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Gelato Recipes
Toasted Almond Gelato
Toasted Almond Gelato
RECIPES
Toasted Almond Gelato
Grape Gelato
Custard Gelato
Cinnamon Gelato
Peach Gelato
Pumpkin Gelato
Pizzelle Cones for Gelato
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.
Toasted Almond Gelato
(Makes about 1 quart)

Ingredients:

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

Directions:

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.
Grape Gelato
(Serves 8-10)

Pour a little cassis liqueur over each serving for extra flavor.

Ingredients:

4 egg yolks
3/4 cup sugar, divided
3 cups whole milk
2 pounds seedless red grapes
1 cup white grape juice

Directions:

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.
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.

Ingredients:

2-1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream

Directions:

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)

Ingredients:

4 egg yolks
1 cup sugar
3 cups whole milk
3 cinnamon sticks, broken into pieces
1 bay leaf

Directions:

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)

Ingredients:

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

Directions:

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.
Pumpkin Gelato
(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.

Ingredients:

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

Directions:

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.
Pizzelle Cones for Gelato
(Makes 6 cones)

Shape the pizzelle into a cone while warm and fill with gelato or cut into wedges
and insert one in the top of each serving.

Ingredients:

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)

Directions:

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.
 
 
 
 
 
 
 
Gelato Recipes
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