Gelado Artesanal Recipe
Sabores: Baunilha | Chocolate Belga | Caramelo Salgado. (Preço por bola)
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Ingredients
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Base Ingredients
Chocolate Flavor Ingredients
Salted Caramel Flavor Ingredients
Method
Gelato Base Preparation
- 1
Make the Custard Base
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat the mixture over medium heat until it's hot but not boiling.
- 2
- 3
Cook the Custard
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-8 minutes).
- 4
Add Vanilla
Remove from heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Let it cool to room temperature, then refrigerate until chilled (at least 4 hours or overnight).
Chocolate Flavor Preparation
- 5
Melt the Chocolate
In a heatproof bowl over simmering water, melt the bittersweet chocolate. Stir in the cocoa powder until smooth.
- 6
Combine with Custard
Once the gelato base is chilled, stir in the melted chocolate mixture until well combined. Process in an ice cream maker according to the manufacturer's instructions.
Salted Caramel Flavor Preparation
- 7
Make the Caramel
In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- 8
Add Butter and Cream
Remove from heat and carefully stir in the unsalted butter until melted, then gradually whisk in the heavy cream. Add sea salt and mix until smooth.
- 9
Combine with Custard
Once the gelato base is chilled, swirl in the salted caramel mixture. Process in an ice cream maker according to the manufacturer's instructions.