January 07, 2009
In December of 1989, just after Christmas, my father and step-mother dropped me off at a little pensione in Siena, Italy where I was to meet my study-abroad group. I ...
Other Names: Gelato, Italian Gelato, Northern Italian-Style Gelato, Italian Ice Cream
Edited by: Sheri, Juan-Carlo Tomas
Related Blogposts
Bloggers, have you written about Gelato? Add a widget!
My Blog: “Hello world!”
March 26, 2009
This is my test post; just trying some things out… Oh, gelato… Stracciatella, nocciola, riso…When I studied abroad in Italy two summers ago, I lived off this stuff. At ...
Lindaraxa's Garden: “Celebrating National Ice Cream Day...Chocolate Gelato Affogato!”
July 19, 2009
I was eating this in the 1960's and didn't know it had a name!Boarding school meals are atrocious, as anyone who has gone to one can attest ...
Related Content
Wikipedia
Gelato, or the plural gelati, is Italy's regional variant of ice cream. As such, gelato is made with some of the same ingredients as most ice-creams around the world; milk (and cream), sugar (and other sweeteners), flavorings (fruits, nuts, essences, etc.) and air are the main ingredients. Unlike many types of ice cream, gelato often does not contain eggs. Other ingredients that stabilize or emulsify may be used to improve the shelf life of the product. Gelato can be made using the hot process, which includes pasteurization, or the cold process, which doesn't require pasteurization. Both processes require a gelato batch freezer, which makes the end product by mixing the ingredients and incorporating air. Like high-end ice cream, gelato generally has less than 55% air, resulting in a denser product.
[edit] Ingredients
5 |
large egg yolks, brought to room temperature |
cup ¾ sugar |
|
2 |
cups ¼ whole milk |
1 |
cup heavy cream |
1 |
inch vanilla pod, sliced half lengthwise |
Pinch of salt |
[edit] Preparation
Step 1 |
Whisk together the egg yolks and sugar until thick (about 2-3 minutes). |
Step 2 |
In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat. |
Step 3 |
Slowly whisk about ¼ of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer. |
Step 4 |
Fill a large stainless steel bowl with ice and water. |
Step 5 |
Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled. |
Step 6 |
Transfer mixture to an ice cream machine and follow manufacturer’s instructions. |
Step 7 |
Best when served immediately, although it will keep in the freezer for up to a month. |
[edit] Tools
[edit] About Gelato
Unlike North American ice cream, most (not all) Italian gelati are made with whole milk and egg yolks instead of cream, making them deliciously dense. Whole milk in Italy tends to be richer than in the United States, so many recipes here add a bit of cream to compensate.
This recipe is very rich. You can adjust the amount of egg yolks as well as use lower fat milk for a less creamy version. You can also add other flavors or fruits.
Here are a few tips when preparing a true Italian gelato:
Use the freshest ingredients possible: get your eggs, cream and milk at your farmer's market
If using fruit, buy what's fresh and seasonal
Opt for vanilla bean instead of extract
Bring eggs to room temperature: you'll stir less and prevent air from getting incorporated
Strain your custard: use a fine mesh sieve or a cheesecloth-lined colander
Eat it fresh from the machine or, if frozen, let it soften before serving
Related Recipes
Pom Noodle Kugel
Cinnamon, Cottage Cheese, Cream Cheese, Egg, Egg White
Cinnamon, Cottage Cheese, Cream Cheese, Egg, Egg White
Café Au Lait Puddings
Cinnamon, Cornstarch, Heavy Cream, Instant Coffee, Sugar
Cinnamon, Cornstarch, Heavy Cream, Instant Coffee, Sugar
Quick Mocha Yule Log
Chocolate, Cookies, Heavy Whipping Cream, Powdered Sugar, Unsweetened Cocoa
Chocolate, Cookies, Heavy Whipping Cream, Powdered Sugar, Unsweetened Cocoa
Nutmeg Ice Cream
Egg, Heavy Cream, Milk, Nutmeg, Salt
Egg, Heavy Cream, Milk, Nutmeg, Salt
Chocolate Espresso Soufflé With Armagnac Crème Anglaise
Armagnac, Coffee, Cornstarch, Egg White, Egg Yolk
Armagnac, Coffee, Cornstarch, Egg White, Egg Yolk
