International Cuisine > Italian Cuisine > Desserts (Italian) > Gelato Recipe (Various Flavors)
Classic Vanilla Gelato
Indulge in the creamy perfection of homemade vanilla gelato. This recipe provides a simple yet elegant base that can be enjoyed on its own or used as a canvas for other flavors. The key is using high-quality ingredients and ensuring proper churning for a smooth, luscious texture.
Ingredients
- 500 ml Whole milk
- 250 ml Heavy cream
- 150 g Granulated sugar
- 1 Vanilla bean
- 4 Egg yolks
- 1 pinch Pinch of salt
Preparing the Vanilla Infusion
<p>Begin by splitting the vanilla bean lengthwise. Scrape out the seeds and add both the seeds and the pod to a saucepan. Pour in the milk and heavy cream. Heat the mixture over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for at least 30 minutes to allow the vanilla flavor to infuse into the cream mixture.</p>
Making the Custard Base
<p>In a separate bowl, whisk together the granulated sugar and egg yolks until light and pale yellow. This typically takes about 2-3 minutes. Once the vanilla infusion is ready, remove the vanilla bean pod. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.</p>
Cooking the Custard
<p>Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. The temperature should reach around 170-175°F (77-79°C). Do not allow the custard to boil, as this will cause it to curdle. Strain the custard through a fine-mesh sieve into a clean bowl. Add the pinch of salt.</p>
Chilling and Churning
<p>Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to cool completely. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes, until the gelato reaches a soft-serve consistency.</p>
Hardening the Gelato
<p>Transfer the churned gelato to an airtight container and freeze for at least 2-3 hours to harden further. This will allow the gelato to develop a more scoopable texture. Let the gelato sit at room temperature for a few minutes before serving to soften slightly.</p>
Nutrition Facts Estimated per 100g of product
<p>Calories: 210-250 kcal, Fat: 12-15g, Saturated Fat: 8-10g, Carbohydrates: 20-25g, Sugar: 18-22g, Protein: 3-4g (These values are estimates and can vary based on specific ingredients used).</p>
Other Important Considerations for Nutrition
<p>This gelato is high in fat and sugar. It's best enjoyed as an occasional treat. Consider using reduced-fat milk and cream for a slightly lighter version. Be mindful of portion sizes.</p>
FAQ
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Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute 1-2 teaspoons of pure vanilla extract for the vanilla bean. Add the extract after the custard has been cooked and strained. -
My custard curdled. What did I do wrong?
Curdling usually happens when the custard is cooked at too high a temperature. Make sure to cook the custard over low heat, stirring constantly. If it curdles slightly, you can try to save it by immediately removing it from the heat and whisking vigorously. Straining it through a fine-mesh sieve will also help remove any clumps. -
Can I make this recipe without an ice cream maker?
While an ice cream maker is recommended for the best texture, you can attempt to make this recipe without one. Pour the chilled custard into a freezer-safe container. Freeze for 30 minutes, then remove and stir vigorously with a fork to break up any ice crystals. Repeat this process every 30 minutes for 2-3 hours, or until the gelato is frozen but still scoopable.