Gelato

Description: Gelato is Italian-style ice cream known for its rich flavor, creamy texture, and dense consistency. Gelato is made with a base of milk, sugar, and flavorings such as fruit purees, nuts, chocolate, or coffee. Unlike traditional ice cream, gelato contains less air and fat, resulting in a denser and smoother texture. Gelato is typically served at a slightly warmer temperature than ice cream, allowing its flavors to be more pronounced.

History: Gelato has ancient origins, with variations of frozen desserts being enjoyed in Italy since Roman times. However, the modern version of Gelato as we know it today is believed to have originated in Florence, Italy, during the Renaissance. The Medici family, rulers of Florence, played a significant role in popularizing gelato, and the city quickly became known for its delicious frozen treats. Gelato shops, known as “gelaterias,” proliferated throughout Italy during the 17th and 18th centuries, and gelato became a beloved national dessert enjoyed by people of all ages. Today, gelato is enjoyed worldwide for its rich flavors and creamy consistency.

Preparation Time: 20 minutes

Churning Time: 20-30 minutes

Freezing Time: 2-4 hours

Serving Size: Makes about 1 quart

Ingredients:

2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 large egg yolks
2 teaspoons vanilla extract
Desired flavorings (e.g., cocoa powder, fruit puree, espresso, etc.)

Instructions:

In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it just begins to simmer, then remove it from the heat.
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the combined mixture back into the saucepan and return it to the stove over low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove the mixture from the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
If adding flavorings (e.g., cocoa powder, fruit puree, espresso), stir them into the base until fully incorporated.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the gelato base to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
Once chilled, churn the gelato base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20-30 minutes).
Transfer the churned gelato to a freezer-safe container, smoothing the top with a spatula. Cover the surface with parchment paper or plastic wrap to prevent ice crystals from forming, then seal the container with a lid.
Freeze the gelato for an additional 2-4 hours, or until firm and scoopable.
Serve the gelato in chilled bowls or cones, and enjoy!