Mangu

gelato

Next Dish: Rourou

Gelato is a popular frozen dessert of Italian origin. It is made with a base of milk, cream, and sugar, and flavored with fruit and nut purees and other flavorings. The main difference between gelato and other ice cream is that it has a lower fat content and is churned at a slower speed, which results in a denser and creamier texture. Gelato is served at a slightly warmer temperature than ice cream, enhancing its rich taste and smooth texture.

vanilla extract

heavy cream

egg yolk

milk

powdered sugar

Recipe

Ingredients:

  • 2 cups whole milk

  • 1 cup heavy cream

  • 4 large egg yolks

  • 2/3 cup sugar

  • 1 teaspoon pure vanilla extract


Instructions:

  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.

  3. 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.

  4. Add the vanilla extract and keep stirring for a few minutes to cool the mixture.

  5. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for at least 3 hours or overnight.

  6. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container; freeze until firm, about 2 to 3 hours.