Gelato

Gelato

64
OSTAFF1 0

"Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!"

Ingredients

3 h servings 416 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 296 mg
  • 99%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
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Reviews

64
  1. 73 Ratings

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Gelato differs from ice cream in that it has a lower fat content (higher ratio of milk to cream) and less overrun (volume of air) which makes it denser and creamier than ice cream and mimics the...

This recipe tasted pretty close to the gelato I enjoyed in Rome. It was perhaps (as one other person suggeted) a little eggy, but it wasn't too bad and the texture was devine. I used a 1-quart i...

Wow, I feel kind like a trailblazer! ostaff1, thanks for sharing this basic recipe. We changed it up a bit since I had a LOT of half and half on hand we used that instead of the milk and ad...

Very impressive. I too skipped the milk in favor of cream (had it on hand already) and melted 4 oz of semi-sweet chocolate in the cream before tempering the eggs. On the previous reviewer's adv...

I had gelato in italy, and this homemade recipe tasted almost the same, next time i'll add fuit to make it like the gelao I had here!

Very excellent taste of Italy. I used the Gelato Harlequin Electric Ice Cream Maker by Nemox. It turned out very nice. I don't know if it has a slower churn or not but I let it churn longer than...

I didn't like this recipe at all. I don't like to be able to taste raw egg in icecream and the taste in this recipe is overwhelming. The texture is good but I definately won't be making this o...

I doubled this recipe, but still only used 5 eggs...I might not even use that many next time. I poured it through cheese cloth before AND after I let it chill. It was delicious and got lots of...

This basic recipe has good flavour. I added pure vanilla to start, as we will continue making this trying tons of different add-ins.