Italian Vanilla Gelato Recipe

How to Make Authentic Italian Gelato at Home

WebJun 12, 2021 · How to Make Gelato WITHOUT Ice Cream Maker. Pour the mixture into a gelato container and place it in the freezer for about 5 …

1. Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
2. Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.
3. Transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or two drops of vanilla extract or vanilla bean. Now put it back on the heat and cook for another 5 minutes without boiling and always stirring. Then turn off the heat and add the cold heavy cream. Mix really well.
4. If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready! Fresh, creamy and nutritious.

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Vanilla Gelato a homemade version of the Italian …

WebMar 26, 2008 · Instructions. Scald the milk and cream in a glass bowl in the microwave for about 4-5 minutes on high power. Meanwhile whisk …

1. Scald the milk and cream in a glass bowl in the microwave for about 4-5 minutes on high power.
2. Meanwhile whisk together the egg yolks and ½ cup sugar until the mixture is thickened and is a light lemon color.
3. Slowly pour in the scalded milk mixture stirring constantly. Cook until the custard coats the back of a wooden spoon, meaning that you can draw your finger across the spoon and see a definite path that your finger has left in the custard.
4. Remove from heat and add the vanilla extract. Chill completely in the refrigerator or in an ice bath.

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Vanilla Milk Gelato Recipe {Machine or No Churn)

WebMay 24, 2018 · Remove the milk from the heat and pour slowly into the egg yolks while whisking. Pour everything back into the saucepan, scraping …

1. Heat the milk and vanilla bean in a medium saucepan set over medium heat until simmering, stirring occasionally with a heat-proof spatula. Meanwhile, vigorously whisk the egg yolks and sugar in a medium-sized bowl until the yolks lighten in color slightly.
2. Remove the milk from the heat and pour slowly into the egg yolks while whisking. Pour everything back into the saucepan, scraping the bowl.
3. Return the saucepan to the heat and, using a heat-proof spatula, stir until the mixture thickens slightly, approximately 3-4 minutes. Remove from the heat and discard the vanilla bean. Stir in the cream and vanilla extract. Allow to cool (I let it cool overnight).
4. Pour the mixture into an ice cream maker and prepare the gelato according to the manufacturer's instructions, until it's frozen and scoopable. Alternatively, place the mixture in a metal container and freeze, beating at 1-hour intervals, until the gelato is scoopable.

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