ITALIAN CREMA ICE CREAM (GELATO ALLA CREMA)
Answering the question 'What would vanilla ice cream taste like without any vanilla?', Italian 'crema' ice cream is exceptionally delicious not because of what's in it, but rather what isn't. Ironically, it might be the best vanilla ice cream I've ever had. Without any other flavors in the way, all you taste is the sweet goodness of milk and cream, which I think is a revelation.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 12h40m
Yield 7
Number Of Ingredients 6
Steps:
- Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
- Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 25.4 g, Cholesterol 199.9 mg, Fat 18 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 80.8 mg, Sugar 24.1 g
GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g
COCONUT ICE CREAM/GELATO
I LOVE coconut ice cream and gelato and was so pleased to have had a friend give this recipe to me. Most of the time, I leave the sweetened flaked coconut out since I don't particularly care for the added texture, but that's just me. My friend who makes this all of the time uses a sweetened flaked coconut that is found in the freezer section of the supermarket and says that the taste is better. Experiment and enjoy! :)
Provided by misscrys79
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine everything except the flaked coconut.
- Put in ice cream maker and prepare according to manufacturer's instructions.
- Add flakes 5 minutes before ice cream is ready, if desired.
- Note: This recipe could either be made up as ice cream or a gelato. If you use whole milk, you will get ice cream. If you exchange the heavy cream for whole milk (so the entire recipe uses 2 1/2 cups of milk), you have gelato. If you use a low-fat milk with the heavy cream, you get something in between.
Nutrition Facts : Calories 350.6, Fat 25.7, SaturatedFat 18.6, Cholesterol 65.4, Sodium 49.8, Carbohydrate 29.1, Fiber 0.1, Sugar 25.6, Protein 2.5
CREAMY GELATO
Provided by Food Network
Time 3h30m
Yield approximately 3 1/2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan heat the milk and cream and reduce over medium heat until 2 cups remain. In a large bowl, using a whisk, beat the sugar with the egg yolks until the mixture is light and fluffy. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
- Heat the mixture over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon. Make sure not to overheat or let the mixture coagulate. When thickened remove the bowl from the heat and continue stirring for a minute to ensure the mixture is uniformly cooked. Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight.
- Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.
CLASSIC GELATO
Gelato, Italian ice cream, is easy to make at home and you don't need an ice cream machine. This vanilla recipe is a good starting point.
Provided by Elaine Lemm
Categories Dessert
Time 3h25m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Warm the milk in a large saucepan with 1 teaspoon of the vanilla extract, 2 teaspoons of the sugar, and the milk powder. Stir well to ensure everything is incorporated.
- Lower the heat and simmer for 5 minutes. Remove from the heat and leave to infuse while preparing the remaining ingredients.
- Place the egg yolks into the bowl of a stand mixer with the remaining vanilla extract and sugar. Whisk for at least 10 minutes until the eggs are light, fluffy, and increased in volume.
- Put a mixing bowl large enough to hold the custard into the freezer or chill the bowl with ice cubes.
- Gently reheat the milk mixture until warm but not hot or boiling to avoid curdling the custard.
- Pour the liquid slowly over the beaten eggs with the mixer running on medium speed; take care and do not rush this process.
- Return the custard to the pan and place over low heat. Stir continuously and cook slowly and gently until the mixture has thickened enough to coat the back of a metal spoon.
- Pour the custard into the chilled bowl and continue to stir until the custard is cold.
- Pour the gelato into a plastic tub with a well-fitting lid. Put into the freezer for 30 minutes.
- Take the custard out and beat with either a fork, hand whisk, or electric hand mixer to break down the custard into a smooth consistency. Do this 3 or 4 times every 30 minutes.
- Store the gelato in a plastic tub with a well-fitting lid.
- Remove the gelato from the refrigerator 10 minutes before serving.
- Cut a circle of greaseproof paper and lay this on the surface of the custard (this prevents a skin forming). Put the custard into the fridge for 3 to 4 hours or even overnight.
- Churn in ice cream machine following the manufacturer's instructions.
Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Cholesterol 165 mg, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, Sodium 108 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pints (12 servings), UnsaturatedFat 0 g
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