Gelato Recipe:- You’re in Florence, Italy, strolling down a street painted with cobblestones. Every nook of the city possesses a certain poetic charm, as seen by the centuries-old buildings that boldly stand there and whisper stories of Renaissance artistry. Nearby, we notice a park with towering trees and gently rustling leaves in the light wind. A little, rustic gelateria is located directly behind the trees.
Gelato Recipe
When you explore further, you’ll discover that they sell handcrafted gelato, which is visually stunning. But what makes this Italian ice cream unique from regular ice cream? Let me explain: because gelato, the Italian take on ice cream, utilizes more milk than cream, it is creamier and richer than American ice cream.
INGREDIENTS
Simple ingredients:
- 2 cups (475 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150g) granulated sugar, divided
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4Â large egg yolks
Tip:Â 1/4 cup extra virgin olive oil is a secret ingredient of delicious gelato that can make it even creamier.
INSTRUCTIONS
If using a vanilla pod, split it in half lengthwise and use a knife to scrape out the seeds. Next, combine the milk, heavy cream, half of the sugar, vanilla seeds, and, if desired, the vanilla bean pod in a medium-sized pot. Don’t boil the creamy mixture; instead, bring it to a warm temperature using medium heat.
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Whisk the egg yolks and the remaining sugar in a another basin until the mixture becomes pale and slightly thickened. Gently whisk in a little amount (about ½ cup) of the heated milk mixture from step 2 into the egg yolks to prevent scrambling.
Return the tempered yolk mixture to the saucepan from step 2 along with the remaining milk mixture, whisking frequently. Heat the mixture to medium, stirring often with a wooden spoon or spatula (approximately 170°F or 77°C) Keep in mind that this shouldn’t boil; it should take about five to seven minutes.
(if applicable): Remove and discard the vanilla bean pod if you used one. Pour the mixture through a fine sieve into a fresh bowl to ensure everything is nice and smooth. Till the mixture cools, let it settle at room temperature. When the mixture cools, press plastic wrap directly onto the surface, place it in the refrigerator, and chill for at least four hours, or better yet, overnight.
Churn the ingredients into ice cream using an ice cream maker after they’re cold enough. To smoothen the texture in the absence of an ice cream maker, you can simply use a food processor or blender.
Once the gelato has been churned, place it in an airtight container and freeze it for a minimum of two to three hours. Gelato is ideally served as the last course just before serving time, having softened for about ten minutes at room temperature. When scooped, this enhances the texture and flavor.
NUTRITION
- Serving:Â 100g
- Â Calories:Â 235kcal
- Carbohydrates:Â 22g
- Â Protein:Â 4g
- Fat:Â 15g
- Saturated Fat:Â 9g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 4g
- Cholesterol:Â 138mg
- Â Sodium:Â 30mg
- Â Potassium:Â 108mg
- Sugar:Â 22g
- Vitamin A:Â 665IU
- Â Vitamin C:Â 0.2mg
- Â Calcium:Â 88mg
- Â Iron:Â 0.3mg
Note
Cool the bowl: Allowing the custard to cool faster in the bowl will guarantee that the gelato is smooth and creamy when it is done. If the cream is not cooled in this manner, it will continue to cook and become overly stiff.
Not overheated! – Make sure the milk is just warm, not hot, and whisk it slowly in a thin stream into the egg mixture. Make sure the mixture of milk and eggs is cooked just until it coats a spoon before putting it back on the burner.
If you cook it too long, the eggs may lose a lot of the froth that you whipped into them. When using a thermometer, aim for a temperature between 170 and 175 degrees Fahrenheit.
