smooth.

Coffee Gelato

Mango Gelato

How to make a thick and gooey ribbon of fruit syrup to swirl into your favorite ice cream.

Fruit Syrup for Swirled Ice Cream Recipe

fruit,

lemon juice,

orange blossom water,

Combine prepared fruit, lemon juice, sugar, and salt in a 2-quart stainless steel saucier. Make note of the filled saucier's weight at this stage so the reduction can be tracked on the scale; otherwise a digital thermometer will be required. Purée thick skinned or fibrous fruit with an immersion blender, or mash tender fruit with a fork or metal spatula until swimming in juice.

Place over medium heat and bring to a boil, continuously stirring and scraping along the bottom and sides of the saucier with a flexible, heat-resistant spatula. This should take no longer than 5 minutes; if it seems to be moving too slowly, simply increase the heat. 

Once the mixture begins to boil, continue cooking until reduced by 4 ounces (mixture should be 220&degF) for a thin, saucy ribbon or 5 ounces (224°F) for a thick, gooey ribbon. This phase should take about 6 minutes; while it's natural for the timing to vary from one stovetop to the next, a significant delay may indicate the heat is too low, or that there's a problem with the thermometer (such as shallow or unsteady placement of the probe; also very common if tilting the pot to get a reading). When in doubt, weight measurements will provide a more reliable indication of the reduction's progress.

Strain the syrup into a heat-safe container and stir in the orange blossom water (or other aromatics; see note). If desired, season with an additional pinch of salt, bearing in mind the syrup will seem less sweet when frozen. Cover and refrigerate until no warmer than 40°F (4°C). Meanwhile, take note that most ice creams will benefit from an extra pinch of salt in the base to account for the added sweetness of a fruit swirl.

Stir the syrup until viscous, then transfer to a disposable piping bag or use a spoon to drizzle. Layer the thick syrup into a chilled container with freshly churned ice cream, using as much or as little as you like. Freeze the ice cream according to the recipe directions. Any remaining syrup can be used as a sauce, or combined with club soda for a fizzy drink.

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

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)

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#Gelato #Caramel #SummerDesserts

3 Amazing NEW Homemade Gelato Flavors Chosen By YOU!

Vibrant blueberry gelato takes you on an Italian holiday right in your own kitchen!

Blueberry Gelato

blueberries

whole milk (I used 2% milk instead)

heavy cream

lemon juice

Puree the blueberries, sugar and milk in a...

Puree the blueberries, sugar and milk in a high speed blender until smooth. If you do not have a Vitamix or Blendtec, I would suggest that you strain the puree to remove any bits of the blueberry left in the mixture.

Pour in the heavy cream and lemon juice,...

Pour in the heavy cream and lemon juice, pulse to combine. Refrigerate overnight.

Process according to your ice cream machine's directions,...

Process according to your ice cream machine's directions, about 15-18 minutes. Freeze for 3-5 hours. You may need to warm the gelato slightly before serving. Sit it on the counter for 10 minutes so it softens or else you will miss its creamy texture.

This creamy Basil Ice Cream takes me straight back to Italy! There's something magical about the combination of cream, basil and this hint of lemon! You will love this unusual ice cream flavor!

Creamy Basil Ice Cream | Italian Gelato Recipe

lemon

g basil leaves

500 ml cream

250 ml full fat milk

tsp salt

Measure out the sugar. Zest lemon directly into the sugar and rub everything together for about a minute or so, until the sugar gets fragrant.&nbsp;

Use a food processor to grind the basil leaves with the lemon sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Be careful not to whip the cream already. Feel free to pre-grind the basil with a bit of the milk from the recipe before adding the cream. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.

Heat the other half of the basil lemon&nbsp;puree in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Cool custard over an ice bath while stirring.

Chill completely, then freeze in an ice cream machine according to the manufacturer's instructions. Let harden in the freezer for a few hours before serving.

Authentic Italian Gelato is a frozen creamy dessert made with milk, heavy cream and sugar. With or without eggs (depending on the taste), you can make dense creamy gelato at home, following a slow freezing/creaming process, usually with the help of an ice cream maker.The good news is that you can make authentic Italian Gelato at home. You have only to learn the right tricks to easily make it. Usually we make homemade gelato to eat as a dessert or as a delicious afternoon snack. You can also enjoy Gelato with fresh fruits or delicious biscuits.If you love Authentic Italian Gelato and want to do it at home, here is the recipe with all the tips and tricks for making an exquisite, healthy and genuine homemade Gelato, both with and without ice cream maker!

How to Make Authentic Italian Gelato at Home

yolks

350 ml of whole milk

250 ml of heavy cream

Whip the egg

Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.

Heat the milk

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.

Combine the ingredients

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.

How to make gelato with ice cream maker

If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready! Fresh, creamy and nutritious.

How to make gelato without ice cream maker

If you don't have an ice cream maker, Pour the mixture into a gelato container and place it in the freezer 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 step is necessary in order not to create ice crystals in the gelato and have a creamy result. Of course this is a bit more laborious process, but it’s worth it. You will surely have an exquisite authentic Italian Gelato!

Homemade Butterscotch Ice Cream is sooo worth the effort. Real butterscotch sauce makes an ice cream that is soft and luscious. A hint of bourbon amps up the flavor.

Butterscotch Ice Cream  

(2 oz, 56 g) unsalted butter

(8 oz, 225 grams) dark brown sugar, packed

(12 oz, 360

(12 oz, 360 milliliters) whole milk

bourbon, optional

In a large bowl, whisk together the yolks,...

In a large bowl, whisk together the yolks, salt and vanilla. Set aside while you make the butterscotch.

Melt the butter over medium low heat. Add...

Melt the butter over medium low heat. Add the brown sugar and stir until the sugar looks like wet sand.

Cook on medium low, stirring occasionally, for 5...

Cook on medium low, stirring occasionally, for 5 minutes. The mixture will begin to liquify.

Slowly whisk in 1 cup of the cream....

Slowly whisk in 1 cup of the cream. BE CAREFUL, the mixture will bubble up and steam when the liquids are added. Keep your face away from the pot.

Cook over low heat for 10 minutes, whisking...

Cook over low heat for 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Whisk in the remaining cream and the milk. Reduce the heat to low.

Whisk a cup of the hot butterscotch into...

Whisk a cup of the hot butterscotch into the yolks. Pour the mixture back into the pan. Stirring constantly, cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Remove from the heat and strain into the bowl. Stir in the bourbon. Cover the bowl and chill until very cold. At least 4-5 hours or over night.

Churn the ice cream according to the directions...

Churn the ice cream according to the directions for your ice cream machine. Scoop the ice cream into a freezer container. Smooth the top and lay a piece of plastic wrap directly on the surface of the ice cream. Cover tightly and freeze until firm.

L’affogato al caffè, a dessert of gelato drowned in espresso, is “one of Italy’s most delectable modern dishes,” writes Anna Del Conte in her “Gastronomy of Italy.” The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. Dulce de leche, with its caramelized milkiness, would be wonderful, as would cherry amaretto. The magic of affogato is that you get two pleasures in one: a spoonable dessert sauced with coffee, and a cream-blushed drink to chase it. The sweet ice cream and bitter coffee should enhance, not overtake each other. Like the best partners, they should meet in the middle.

Affogato

shot (2 ounces) hot espresso

Amaretto (optional)

Make the espresso first so it can sit while you scoop the gelato. If you don’t have a moka pot or an espresso machine, run to the nearest coffee shop. 

Add the very cold gelato to a small shallow bowl or glass that’s been chilled in the freezer until frosty and cold to the touch.

Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you’d like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.

Learn how to make gelato, the delightful Italian frozen treat. Get instructions to make the creamiest gelato and tips to turn one base into a multitude of flavors.

Classic Vanilla Bean Gelato

vanilla bean, (split lengthwise)

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.

Transfer the gelato to an airtight container and freeze until firm, about two hours.

STORAGE: The gelato will keep, frozen, for up to 1 month.

SERVING: Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.

VARIATIONS: Use this versatile base to make a variety of gelato flavors, such as Pistachio, Raspberry Rose, Blueberry, or Cherry and Raspberry Ripple!

MAKE IT DAIRY-FREE: Use lactose-free milk or oat milk instead of regular dairy milk.

MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato right here --&gt; http://bit.ly/FNVeganGelato

For berry gelato, twist our vanilla version with a sweet fruit puree. This makes slightly more gelato and needs a little longer to cook.

Raspberry gelato

500 milliliters (2 cups) milk

milliliters (1 cup) thickened cream

(3/4 cup) caster sugar

raspberries raspberries

(1/4 cup) caster sugar

Impress your friends by making your own melt-in-the-mouth, creamy vanilla gelato.

Vanilla gelato

vanilla bean paste

Win over your guests with this delicious dessert which only uses 4 ingredients.

Lemon & mascarpone sorbetto

lemons

caster sugar

mascarpone

blueberries fruit

Want guilt-free fro-yo? Give this sugar-free rockmelon and yoghurt sorbet a go.

Sugar-free rockmelon and yoghurt sorbet

rockmelons, chopped, frozen

bananas,

(420 grams) thick Greek-style yoghurt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981848096001&=domain=del

5348771529001-5981848096001

This simple, sugar-free stracciatella gelato is full of crunchy nuts and cacao nibs.

Sugar-free vegan stracciatella gelato

(185 milliliters) almond milk

(60 grams) cacao nibs

(50 grams) flaked almonds, toasted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850743001&=domain=del

5348771529001-5981850743001

These frozen treats couldn't be quicker or easier to make. Perfect for when you need dessert on demand.

60-second, 2-ingredient gelato

frozen chopped bananas

(255 grams) dulce de leche

mixed berries

(80 milliliters) maple syrup

mango

(280 grams) coconut yoghurt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5655471348001&=domain=del

5348771529001-5655471348001

Affogato is a traditional Italian dessert consisting of chocolate or vanilla gelato, hot espresso, and fresh whipped cream.

Top 26 gelato recipes from across the web

The most viewed gelato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

4 Easy Low Fat Vegan Gelato

Fruit Syrup for Swirled Ice Cream R...

The Easiest Homemade Gelato Recipe ...

Blueberry Gelato

Creamy Basil Ice Cream | Italian Ge...

How to Make Authentic Italian Gelat...

Butterscotch Ice Cream

Affogato

Classic Vanilla Bean Gelato

Raspberry gelato

Vanilla gelato

Lemon & mascarpone sorbetto

Sugar-free rockmelon and yoghurt so...

Sugar-free vegan stracciatella gela...

60-second, 2-ingredient gelato

Affogato

No Machine Pistachio Gelato

Frozen caramel slice

Ninja Creami Salted Caramel Ice Cre...

Gelato di Parmigiano Reggiano

Peaches with Fiordilatte Gelato

Chocolate-Covered Coconut Bars

Chocolate Cake Pyramids with Black ...

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1-ingredient Ninja Creami pineapple...

Italian Affogato (Coffee with Ice C...

Top 26 gelato recipes from across the web

The most viewed gelato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

4 Easy Low Fat Vegan Gelato

Fruit Syrup for Swirled Ice Cream R...

The Easiest Homemade Gelato Recipe ...

Blueberry Gelato

Creamy Basil Ice Cream | Italian Ge...

How to Make Authentic Italian Gelat...

Butterscotch Ice Cream

Affogato

Classic Vanilla Bean Gelato

Raspberry gelato

Vanilla gelato

Lemon & mascarpone sorbetto

Sugar-free rockmelon and yoghurt so...

Sugar-free vegan stracciatella gela...

60-second, 2-ingredient gelato

Affogato

No Machine Pistachio Gelato

Frozen caramel slice

Ninja Creami Salted Caramel Ice Cre...

Gelato di Parmigiano Reggiano

Peaches with Fiordilatte Gelato

Chocolate-Covered Coconut Bars

Chocolate Cake Pyramids with Black ...

Masa Harina &amp; Bay Leaf Gelato w...

1-ingredient Ninja Creami pineapple...

Italian Affogato (Coffee with Ice C...

The most viewed gelato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Masa Harina & Bay Leaf Gelato w...