Gelato Recipe
Italian-style ice cream with various flavors.
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Ingredients
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Base Ingredients
Flavor Variations
Method
Preparation of Base
- 1
Heat the Milk and Cream
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering. Do not let it boil.
- 2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
- 3
- 4
Thicken the Mixture
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 5-10 minutes).
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
Chilling and Churning
- 6
Chill the Base
Cover the mixture and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- 7
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Add Flavor Variations
During the last few minutes of churning, add your chosen flavor variation (cocoa powder, fruit puree, Nutella, or coffee grounds) and mix until well incorporated.
Freezing
- 9
Transfer to a Container
Transfer the gelato to an airtight container and smooth the top with a spatula.
- 10
Freeze the Gelato
Cover with a lid or plastic wrap and freeze for at least 4 hours until firm.
