Recipe by Lab Chef
This is base for all gelato recipes. Nuts, fruit, chocolate and many other things can be added to make further creations of gelato
- 2 cups whole milk
- 1 pinch salt
- 3⁄4 cup sugar
- 5 egg yolks
- 2⁄3 cup heavy cream
- 2 tablespoons vodka (optional)
- 1 teaspoon vanilla extract (optional)
Directions See How It's Made
- 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.