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Gelato Recipes
Gelato
RECIPES
Vanilla Gelato
Chocolate Gelato
Mascarpone Gelato
Pistachio Gelato
Straciatella Gelato
Lemon Gelato
Banana-Rum Gelato

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.
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 espress
Vanilla Gelato

(Makes 1 quart)

Ingredients:

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

Directions:

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)

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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.


Ingredients:

1 cup shelled pistachios (about 12 ounces in the shell)
3 cups whole milk
3/4 cup sugar

Directions:

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.
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.

Ingredients:

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

Directions:

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)

Ingredients:

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

Directions:

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.
Banana-Rum Gelato

(Serves 6)

Ingredients:

1 pound ripe bananas
2/3 cup sugar
2/3 cup milk
2 tablespoons dark rum

Directions:

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.
 
 
 
 
 
 
 
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Gelato Recipes
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.
GELATO MAKER
2 cups unsweetened frozen, pitted dark sweet cherries, thawed
1 cup merlot
2 tablespoons brown sugar
1 teaspoon lemon juice
Pinch of salt

Combine the cherries, merlot, brown sugar, lemon juice,and salt in a saucepan; bring to a boil.  Lightly crush about half of the cherries with a potato masher.  Reduce heat and cook until the sauce is reduced to about 1 cup. Let stand 5 minutes.  Spoon warm cherry sauce over gelato.
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