italian gelato

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

sugar

350 ml of whole milk

250 ml of heavy cream

lemon

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!

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)

Simmer the milk and heavy cream with the vanilla pod.

Whip the egg yolks and the egg white with the sugar

Add them to the milk and bring to a boil,

Remove it from the heat

Pass it through a fine mesh

Let it cool down to room temperature

Finely grind the pistachios with the orange blossom water

Add the pistachio paste and stir

Add the mixture of sugar and cocoa and stir

Place the mixture into the gelato machine

It took my machine 45 minutes to 1 hour to make the ice cream

Serve the gelato

The Best gelato recipe in Italy

Authentic Italian gelato is a creamy, rich frozen dessert made with milk, cream, sugar, and vanilla. Perfect for a refreshing and indulgent treat.

Authentic Gelato

vanilla bean (or 1 tablespoon vanilla extract)

Prepare the Vanilla: 

Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to a saucepan with the milk and cream.

Heat the Mixture

 Heat the milk and cream over medium heat until it begins to simmer. Remove from heat and let the vanilla steep for 30 minutes.

Make the Custard

 In a separate bowl, whisk the egg yolks and sugar until pale and thick. Gradually pour the warm milk mixture into the egg mixture, whisking constantly.

Cook the Custard: 

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

Chill the Mixture

 Remove the vanilla pod and let the custard cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Churn the Gelato

 Pour the chilled mixture into an ice cream maker and churn according to the manufacturer&#8217;s instructions until it reaches a soft-serve consistency.

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

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