Gelato

Name: Gelato
Prep time: 15 min
Cook time: 240 min
Yield: 4 to 6 servings
Cuisine: Italian Menu
Ingredients: 2% Milk — 480ml; Heavy Whipping Cream — 240ml; Egg Yolks — 4; Sugar — 100g; Pistachio Paste — 80g

Crafted with a higher proportion of whole milk and churned slowly to incorporate less air, this iconic Italian frozen treat is renowned for its remarkably dense, velvety texture. Served slightly warmer than traditional ice cream, its silky body melts effortlessly on the tongue, unleashing an exceptionally intense burst of pure flavour, whether infused with fragrant vanilla, rich dark chocolate, or sweet Sicilian pistachio.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 4 hours

Servings: 4 to 6

Notes:

Pistachio paste can be substituted with almond paste, hazelnut paste, or vanilla extract.

Fruit jams or fruit purées such as raspberry or strawberry can be used in place of pistachio paste for fruit-flavoured gelato.

Whole milk can be substituted for 2 percent milk for an even richer texture.

Heat the Dairy
In a saucepan over medium-high heat, combine the milk and heavy whipping cream, bringing the mixture to a gentle simmer until frothy.

Beat the Egg Yolks
In a mixing bowl, beat the egg yolks and sugar together using an electric mixer until pale yellow, smooth, and forming a ribbon texture.

Temper the Mixture
Slowly pour a splash of the hot milk mixture into the egg yolk mixture while whisking rapidly to temper, then pour the combined egg mixture back into the remaining hot milk in the pan.

Add Flavour and Thicken
Return the pan to medium heat, whisk in the pistachio paste, and cook continuously while whisking until the custard thickens slightly.

Freeze and Churn by Hand
Pour the warm custard into a loaf pan and place in the freezer. Every 30 minutes for 3 to 4 hours, remove the pan and whisk vigorously for 1 to 2 minutes to break up ice crystals until a thick, frozen yogurt consistency is reached, then allow to freeze solid before serving.