Gelato Recipes
Gelato is an Italian ice cream dessert made from milk and sugar, combined with flavorings.
Gelato comes from the Italian word gelare, meaning "to freeze." Gelato is usually made from
whole milk and cream is sometimes added to increase the creamy texture. North American-style
ice cream contains more butterfat than gelato since more cream is added. Because there is less
fat, less cream, and usually fewer eggs in gelato, it has a lightness and freshness of flavor.
Gelato comes from the Italian word gelare, meaning "to freeze." Gelato is usually made from
whole milk and cream is sometimes added to increase the creamy texture. North American-style
ice cream contains more butterfat than gelato since more cream is added. Because there is less
fat, less cream, and usually fewer eggs in gelato, it has a lightness and freshness of flavor.
In Italy, ice cream, as Americans know it, and high quality frozen desserts come from pastry shops
and from gelaterie, establishments dedicated to the preparation of freshly made ices. Ices are
mainly served in cones and taken out of the gelateria to eat. Fancy sundaes that combine one or
several ices with fruit or other garnishes are served at tables.
and from gelaterie, establishments dedicated to the preparation of freshly made ices. Ices are
mainly served in cones and taken out of the gelateria to eat. Fancy sundaes that combine one or
several ices with fruit or other garnishes are served at tables.
Gelateria/bar establishments offer dramatic presentations such as gelato with syrups, sauces, and whipped cream. A refreshing drink called affogato, which
literally means "drowned," is a scoop of gelato served in a tall glass and topped with a liqueur or hot espresso.
As with most foods in Italy, each region has a local interpretation of gelato, whether in style or in the use of local ingredients. In the south, particularly in Sicily,
gelato made with milk or fresh cheese may be thickened with a vegetable starch rather than with eggs. In central Italy, the base is usually a custard made with
milk and eggs. In the north, the custard is richer, made by adding cream. That is why you will find conflicting opinions as to whether or not gelato is made with
cream or just milk; or made with eggs or cornstarch. We have tried to provide you with a variety of gelato recipes from all regions and a recipe for pizzelle cones
in which to serve your gelato. If you would like to serve your gelato Sicilian style, try our recipe for brioche rolls; or fill Limoncello babas with a scoop of gelato.
literally means "drowned," is a scoop of gelato served in a tall glass and topped with a liqueur or hot espresso.
As with most foods in Italy, each region has a local interpretation of gelato, whether in style or in the use of local ingredients. In the south, particularly in Sicily,
gelato made with milk or fresh cheese may be thickened with a vegetable starch rather than with eggs. In central Italy, the base is usually a custard made with
milk and eggs. In the north, the custard is richer, made by adding cream. That is why you will find conflicting opinions as to whether or not gelato is made with
cream or just milk; or made with eggs or cornstarch. We have tried to provide you with a variety of gelato recipes from all regions and a recipe for pizzelle cones
in which to serve your gelato. If you would like to serve your gelato Sicilian style, try our recipe for brioche rolls; or fill Limoncello babas with a scoop of gelato.
| Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home |
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
RECIPES
Vanilla Gelato
Chocolate Gelato
Mascarpone Gelato
Pistachio Gelato
Toasted Almond Gelato
Straciatella Gelato
Lemon Gelato
Grape Gelato
Banana-Rum Gelato
Custard Gelato
Cinnamon Gelato
Peach Gelato
Pumpkin Gelato
Pizzelle Cones
Vanilla Gelato
Chocolate Gelato
Mascarpone Gelato
Pistachio Gelato
Toasted Almond Gelato
Straciatella Gelato
Lemon Gelato
Grape Gelato
Banana-Rum Gelato
Custard Gelato
Cinnamon Gelato
Peach Gelato
Pumpkin Gelato
Pizzelle Cones
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.
(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.
Chocolate Gelato
(Makes about 3 cups)
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups whole milk, divided
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, cornstarch, and salt.
Gradually add 1/4 cup milk, whisking to dissolve cornstarch.
Whisk in remaining milk.
Cook over medium heat until mixture thickens and comes to a boil.
Allow to boil for 1 minute, stirring occasionally. Remove from heat.
Add chocolate and allow to sit for 1 minute. Sit until chocolate is melted and smooth.
Transfer mixture to a medium bowl. Mix in the cream and vanilla.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
*Options: Add chopped peanut butter cups, coarsely crushed toffee candy, toasted nuts,
chocolate chips, or other candy during last 2 minutes of churning in ice cream maker.
(Makes about 3 cups)
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups whole milk, divided
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, cornstarch, and salt.
Gradually add 1/4 cup milk, whisking to dissolve cornstarch.
Whisk in remaining milk.
Cook over medium heat until mixture thickens and comes to a boil.
Allow to boil for 1 minute, stirring occasionally. Remove from heat.
Add chocolate and allow to sit for 1 minute. Sit until chocolate is melted and smooth.
Transfer mixture to a medium bowl. Mix in the cream and vanilla.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
*Options: Add chopped peanut butter cups, coarsely crushed toffee candy, toasted nuts,
chocolate chips, or other candy during last 2 minutes of churning in ice cream maker.
Mascarpone Gelato
(Makes 1-1/2 quarts)
Use mascarpone gelato in tiramisu, in place of the mascarpone/cream mixture
for a wonderful variation of a classic dessert.
2 cups whole milk
2 cups heavy cream
2/3 cup sugar
1 vanilla bean, split lengthwise
16 ounces mascarpone cheese, room temperature
2 teaspoons grated lemon zest
2/3 cup pine nuts, toasted
In a medium saucepan, combine the milk, cream, 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.
Stir in the mascarpone, lemon zest, and pine nuts.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
(Makes 1-1/2 quarts)
Use mascarpone gelato in tiramisu, in place of the mascarpone/cream mixture
for a wonderful variation of a classic dessert.
2 cups whole milk
2 cups heavy cream
2/3 cup sugar
1 vanilla bean, split lengthwise
16 ounces mascarpone cheese, room temperature
2 teaspoons grated lemon zest
2/3 cup pine nuts, toasted
In a medium saucepan, combine the milk, cream, 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.
Stir in the mascarpone, lemon zest, and pine nuts.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Pistachio Gelato
(Makes 1 quart)
The color of real pistachio gelato is a drab green.
A bright green color would indicate that an artificial color was added.
1 cup shelled pistachios (about 12 ounces in the shell)
3 cups whole milk
3/4 cup sugar
In a food processor, grind the pistachios until finely chopped.
In a medium saucepan, combine the milk and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat. Stir in the pistachios.
Cover and refrigerate for at least 2 hours or overnight.
Strain the mixture through a fine sieve, pressing on the nuts to extract the most liquid.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
(Makes 1 quart)
The color of real pistachio gelato is a drab green.
A bright green color would indicate that an artificial color was added.
1 cup shelled pistachios (about 12 ounces in the shell)
3 cups whole milk
3/4 cup sugar
In a food processor, grind the pistachios until finely chopped.
In a medium saucepan, combine the milk and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat. Stir in the pistachios.
Cover and refrigerate for at least 2 hours or overnight.
Strain the mixture through a fine sieve, pressing on the nuts to extract the most liquid.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Grape Gelato
(Serves 8-10)
Pour a little cassis liqueur over each serving for extra flavor.
4 egg yolks
3/4 cup sugar, divided
3 cups whole milk
2 pounds seedless red grapes
1 cup white grape juice
In a bowl, whisk yolks with 6 TB sugar until thick and pale yellow. Set aside.
In a medium saucepan, over low heat bring milk to a simmer.
Gradually whisk milk into eggs, stirring constantly.
Return mixture to saucepan.
Cook over low heat, stirring constantly, until mixture thickens.
Do not let the mixture boil.
Strain into a clean bowl. Cool to room temperature.
Cover and refrigerate for at least 2 hours or overnight.
In another saucepan over medium-low heat, cook grapes, grape juice, and remaining sugar.
Stir until mixture thickens. Set aside to cool.
In a food processor, puree grapes.
Add chilled custard and process until smooth.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
(Serves 8-10)
Pour a little cassis liqueur over each serving for extra flavor.
4 egg yolks
3/4 cup sugar, divided
3 cups whole milk
2 pounds seedless red grapes
1 cup white grape juice
In a bowl, whisk yolks with 6 TB sugar until thick and pale yellow. Set aside.
In a medium saucepan, over low heat bring milk to a simmer.
Gradually whisk milk into eggs, stirring constantly.
Return mixture to saucepan.
Cook over low heat, stirring constantly, until mixture thickens.
Do not let the mixture boil.
Strain into a clean bowl. Cool to room temperature.
Cover and refrigerate for at least 2 hours or overnight.
In another saucepan over medium-low heat, cook grapes, grape juice, and remaining sugar.
Stir until mixture thickens. Set aside to cool.
In a food processor, puree grapes.
Add chilled custard and process until smooth.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Banana-Rum Gelato
(Serves 6)
1 pound ripe bananas
2/3 cup sugar
2/3 cup milk
2 tablespoons dark rum
Peel the bananas, cut into pieces, and place in food processor.
Puree until smooth.
Add the sugar, milk, and rum and process for another 30 seconds.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
(Serves 6)
1 pound ripe bananas
2/3 cup sugar
2/3 cup milk
2 tablespoons dark rum
Peel the bananas, cut into pieces, and place in food processor.
Puree until smooth.
Add the sugar, milk, and rum and process for another 30 seconds.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Custard Gelato
(Makes 1-1/2 quarts)
One of the most popular flavors of gelato in Italy is "gelato di crema"
Sometimes it is also called "gelato all uovo" or egg ice.
2-1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream
In a medium saucepan, combine the milk and salt.
Bring to a simmer. Remove from heat, cover, and set aside.
In a blender or food processor, blend sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
Return the mixture to the saucepan and cook over medium heat.
Stir constantly for 6-8 minutes until the mixture begins to thicken.
Remove from heat and set in a bowl of ice water.
Stir for 2 minutes to cool the mixture.
Cover and refrigerate for at least 2 hours or overnight.
In a bowl, beat the cream until stiff peaks form.
Fold the whipped cream into the custard.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
(Makes 1-1/2 quarts)
One of the most popular flavors of gelato in Italy is "gelato di crema"
Sometimes it is also called "gelato all uovo" or egg ice.
2-1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream
In a medium saucepan, combine the milk and salt.
Bring to a simmer. Remove from heat, cover, and set aside.
In a blender or food processor, blend sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
Return the mixture to the saucepan and cook over medium heat.
Stir constantly for 6-8 minutes until the mixture begins to thicken.
Remove from heat and set in a bowl of ice water.
Stir for 2 minutes to cool the mixture.
Cover and refrigerate for at least 2 hours or overnight.
In a bowl, beat the cream until stiff peaks form.
Fold the whipped cream into the custard.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Cinnamon Gelato
(Serves 6)
4 egg yolks
1 cup sugar
3 cups whole milk
3 cinnamon sticks, broken into pieces
1 bay leaf
In a bowl, whisk yolks with sugar until thick and pale yellow. Set aside.
In a medium saucepan over medium heat, bring milk, cinnamon sticks, and bay leaf to a simmer.
Cook for 10 minutes.
Remove from heat and let sit for 10 minutes.
Strain into a clean bowl, discarding cinnamon and bay leaf.
Gradually whisk into egg mixture.
Return mixture to saucepan.
Cook over low heat, stirring constantly, until mixture thickens.
Do not let it boil.
Cool to room temperature.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
(Serves 6)
4 egg yolks
1 cup sugar
3 cups whole milk
3 cinnamon sticks, broken into pieces
1 bay leaf
In a bowl, whisk yolks with sugar until thick and pale yellow. Set aside.
In a medium saucepan over medium heat, bring milk, cinnamon sticks, and bay leaf to a simmer.
Cook for 10 minutes.
Remove from heat and let sit for 10 minutes.
Strain into a clean bowl, discarding cinnamon and bay leaf.
Gradually whisk into egg mixture.
Return mixture to saucepan.
Cook over low heat, stirring constantly, until mixture thickens.
Do not let it boil.
Cool to room temperature.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Peach Gelato
(Makes 1-1/2 quarts)
4 cups whole milk
2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)
Juice of 1 lemon
3/4 cup sugar, divided
4 egg yolks
In a medium saucepan, bring the milk to a simmer.
Remove from heat, cover, and set aside.
In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar until smooth.
Set aside.
In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
Return the mixture to the saucepan and cook over medium heat.
Stir constantly for 6-8 minutes until the mixture begins to thicken.
Remove from heat and set in a bowl of ice water.
Stir for 2 minutes to cool the mixture.
Stir in the pureed peaches.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
(Makes 1-1/2 quarts)
4 cups whole milk
2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)
Juice of 1 lemon
3/4 cup sugar, divided
4 egg yolks
In a medium saucepan, bring the milk to a simmer.
Remove from heat, cover, and set aside.
In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar until smooth.
Set aside.
In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
Return the mixture to the saucepan and cook over medium heat.
Stir constantly for 6-8 minutes until the mixture begins to thicken.
Remove from heat and set in a bowl of ice water.
Stir for 2 minutes to cool the mixture.
Stir in the pureed peaches.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Pizzelle Cones
(Makes 6 cones)
Shape the pizzelle into a cone while warm or cut into wedges and insert one in the top of each serving.
1/2 cup flour
1/4 tsp baking soda
Pinch salt
1 teaspoon vanilla
2 egg whites
1/2 cup sugar
4 tablespoons melted butter, divided
1/2 teaspoon cinnamon or nutmeg (optional)
In a bowl, combine flour, baking soda, salt, and optional spices. Set aside.
In a large bowl, beat egg whites until soft peaks form.
Whisk in 2 tablespoons melted butter and vanilla.
Fold the egg whites into the flour mixture.
Heat a pizzelle baker according to manufacturer's directions.
Brush with a light coat of melted butter.
Pour a small amount of batter onto pizzelle grid, close and cook 30-40 seconds, until golden brown.
Remove and shape as desired while warm.
Repeat the process to make 6 cones.
More Pizzelle Recipes
(Makes 6 cones)
Shape the pizzelle into a cone while warm or cut into wedges and insert one in the top of each serving.
1/2 cup flour
1/4 tsp baking soda
Pinch salt
1 teaspoon vanilla
2 egg whites
1/2 cup sugar
4 tablespoons melted butter, divided
1/2 teaspoon cinnamon or nutmeg (optional)
In a bowl, combine flour, baking soda, salt, and optional spices. Set aside.
In a large bowl, beat egg whites until soft peaks form.
Whisk in 2 tablespoons melted butter and vanilla.
Fold the egg whites into the flour mixture.
Heat a pizzelle baker according to manufacturer's directions.
Brush with a light coat of melted butter.
Pour a small amount of batter onto pizzelle grid, close and cook 30-40 seconds, until golden brown.
Remove and shape as desired while warm.
Repeat the process to make 6 cones.
More Pizzelle Recipes
Toasted Almond Gelato
(Makes about 1 quart)
(Makes about 1 quart)
1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sliced almonds, toasted
1/2 cup granulated sugar
1/2 cup light brown sugar
5 egg yolks
1 tablespoon Amaretto liqueur
Garnish: Sliced toasted almonds
Combine the cream, milk, and almonds in a saucepan.
Bring the mixture just to a simmer over medium heat.
Remove from the heat.
Cover the saucepan and allow the mixture to sit for 30 minutes.
Pour the mixture through a strainer into a large measuring cup.
In a bowl, whisk together both sugars and the egg yolks.
Slowly whisk the cream into the egg mixture.
Return the mixture to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens.
Stir in the Amaretto.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
Garnish individual serving with almonds.
1-1/2 cups whole milk
1 cup sliced almonds, toasted
1/2 cup granulated sugar
1/2 cup light brown sugar
5 egg yolks
1 tablespoon Amaretto liqueur
Garnish: Sliced toasted almonds
Combine the cream, milk, and almonds in a saucepan.
Bring the mixture just to a simmer over medium heat.
Remove from the heat.
Cover the saucepan and allow the mixture to sit for 30 minutes.
Pour the mixture through a strainer into a large measuring cup.
In a bowl, whisk together both sugars and the egg yolks.
Slowly whisk the cream into the egg mixture.
Return the mixture to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens.
Stir in the Amaretto.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
Garnish individual serving with almonds.
Stracciatella Gelato
(Makes about 1 quart)
Straciatella means ‘torn apart’ in Italian. Straciatella gelato is similar to (but not exactly like)
chocolate chip ice cream. Melted chocolate is drizzled into vanilla gelato during the final
stage of churning. The chocolate hardens on contact and gets broken up as it churns
creating a chocolate ribbon throughout. This method results in a smooth texture with just
the slightest crunch in every bite.
1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
2 ounces bittersweet or semi-sweet chocolate, finely chopped
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.
While the gelato is churning, melt the chocolate in the microwave.
Place the chocolate in a microwave-safe bowl.
Heat on high for 20 second intervals until melted and smooth.
Drizzle the melted chocolate into the gelato 2 minutes before the churning is done.
Alternately, the chocolate may be quickly folded in with a rubber spatula when the gelato is completed.
(Makes about 1 quart)
Straciatella means ‘torn apart’ in Italian. Straciatella gelato is similar to (but not exactly like)
chocolate chip ice cream. Melted chocolate is drizzled into vanilla gelato during the final
stage of churning. The chocolate hardens on contact and gets broken up as it churns
creating a chocolate ribbon throughout. This method results in a smooth texture with just
the slightest crunch in every bite.
1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
2 ounces bittersweet or semi-sweet chocolate, finely chopped
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.
While the gelato is churning, melt the chocolate in the microwave.
Place the chocolate in a microwave-safe bowl.
Heat on high for 20 second intervals until melted and smooth.
Drizzle the melted chocolate into the gelato 2 minutes before the churning is done.
Alternately, the chocolate may be quickly folded in with a rubber spatula when the gelato is completed.
Lemon Gelato
(Makes about 1 quart)
(Makes about 1 quart)
1 cup whole milk
1 cup sugar
5 egg yolks
2 tablespoons grated lemon zest
2 cups heavy cream
1/2 teaspoon vanilla extract
1/2 cup lemon juice
Combine the milk, sugar, and lemon zest in a saucepan.
Bring the mixture just to a simmer over medium heat.
Remove from the heat.
Cover the saucepan and allow the mixture to sit for 30 minutes.
Pour the mixture through a strainer into a large measuring cup.
In a bowl, whisk together the egg yolks and heavy cream.
Slowly whisk the warm milk into the egg and cream mixture.
Return the mixture to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens.
Stir in the vanilla extract.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours.
Stir the lemon juice into the gelato mixture.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.
1 cup sugar
5 egg yolks
2 tablespoons grated lemon zest
2 cups heavy cream
1/2 teaspoon vanilla extract
1/2 cup lemon juice
Combine the milk, sugar, and lemon zest in a saucepan.
Bring the mixture just to a simmer over medium heat.
Remove from the heat.
Cover the saucepan and allow the mixture to sit for 30 minutes.
Pour the mixture through a strainer into a large measuring cup.
In a bowl, whisk together the egg yolks and heavy cream.
Slowly whisk the warm milk into the egg and cream mixture.
Return the mixture to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens.
Stir in the vanilla extract.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours.
Stir the lemon juice into the gelato mixture.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.
| You don't have to travel to Italy for delicious authentic gelato. The unit's mixing paddle effectively blends ingredients, from top to bottom, for smooth, delicious results. Its built-in compressor makes it possible to mix up multiple batches, one after the other, without having to wait to re-freeze the ice-cream bowl ... a nice detail when making multiple batches during a family reunion or backyard barbecue. |
Pumpkin Gelato
(Serves 8)
(Serves 8)
This gelato has the wonderful taste of pumpkin pie. Top each serving with a dollop of
whipped cream and crushed amaretti cookies, if desired.
4 egg yolks
3/4 cup sugar
2 cups heavy cream
2 cups milk
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon vanilla extract
In a bowl, whisk together the egg yolks and sugar; set aside.
In a saucepan over medium heat, combine the cream and milk; bring to a simmer.
Gradually whisk the warm milk into the egg yolk mixture, stirring constantly.
Return the mixture to the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
Stir in the pumpkin, spices, and vanilla.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours or overnight.
Pour the mixture through a strainer to remove any lumps.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
whipped cream and crushed amaretti cookies, if desired.
4 egg yolks
3/4 cup sugar
2 cups heavy cream
2 cups milk
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon vanilla extract
In a bowl, whisk together the egg yolks and sugar; set aside.
In a saucepan over medium heat, combine the cream and milk; bring to a simmer.
Gradually whisk the warm milk into the egg yolk mixture, stirring constantly.
Return the mixture to the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
Stir in the pumpkin, spices, and vanilla.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours or overnight.
Pour the mixture through a strainer to remove any lumps.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
| Re-usable or disposable mini dessert cups are made of rigid plastic that is top shelf dishwasher-safe. Great for parties! Made in the USA |
| Laminated heavy paper board construction like store bought ice cream containers keeps your homemade frozen desserts fresh. A great way to present homemade gelato as a gift. |
