If you have ever traveled to continental Europe, notably Italy, and eaten ice cream in a local Gelateria the difference between ice cream and an authentic gelato is more than apparent. Gelato is the Italian word for ice cream and bears no resemblance to the commercial product on the shelves in the States.
The basis of a gelato is a creamy, creamy custard made of eggs, whole milk, enriched with milk powder for stability and by quantity, low in sugar. The number of eggs gives the gelato its vibrant yellowish color, the beating of the eggs and sugar and slow cooking brings the creaminess. Unlike a commercial ice cream with stabilizers and additives, gelato melts rather quickly, making eating all the more fun.
This custard once made becomes the support act to endless flavors and everyone has their favorite. Master this basic custard and your choices will be endless and you will probably never buy ice cream again.
- 20 fl.oz. milk (whole)
- 3 teaspoons vanilla extract
- 2 oz. skimmed milk powder
- 4 egg yolks (free-range)
- 3 oz. sugar (fine)
Warm the milk in a large saucepan with one teaspoon of vanilla extract, two teaspoons of the sugar and the milk powder, stir well to ensure everything is incorporated. Lower the heat, simmer for five minutes, remove from the heat and leave to infuse while you prepare the remaining ingredients.
Place the egg yolks into the bowl of a stand mixer with the sugar and vanilla extract and 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 right down with ice cubes.
Gently reheat the milk to warm but not hot, or boiling as you risk curdling the custard. With the mixer running on medium speed, slowly and gently pour the liquid over the beaten eggs, take your time, do not rush this process.
Return the custard to the milk pan, place over low heat and stirring continuously, cook slowly and gently until the mixture has thickened enough to coat the back of a metal spoon.
Pour the custard into the chilled down bowl and continue to stir until the custard is cold enough to put back into the refrigerator. Cut a circle of greaseproof paper and lay this on the surface of the custard (this prevents a skin forming) put into the fridge for three to four hours or even overnight. Then churn in your ice cream machine following the manufacturer's instructions.
Without an Ice Cream Machine
Put the custard into the freezer for thirty minutes. Take it out and beat with either a fork, hand whisk or electric hand mixer to break the custard down to a smooth consistency. Do this three or four times every thirty minutes, then store the ice cream in a plastic tub with a well fitting lid.
Remove the ice cream from the refrigerator 10 minutes before serving.
Use these few hints and tips to ensure a successful custard every time.
Take your time, never rush the egg and milk mixture as you risk curdling the mixture; once this happens, it will not it will not recover.
Chill down the bowl in advance as this will help the custard to cool quickly ensuring the finished gelato is soft and creamy, not cooling the cream this way means it continues to cook and the cream will be too stiff.
The variations of gelato are endless you are restricted only by your imagination. Flavors need to be pronounced as once frozen they lose some of their potency, so think big.
Add fruit in pieces for texture, or as a puree for taste, add in when churning.
Nuts, chocolate chips, crushed honeycomb, coconut pieces and other textures, all added again during churning.
Alcohol, use sparingly as it can prevent the ice cream from freezing if you use too much, add to the milk when warming.
Colors and flavorings should be added to the milk.