How To Make Gelato Like An Italian
Most would agree that gelato is the most delicious frozen dessert; the perfect ending to any meal. With origins in Sicily, gelato has been made famous by the Italians. It is not to be confused with ice cream – though similar, the two have many differences.
Gelato is surprisingly easy to make, and now that Spring is around the corner it’s time to get practising. If you want to know to make Italian gelato at home, we have the recipe you need!
Ice cream vs gelato: what’s the difference?
The Italian word “gelato” may translate to “ice cream”, but the two are actually very different. While ice cream calls for cream, eggs and milk, gelato calls for a higher proportion of milk but a lower proportion of cream, and no eggs whatsoever. The result: gelato is a lot lighter and less fattening than ice cream, but that doesn’t mean it compromises on flavour.
Both gelato and ice cream mixtures areOK churned, but ice cream is churned at a much faster speed and is often air-whipped. Gelato, on the other hand, is churned slower and does not incorporate air, meaning the texture is denser.
When it comes to serving, gelato is served at a warmer temperature than ice cream. A scoop of ice cream will typically be icy and fluffy, whereas a gelato will be silky, soft and richer in flavour.
Follow this simple Italian gelato recipe
Cooking time: approx 8 hours
(Can be made with or without an ice cream maker)
- Heat 650ml milk and 120ml double cream in a saucepan over medium heat.
- Mix together 180g sugar, 45g milk powder and 1 tbsp cornflour.
- When the ingredients in the saucepan reach 40 degrees Celsius, mix in the sugar, milk powder and cornflour.
- Place in a vanilla pod, and heat all of the ingredients together until the mixture reaches 85 degrees Celsius.
- Place the saucepan into ice cold water until the mixture cools to around 10 degrees Celsius.
- Pour the mixture into a container and freeze overnight (or for 4 hours, at least).
- Remove the mixture from the freezer and sieve it, ensuring you remove the vanilla pod.
- Blend the mixture thoroughly using an electric hand blender.
- If you have an ice cream maker, place the mixture into it and churn until frozen (following the manufacturer’s instructions). If you don’t have an ice cream maker, re-freeze the mixture 3 times.
- The gelato is now ready to eat! (Keep it frozen and consume within 1 month.)
Now that you know how to make the best Italian-style ice cream at home, it’s time to get churning. Enjoy!