Italian Gelato
I present a recipe for the famous dessert from Italy, which is perfect for hot weather. Various additions can be included in the gelato: berries, nuts, fruits, or chocolate. The dessert is stored in the freezer for 3-4 days. These proportions yield 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 2 / 5
Ingredients
for 6 servings
- cream 33-35% 250 ml
- milk 250 ml
- sugar 70-100 g
- vanilla sugar 10 g
- egg yolk 3
Instructions
Step 1 of 9
Beat the egg yolks.
Step 2 of 9
Combine the milk and cream.
Step 3 of 9
Add the vanilla sugar and sugar.
Step 4 of 9
Stir the mixture and heat it.
Step 5 of 9
Whisk in the egg yolks.
Step 6 of 9
Cook, stirring constantly, until thickened (approximately 10–15 minutes). It is important not to let it boil. If you have a kitchen thermometer, bring the temperature up to 85 degrees.
Step 7 of 9
Cool as quickly as possible. I placed the mixture in a container and put it in ice water. After cooling completely, place the mixture in the freezer for 1 hour.
Step 8 of 9
Remove from the freezer and stir. Put back into the freezer for 30 minutes.
Step 9 of 9
Take it out again and stir. Place in the freezer for 30 minutes. In total, the process of removing and stirring every 30 minutes should be repeated for 3 hours. After that, leave the mixture in the freezer until completely frozen (about 6–8 hours).