Traditional Gelato recipe
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Delve into the heart of Italy with a traditional Gelato recipe, celebrated for its smooth texture and intense flavors. Unlike its American ice cream counterpart, Gelato is made with a higher proportion of milk and a lower amount of cream and eggs (or none), resulting in a denser and more flavorful experience.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Resting Time: 4 hours
Total Time: 4 hours 40 minutes
Serving: 4
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
Method:
- In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until it begins to simmer. Add the vanilla bean seeds and pod.
- In a separate bowl, whisk together egg yolks and the remaining sugar until light and fluffy.
- Gradually temper the hot milk mixture into the egg yolks to avoid curdling. Return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat, extract the vanilla pod, and cool the mixture quickly by placing the saucepan in an ice bath. Stir until room temperature.
- Cover and refrigerate the mixture for at least 4 hours, preferably overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.
Notes:
- For the best flavor, use high-quality ingredients. The fresher the milk and cream, the better the gelato.
- Gelato is best enjoyed fresh. Consume within 2-3 days for optimal taste.
- Experiment with flavors by adding fruit purees, chocolate, nuts, or coffee in step 4.
Nutritional Information per Serving (Based on USDA Guidelines):
- Calories: 350 kcal
- Protein: 5g
- Carbohydrates: 34g
- Fat: 20g
- Fiber: 0g
- Sodium: 70mg
- Sugars: 30g
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