The meaning of Gelato and the description on google for the word Gelato is: Italian-style ice cream, which it is. But in Italy it is so much more. Gelato is part of the culture, the way of living, the heritage and definitely part of the ultimate Italian experience, when on holiday.

In my opinion you simply cannot visit Italy without having your favorite gelato.

So let’s try and bring a little bit of those wonderful summer holidays in Italy, to your very own home…

THE BEST GELATO | ITALIAN ICE CREAM RECIPE

Course: Dessert

Cuisine: Italian

Rating:

 5/5

Delizioso!

Ingredients

2 cups (450 ml) of whole milk
1 cup (225 ml) heavy whipping cream
4 egg yolks (at room temperature)
3/4 cup (170g) granulated sugar
½ teaspoon salt
1 vanilla pod (or you can use 2 teaspoons vanilla extract)

Additional – to make strawberry flavored gelato:

Pureed Strawberries 1 ¼ cup (170g)
1 tablespoon sugar

Instructions

In a medium saucepan and on medium heat, stir the milk, sugar and vanilla pod (sliced in half length wise) together.
Gently simmer until bubbles begin to form and then remove from the heat.
Leave for 10 to 15 minutes and remove the vanilla pod.
While you’re waiting for the above, whisk the egg yolks.
Then slowly whisk the warm milk mixture into the egg mixture and transfer back to the sauce pan.
Cook over medium heat while stirring continuously until thickened. About 6 minutes. (DO NOT boil.)
Remove from heat.
(If you’re using vanilla extract, now would be the time to add it.)
Strain the custard and let it cool over a bowl of iced water.

At this point, you have two options.

If you have an Ice cream maker:

Once it has cooled down enough transfer the custard to a suitable container and chill for at least 4 hours or overnight.
Remove from refrigerator and process in ice cream maker.

If you don't have an Ice cream maker:

Whisk the heavy cream on high speed until stiff peaks form.
Then gently fold the custard into the whipped cream. (Just mix it enough to combine.)

If you love strawberry flavor you can now stir in the strawberry puree and sugar and mix until the sugar is dissolved.

Add the strawberry mix into the gelato base.

Pour into a freezer safe container and freeze, while occasionally stirring it every 30-60 minutes to ensure it doesn’t crystalize. You might have to do this about 3 times before it starts to thicken. Then freeze for 4-5 hours and it’s ready.

Tips from the chef

Cook the custard on a medium or slow heat, otherwise it can curdle.
Use full cream or full fat milk for the best results.
If you prefer, you can use 3 cups of milk instead of adding cream.
It will keep in the freezer for up to 6 weeks.

Serving suggestions

On a hot summer’s day, just allow the gelato to sit at room temperature for 5-10 minutes to soften before you scoop to serve.

Affogato is delicious and perfect for entertaining. Scoop plain vanilla gelato into a bowl and pour a freshly made shot of hot espresso over the top. Serve immediately.