homemade 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!

This lemon gelato recipe is made with just 3 simple ingredients and it requires less than 15 minutes of hands-on prep work. Super easy and delicious!

Lemon Gelato

lemons (enough lemon juice)

½ cups 2% milk

white sugar

In a medium saucepan, combine 1 ½ cups milk and ¾ cup sugar. Over medium heat, heat until the sugar fully dissolves when stirred; do not boil. Transfer to a bowl and bring to room temperature.

Meanwhile, juice enough for 1 ½ cups lemon juice (about 6 lemons). Stir the lemon juice into the milk mixture, then place it in the refrigerator to chill for at least 3 hours.

After the mixture is chilled, churn it in an ice cream maker. Serve immediately for soft serve consistency, or freeze for another 2 hours for a firmer consistency. (Freezing overnight makes the gelato become rock-hard; if this occurs, you can bring it back to the soft serve texture by running it through a food processor.)

Learn to make the best, most authentic custard gelato at home! This easy recipe delivers an incredibly creamy, rich texture, with or without an ice cream maker.

The Best Homemade Custard Gelato (Incredibly Creamy)

(480 ml) whole milk, preferably organic and grass-fed

(240 ml) heavy cream

(150 grams) granulated sugar, divided

vanilla

kosher salt

Step 1

Pour the thoroughly chilled custard base into a shallow, freezer-safe container (like a metal loaf pan or baking dish).

Step 2

Place the container in the freezer for 45 minutes. Remove it and use a whisk or a fork to vigorously stir the mixture, breaking up any ice crystals that have formed, especially around the edges.

Step 3

Return to the freezer. Repeat this process of freezing for 30-45 minutes and then stirring vigorously every 30 minutes for the next 2-3 hours. The goal is to manually incorporate air and break up ice crystals, mimicking the work of a churner.

Step 4

Once it reaches a thick, soft-serve-like consistency, smooth the top, cover tightly, and freeze until firm, about another 1-2 hours.

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Top 3 homemade gelato recipes from across the web

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The most viewed homemade gelato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine