Gelato Base
We make Gelato a lot. I mean a lot a lot. I developed this base about a year ago and it has served us well. From this base we've made all types of Gelato -- and you can too!
We make Gelato a lot. I mean a lot a lot. I developed this base about a year ago and it has served us well. From this base we've made all types -- Vanilla, Chocolate, Strawberry, Cookie Butter, Chai, Oolong, Caramel, the list keeps going.
Process
Start by getting your eggs ready. You need 7 egg yolks for this recipe, so plan on being healthy the next morning with an egg white omelet or something. Whisk 1/2 cup of sugar with the yolks until it gets pale. You don’t have to go crazy here. It should be noticeably less yellow in just a few seconds of whisking.
In a large pot combine two cups of milk and one cup of heavy cream. Heat this, while stirring regularly, on low until its around 150 degrees F.
Once at 150 degrees F start spooning (big spoon) the warmed milk/cream into the egg mixture to temper the eggs. If you don’t do this the eggs will cook and create eggy lumps in the Gelato (esh).
Once all this is combined pour this back into the pod and heat back to 180 degrees F. Take it immediately off the heat. I salt to taste and add whatever other additions I need for what flavor I’m making.
Transfer this into a bowl, cover with plastic wrap, and put it in the fridge until we’re ready to churn…are we churning? I don’t know what to call it.
Tara bought me a Cuisinart freezer-bowl ice cream maker as a Christmas gift, and it has been an awesome little work horse for our family. It’s the reason we make a lot of gelato. Cooling down the mixture before you pour it into this freezer is important. Otherwise the hot mixture will require way too much to cool it down and freeze it.
Recipe
2 cups of milk
1 cup of heavy cream
1/2 cup of sugar (You can do 1 cup if you are feeling extra sweet)
7 egg yolks
Salt to taste