VANILLA GELATO RECIPES

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VANILLA GELATO RECIPE - FOOD.COM



Vanilla Gelato Recipe - Food.com image

Make and share this Vanilla Gelato recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 1 quart

Number Of Ingredients 7

7 large egg yolks, at room temperature
1/2 cup sugar, plus
2 tablespoons sugar
2 3/4 cups whole milk
1/4 cup heavy cream
2 tablespoons vanilla extract
1/4 teaspoon salt

Steps:

  • Beat the egg yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale lemony yellow but still gritty, about 2 minutes; set aside.
  • Heat the milk and cream in a medium saucepan until small bubbles pop up along the pan's inner rim; adjust the heat to keep the mixture very hot but do not boil.
  • Whisk about 1/4 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the saucepan with the remaining hot milk mixture.
  • Immediately decrease heat to very low (if you are using an electric stove, move the pan to a second burner just now set on low).
  • Cook slowly, stirring constantly, while the mixture thickens to the consistency of smooth, very wet cake batter and can coat the back of a wooden spoon, about 7 minutes.
  • Strain through a fine-mesh sieve into a clean bowl to remove any extraneous bits of cooked egg; stir in the vanilla and salt.
  • Refrigerate until cold, for at least 4 hours or overnight.
  • Just before you make the gelato, place the vanilla custard in the freezer, just to assure it is very cold, for no more than 10 minutes.
  • Freeze the custard in your ice cream machine according to manufacturer's directions.
  • Serve at once (will be soft) or transfer to a large freezer container and store in the freezer, tightly sealed, for up to 1 month; soften at room temperature for up to 10 minutes before serving.

Nutrition Facts : Calories 1550.5, FatContent 75.4, SaturatedFatContent 37.6, CholesterolContent 1617.1, SodiumContent 931.8, CarbohydrateContent 164.7, FiberContent 0, SugarContent 164.4, ProteinContent 41.7

SICILIAN GELATO-STYLE ICE CREAM – ICE CREAM NATION



Sicilian gelato-style ice cream – ICE CREAM NATION image

Sicilian gelato, or ice cream made with starch (instead of eggs), makes for a perfect and versatile base for most flavours! Making it is easy and fairly "fail-safe", and the results are generally very smooth and pleasant.

Provided by [email protected]

Number Of Ingredients 5

700 ml (about 3 cups whole milk) OR 350 ml (1.5 cups) cream and 350 ml (1.5 cups) milk)
125 ml (a full 1/2 cup) sugar
3-4 tablespoons of corn starch
pinch of salt
1 vanilla bean (split lengthwise)

Steps:

  • Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
  • Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
  • Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
  • Take the ice cream base from the heat and let the mixture cool down.
  • Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
  • In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
  • After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.

BASIC VANILLA GELATO RECIPE - CUISINART.COM
2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine. 3. …
From cuisinart.com
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VANILLA GELATO | ITALIAN FOOD FOREVER
2019-02-06 · My favorite gelato flavor is vanilla, so I decided I would start there and tried a few variations of the recipe from my files until I made a basic vanilla gelato that I loved. Once you master the basics of creamy italian style ice cream, you can start playing with some new and more original flavors. This recipes creates a gelato very similar to those I sampled in Italy, and now that I have a ...
From italianfoodforever.com
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GELATO RECIPE | ALLRECIPES
2020-06-19 · This recipe, with its higher milk to cream ratio and the deliberate omission of vanilla, is an authentic recipe for Italian "Gelato di Crema." To omit eggs, or to reverse this lower fat, cream to milk ratio in this recipe, effectively makes this ice cream, not Italian Gelato. The only flaw here, and certainly no fault of this recipe…
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SICILIAN VANILLA ICE CREAM (GELATO DI VANIGLIA)
2007-07-20 · Instructions. Put 1 1 / 4 cups of the milk, cream, and vanilla bean into a heavy-bottomed medium saucepan …
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2021-06-12 · A little grated lemon zest or vanilla extract (optional) ... In 1770, gelato recipe lands in America, when Giovanni Basiolo takes it to New York. Another important step in the production and popularization of gelato comes from the United States, where Nancy Johnson, from New Jersey, in 1846 developed the first gelato maker. Gelato …
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BASIC VANILLA GELATO RECIPE - CUISINART.COM
2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a small-medium mixing bowl. Whisk to combine. 3. Once milk/cream mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/medium-low heat, continuously stir until mixture boils and ...
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TOP TEN: VANILLA GELATO RECIPES – P MAGAZINE
2011-01-15 · These recipes are the top-ranked vanilla gelato creations produced using PreGel’s beloved Vanilla Traditional Pastes (Vanilla Mexico Superior, Vanilla Velvet and Vanilla Purissima Bean). These creations were selected as the best for their uniqueness and/or simplicity by customers and the PreGel staff. 10. Vanilla Whiskey Caramel Gelato This alcohol-infused recipe is created using 2010 ...
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GELATO RECIPE | ALLRECIPES
This recipe, with its higher milk to cream ratio and the deliberate omission of vanilla, is an authentic recipe for Italian "Gelato di Crema." To omit eggs, or to reverse this lower fat, cream to milk ratio in this recipe, effectively makes this ice cream, not Italian Gelato. The only flaw here, and certainly no fault of this recipe, is that our home ice cream makers cannot duplicate the slow ...
From allrecipes.com
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VANILLA BEAN GELATO - NIELSEN-MASSEY VANILLAS
Vanilla Bean Gelato Although gelato is Italian for ice cream, it is much richer, creamier and denser than its American counterpart. Gelato’s distinct texture and flavor are due to the higher proportion of milk to cream than is typically found in ice cream, which reduces the amount of fat in the final product and helps the flavorings used in gelato recipes shine through.
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EASY HOME-MADE VANILLA GELATO ICE-CREAM RECIPE.
This easy home-made Vanilla gelato recipe is a super quick to make and you can make it at home without the need of an ice-cream machine or endless hours of stirring/churning. It is the base to what could be a never ending amount of flavours of ice-cream. Prep: 5 mins. Freezing: 4-5 hrs. Difficulty: easy. Serves: 6. Ingredients . To buy: 500ml double cream. 1 x 395g tin condensed milk . Store ...
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VANILLA GELATO AND AFFOGATO - THE ITALIAN CHEF
2011-06-02 · Vanilla Gelato Recipe. Total Time: 45 mins; Yield: 1 Quart 1 x; Print Recipe. Pin Recipe. Ingredients. Copy to clipboard. Scale 1x 2x 3x. 3 cups whole milk; 3/4 cup sugar; 1 vanilla bean, split lengthwise; 4 egg yolks; Instructions. Stir the milk and sugar together in a medium sauce pan over medium heat and add the vanilla bean. Heat until bubbles begin to form around the edges. Remove the pan ...
From italianchef.com
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2020-12-18 · Directions. Stir the egg yolks, sugar, half & half, vanilla, and two pinches of salt together in a medium sauce pot. Bring the mixture to a boil, stirring continuously, then remove from the heat. Pour the mixture through a sieve into a bowl to remove any particles. Cover and chill for at least 4 hours.
From doobareviews.com
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CLASSIC GELATO RECIPE - THE SPRUCE EATS
2021-08-09 · The basis of gelato is a creamy custard made of whole milk and sometimes egg yolks (depending on where in Italy it is made), which give the gelato its vibrant yellowish color. Gelato is served at a warmer temperature than ice cream and therefore needs an ingredient to prevent it from melting too fast; this recipe is enriched with milk powder for stability whereas many ice creams use additives ...
From thespruceeats.com
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