Gelato
A dense, smooth, and intensely flavored Italian frozen dessert with less fat than traditional ice cream.
Origin & history
Gelato dates back to the Italian Renaissance, with figures like Bernardo Buontalenti often credited with its invention in Florence. It differs from ice cream by having a lower fat content and being churned at a slower speed.
Ingredients
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The method
Step by step
- 01
Making the custard
20 minWhisk egg yolks and sugar until pale. Heat milk and cream until steaming, then slowly temper into the egg mixture. Cook over low heat until it coats the back of a spoon.
Do not let the mixture boil or the eggs will scramble.
- 02
Cooling
4 hrChill the custard base completely in the refrigerator for at least 4 hours.
A cold base is essential for a smooth texture.
- 03
Churning
30 minPour the chilled base into an ice cream maker and churn according to manufacturer instructions until thick and creamy.
Gelato should be served at a slightly warmer temperature than ice cream.
Chef tips
- — Use the freshest ingredients possible.
- — Don't over-churn.
Common mistakes
- — Boiling the custard.
- — Not chilling the base enough.
Substitutions
- Whole milk → Almond milkWill change the texture significantly.
Storage & serving
Store in the freezer for up to 1 week.
Serve slightly softened for the best texture.
Food safety
Ensure eggs are pasteurized. Keep chilled at all times.
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