Ingredients:
2 ½ cups 5% fat cooking cream or any kind of milk you like
5 egg yolks
½ cup granulated sugar
Directions:
Heat the cream (or milk) until it is beginning to bubble, then cool slightly. Watch it closely if you don't want to make a big mess because cream and milk reach their boiling point very suddenly.
In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed). Beat the cooling cream very slowly into the eggs to warm the mixture gradually (if you add it too quickly, you may end up with scrambled eggs!).
Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon.
Remove the bowl from the pan and let it cool. My trick is to place it in the sink filled with 2-3 inches of cold water and stirring it gently one in a while: this method cools the custard in about 10 minutes (you can also add ice to the water to make it even quicker). If you have time on your hands you can put it in the refrigerator. The important thing is that your custard is completely cooled when you put it in the ice cream maker.
for 8 servings its...
p.s but there are dairy free recipes out there that are just as yummy
"Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!"
INGREDIENTS:
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
DIRECTIONS:
1.In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.2.In a large bowl, beat the egg yolks and sugar until frothy. 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.3.Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.4.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. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Gelato is similar to ice cream but has 18%-25% less fat, for recipes:
Please see related link below!
yes u can make gelato with an ice cream maker but it depends on what quality your ice cream maker ps you forgot the r at the end of the word maker
Buy it from a shop.
When buying a gelato maker remember to get one that is quiet as it will have to be on for a long time and you wouldn't want it to be an annoyance every time you wish to make gelato. Also, it is important to choose one form an Italian make, as this is where gelato originated from so the Italians know best.The most important aspect of buying a gelato maker is to make sure it is specifically designed for gelato. If you accidentally purchase an ice cream maker your gelato will have air whipped into it and it will taste completely different.
talenti (gelato) vallentini (ice cream) blue bell (ice cream) *has fudge swirl which i think ruins it)
buon gelato
Quartetto Gelato was created in 1994.
You can put your gelato in a regular freezer, you may just have to wait a few more hours, such as overnight because a blast freezer quickly freezes the gelato in a short amount of time so you can eat it quicker. ( about 5 min)
Gelato is an Italian dessert, similar to ice cream.
Gelato al cioccolato was created in 1979.
The plural form of the word gelato is gelati.
A blast freezer becomes necessary for making gelato in the event the gelato is not going to be served right away. This allows the gelato to be frozen below the ability of most freezers and keeps the product useable longer.
gelato is Italian word, in eng. ice cream in bulg. sladoled
Ray Gelato's birth name is Ray Keith Irwin.
Ray Gelato was born on October 25, 1961, in London, England, UK.