Gelato
“Italian-style ice cream churned with more milk than cream at a slower speed, yielding dense, intensely flavored frozen dessert.”
Milk
Sugar
Egg
Vanilla
CreamMilkWhere it comes from
Gelato, Italy's answer to ice cream, has origins dating back to the Renaissance when renowned artists and chefs experimented with frozen desserts. Unlike traditional ice cream, gelato is churned at a slower speed, resulting in a denser, creamier texture that enhances the intense flavors. Surprisingly, it was once a delicacy reserved for nobility, but today, it delights all who seek a sweet escape.
- ·Uses more milk than cream
- ·Churned at slower speed
On the Palate
Ingredients
Serves 4How it's made
4 steps · Show ↓50 min active
How it's made
4 steps · Show ↓- 15 min
In a saucepan, combine milk and cream. Heat gently over medium heat until small bubbles form around the edge, but do not let it boil.
- 25 min
Beat together sugar and egg yolks in a bowl until pale and creamy. Gradually whisk in the hot milk mixture, then return to the saucepan.
- 310 min
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract.
Watch outDon't let the custard boil; it can curdle. Stir constantly and remove from heat as soon as it thickens.
- 430 min
Cool the mixture to room temperature, then churn in an ice cream maker according to the manufacturer's instructions until smooth and creamy.
