Now begins the one slightly tricky part of the process. Every evening he would offer to go out and bring me my favorite gelato. By comparison, Italian law requires gelato contain a mere 3.5 percent butterfat. On a recent trip to Italy, I became addicted to gelato. Like you and Christina, I’m not a big ice cream fan… But gelato is completely different in my opinion. In either case, the result will no doubt be very good, even it it may lack the richness that the egg yolks provide. But if you head up north, where dairy cows roam all over and there's a lot of cream floating around, guess what? Perfect day to bring this post back — this would be SO refreshing right now. I love making different foods at home since they taste so much better than processed foods and I know exactly what is in them. Don’t have an ice cream maker? If you’re a particular kind of ice cream nerd, you might read that above paragraph, dart over to the recipe, plug it into this butterfat calculator, then come back here and ask, What gives? ? Thank you for sharing this recipe with us. Great informational post. DIRECTIONS. Eat yours within two days of churning, but ideally the day it’s made. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. Whisk a small amount of hot mixture into egg yolks. I can almost taste the rich flavor. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), Sformatini di fagiolini (Green Bean Timbales), Cavolini di Bruxelles fritti (Fried Brussels Sprouts), Filetti di baccalà (Fried Salt Cod Filets), Melanzane al cioccolato (Chocolate Eggplant), Fragole al vino rosso (Strawberries in Red Wine), https://memoriediangelina.com/2010/07/17/gelato-the-basic-recipe/, http://theerdzcookingadventures.blogspot.com, 500 ml (2 cups) milk or equal parts milk and cream. But will it be sitting in your freezer come 3 a.m. when you're in need of a middle-of-the-night spoonful of cold, creamy comfort on a swampy summer night? VERY NICE! I have made vanilla, chocolate, Straciatella, banana, and peach gelato. One of the things I love to see in Italy is the Italians enjoying gelato at seemingly all times of the day. Transfer ice cream to freezer containers, allowing headspace for expansion. Would you say that gelato is also a frozen custard?? Despite owning three ice cream machines and spending my Friday nights churning up new flavors on a whim. Stir from time to time to prevent a film from forming on the surface of the mixture. Pour the batter into an ice cream maker and proceed to churn per the instructions that came with the machine. , Well, I can actually relate. Beat at a high setting until the egg yolks and sugar have been totally combined and developed a creamy quality. That’s awesome, Maria! When the very first bubbles begin to appear, take it immediately off the heat and let it cool. When you order a scoop from an ice cream shop, it’s likely sitting in a service freezer that hovers around 0 to -10 degrees Fahrenheit, the temperature at which hard-pack American ice cream is scoopable but keeps its shape. I believe frozen custard uses yolks only as well. The broad differences hold, but if you drive your way across Italy eating ice cream (not a bad idea), you'll notice that the gelato changes from place to place. Press plastic wrap onto surface of custard; refrigerate several hours or overnight. I never use a water bath when I make things like this either — easy enough to just yank the pot off the stove if necessary (and stir madly to cool the mixture). Let it thaw. Be attentive, increasing the heat very gradually from low to medium or medium-high, stirring constantly until you begin to 'feel' the mixture beginning to thicken, and then lowering the heat immediately to low. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. I used cornstarch instead of eggs-3 tablespoons but next time might use a bit less. Frank17 July 2010dessert, summer74 Comments.