| GELATO RECIPES |
| Gelato is an Italian frozen 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 lightless 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. 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. For more pizzelle recipes, click here. |
| GELATO RECIPES |
| Vanilla Gelato |
| Chocolate Gelato |
| Mascarpone Gelato |
| Pistachio Gelato |
| Grape Gelato |
| Banana-Rum Gelato |
| Custard Gelato |
| Cinnamon Gelato |
| Peach 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. |
| Chocolate Gelato |
| (Makes about 3 cups) |
| 1/2 cup sugar |
| 2 TB cornstarch |
| Pinch of salt |
| 2 cups whole milk, divided |
| 5 ounces semisweet chocolate, finely chopped |
| 1/2 cup heavy cream |
| 1 tsp vanilla extract |
| * Options |
| 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 tsp 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. |
| 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. |
| Banana-Rum Gelato |
| (Serves 6) |
| 1 pound ripe bananas |
| 2/3 cup sugar |
| 2/3 cup milk |
| 2 TB 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. |
| 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. |
| 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. |
| 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 tsp vanilla |
| 2 egg whites |
| 1/2 cup sugar |
| 4 TB melted butter, divided |
| 1/2 tsp 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 TB 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. |
 |
 |
 |
| See our selection of Granita Recipes |
|
|
 |
 |
 |