How To Make Gelato Food

CLASSIC GELATO BASE (VANILLA FLAVOR)

Steps:

• In a medium saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve.
• In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed). With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated.
• Pour the milk and egg mixture back into the saucepan, add the vanilla bean, and place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.
• Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight to infuse the custard with a deeper vanilla flavor.
• Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
• STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Classic gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.Always take gelato out to room temperature 15 to 20 minutes before serving to soften it and make it easier to scoop.
• SERVING: Always take Gianduja gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• VARIATIONS: Use this versatile base to make a variety of gelato flavors, such as Pistachio, Raspberry Rose, Blueberry, or Cherry Ripple!
• MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

CREAMY GELATO

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.

GELATO

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.

BASIC GELATO BASE

Steps:

• The Base:.
• 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, thick and ribbon like. 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.
• At this point, you can add 2 tablespoons of any alcohol you think would taste good with your flavors. This would also be when you would want to add the vanilla extract.
• Place your mixture in the freezer for 20 minutes before churning, so the mix is as close to 0°C (32°F) as possible.
• 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.
• A little tip for service: because gelato contains less fat, it tends to freeze a lot harder. Take your gelato out of the freezer approximately 15 minutes before serving to soften it.
• Adding Flavors:.
• Add fruit purees, or real juice, make sure that the puree does not exceed 1/2 the base volume (unfrozen), or the juice 1/4 the base volume.
• Add Nuts, chucks/chips, dried fruit or chopped fresh fruit; no more than 1/4 the base volume. Added in the last 1-2 minutes of the freezing cycle. Can be folded in before after churning but before freezing.
• Chocolate sauce (Hershey's ®), Nutella ®, or peanut butter can be added to base before freezing, or after cooking based on consistency of product being added. 1/4 - 1/2 cup.

CHOCOLATE GELATO WITHOUT ICE CREAM MAKER

Steps:

• Melt Chocolate in a double boiler.
• Beat egg yolk and sugar together.
• Heat the milk in low heat and remove from heat just before it starts to boil.
• Add the milk to the yolk mixture little by little mixing thoroughly.
• Heat the mixture again stirring occasionally until it boils and remove from heat.
• Add melted chocolate and mix thoroughly.
• Transfer to a chilled metal container and freeze.
• Stir it every 45 minutes to break any ice lumps and put it back in the freezer.
• Continue to do this 2 more times.
• After about 7 hrs of freezing, put it through a food processor (or break it up and stir with a fork).