Gelato

Description

Gelato - Authentic recipe from Italy. Ready in 60 min. Try it now!

1. 1

   Whisk 5 egg yolks with 150 g sugar until pale and creamy. Heat 500 ml milk and 250 g cream in a saucepan until steaming (do not boil).

   ⏱️ approx. 12 min

   💡 Tip: Gelato (Italian ice cream) originated at the Medici court in Florence. It contains less fat and air than regular ice cream, but more flavour and a denser, creamier texture. The egg-yolk custard base makes it exceptionally smooth.

2. 2

   Slowly pour the hot milk-cream mixture into the egg yolk-sugar mixture, stirring constantly. Return everything to the saucepan and cook over low heat, stirring continuously, until the custard coats the back of a spoon (nappé), reaching about 82 °C — do not boil! Stir in 10 ml vanilla extract.

   ⏱️ approx. 12 min

   💡 Tip: 'Nappé' means heating the custard until it coats the back of a spoon (about 82 °C). Do not boil — otherwise the egg yolks will curdle. Strain the custard through a sieve for a silky texture.

3. 3

   Allow the custard to cool completely (ideally overnight in the refrigerator — this gives a creamier gelato). Churn in an ice cream machine. Without a machine: pour into a shallow container, freeze, and stir vigorously every 30 minutes to prevent large ice crystals from forming. Serve in bowls.

   ⏱️ approx. 40 min

   💡 Tip: Chilling the base thoroughly before churning (overnight maturation) gives a creamier gelato. Without a machine, don't forget to stir regularly — otherwise it will freeze into a solid block. Gelato contains less air than regular ice cream, making it denser.