CLASSIC ITALIAN GELATO RECIPE 🍦🍨
*I WILL UPDATE WITH CONVERSION TO IMPERIAL (CUPS, TBSP, ETC) AS WELL
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ICE CREAM MAKER: a.co/d/3n2lmCH
XANTHAN GUM: a.co/d/hroe5kI
STORAGE CONTAINER: a.co/d/fVE1JiH
VANILLA BEAN PASTE: a.co/d/g70TPLL
GELATO RECIPE:
650G WHOLE MILK
150G HEAVY CREAM
150G SUGAR
20G CORNSTARCH
40G SKIM MILK POWDER
2G XANTHAN GUM
2 TSP VANILLA BEAN PASTE
VARIATIONS:
COFFEE GELATO: ADD 2 TBSP OF INSTANT ESPRESSO TO WARM MILK TO DISSOLVE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL
MINT CHOCOLATE CHIP: SUB VANILLA EXTRACT FOR 2 TSP OF MINT EXTRACT. FOLD MINI CHOCOLATE CHIPS INTO GELATO MIXTURE AFTER IT HAS CHURNED. MAKE AS USUAL.
PISTACHIO GELATO: ADD 1/3 C PISTACHIO PASTE TO WARM MILK MIXTURE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL.
INSTRUCTIONS:
1.Combine the milk, sugar, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 5 minutes.
2.In a small bowl, add cornstarch. Ladle about ¼ c hot milk into cornstarch and whisk to make a slurry. Add cornstarch back into hot milk mixture and whisk until dissolved. Remove from heat.
3. Add the cream and vanilla extract (if using) and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week.
4. Once ice cream base is chilled, strain the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
5. When churned, pour into a freezer-friendly container. Cover and freeze until firm, about 6 hours. The ice cream will keep up to 1 month.
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CHAPTERS:
00:00 INTRO
01:21 INGREDIENTS
02:36 GELATO SCIENCE
05:00 MAKING THE GELATO BASE
08:58 REFRIGERATE BASE
11:37 CHURN GELATO
13:54 FREEZE GELATO
14:21 TASTE TEST!