what is the recipe of gelato ice cream?

Reply Mon 17 Dec, 2012 01:26 am
Gelato is Italy's version of ice cream. It contains many of the same ingredients as other frozen dairy desserts, but has a lower butterfat and sugar content. Please give me the exact recipe of Gelato..
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Reply Mon 17 Dec, 2012 03:12 am
spam, spam, spam
Reply Mon 17 Dec, 2012 04:45 am
No. The exact recipe is spam, spam, spam, and whole milk.
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Reply Mon 17 Dec, 2012 08:04 am
look up gelato in the search forums window
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Sanjeev Agrwal
Reply Thu 9 Apr, 2015 05:29 am
Vanilla Gelato
(Makes 1 quart)


1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise


In a medium saucepan, combine the cream, milk, and sugar. Cook over medium heat until the mixture comes to a simmer. Remove from heat. Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes. Strain into a clean bowl discarding the vanilla bean. Cover and refrigerate for at least 2 hours or overnight. Transfer to an ice cream maker and freeze according to manufacturer's directions.
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Abhibhava Ubriani
Reply Fri 21 Aug, 2015 03:58 am
ingredients to be used:
2 cups milk (whole, low fat or non-fat)
1 cup sugar
1/4 cup fat-free powdered milk
8 eggs (yolks only needed)
1 cup light cream, half-and-half or fat-free half-and-half
1 teaspoon vanilla extract
3 cups of prepared fruit (strawberries, peaches, raspberries, mangoes, or whatever you have! See step 7 for details.
1 ice cream maker
1 large pot
1 wooden or plastic spatula
Step 1 - Pre-Freeze your ice cream maker's gel container

Before you even think about making gelato, you better get the gel container in the deep freeze and start it freezing up. Models vary, but generally, the recommend
the length of time needed to freeze the unit is between 6 hours and 22 hours. It depends on how cold your freezer is. If you have the room, just leave your freezer bowl in the freezer at all times. That way, you can take it out any time for immediate use.
To determine whether the bowl is completely frozen, just shake it. If you don't hear liquid moving, it's frozen! Before freezing the bowl, wash and dry the bowl, then place the freezer bowl in the back of your freezer where it is coldest. (Note: Your freezer should be set to 0°F for most foods, including gelato!)
Crass commercial message: (Well, I warned you!) - I've tried many different types of ice cream makers over the past 25 years, and the Cuisinart ICE-30BC "Pure Indulgence" is the easiest, simplest, and neatest (as in not messy) ice cream / gelato / sorbet / frozen yogurt maker I've used. just pop the gel bowl in the freezer and, depending upon how cold your freezer is, within 6 to 12 hours, it's ready to make ice cream, without ice, salt or mess. It also has an opening in the top to add flavorings... or to sample as it freezes.. .YUM! Highly recommended! Blake
On the other hand, the Rival model is cheaper, but I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers that, um, "pleasure".

Step 2 - Heat the milk, Sugar and powdered milk

In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the fat-free milk, Sugar and powdered nonfat dry milk. Bring the mix to a low simmer over medium heat and stir to dissolve the Sugar, then turn the heat down and just keep it warm.

Step 3 - Separate 8 egg yolks

Separate the egg yolks from 8 large eggs.

Step 4 - Whip the egg yolks until thickened

Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.

Step 5 - Slowly add 1 cup of the hot milk mixture to the egg yolks

While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).

Step 6 - Pour the egg yolk mix into the pot of hot milk

Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).

Step 7 - Add the light cream and vanilla and refrigerate

Stir in light cream, half-and-half or non-fat half-and-half and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.

Step 8 - Prepare the fruit

Well, what kind of gelato do you want? This is the time to decide! You can add almost any fruit you have! If you want vanilla, you already have it, just pop the mix into the maker. If you want chocolate ice cream, just add your favorite chocolate syrup, such as Hershey's or Nestle to the mixer in step 10 as it thickens!
For a fruit flavor, well, some fruit work better than others. You get best flavor if you puree the fruit first in your food processor or blender. So obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are idea for this, while apples, coconuts and pomegranates might not be such a good choice.
To prepare the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:
Peaches and nectarines: remove skins, pits and bruised areas
Strawberries: remove the cap (the green parts)
Raspberries: just wash them
Blackberries: I like seedless, so I wash them and then run them through a Foley Food Mill to remove the seeds!
Figs: Remove stems and bruises
Mangoes: Peel, and cut the flesh off the stone.
Step 9 - Mix the milk/cream mix with the fruit

About 45 minutes before you want to serve the gelato, stir the milk/cream mixture together with the pureed fruit. Stir it up well. Remove the freezer bowl and pour the milk/cream/fruit mixture from step 8 into the freezer bowl. Put the bowl in the cream maker.

Step 10 - Fire up the ice cream maker!

Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes.
If you are making chocolate gelato, this is the time to add the chocolate syrup. I add about 1/2 cup of chocolate syrup - I use the Hersey's sugar free syrup, but both the variety and amount are a matter of personal taste preferences!
You can tell when the gelato is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the gelato freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the gelato should have a soft, creamy texture. Gelato should be stored in a freezer that is just below freezing (say 30 F), or else it will become harder - you'll need to thaw it and hand whip it back to smooth and soft!
Step 11 - Enjoy!

Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade gourmet gelato!

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