- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 420 kcal
Quick summary
“With a dense texture and lower fat content than industrial ice cream, this gelato combines heated milk with heavy cream, vanilla and incorporated semi-sweet chocolate. It is worth making at home to obtain a velvety texture without the need for a professional ice cream maker.”
What you need to know
- O leite e o creme de leite não devem ferver para evitar que a gordura se separe e altere a emulsão láctea
- O açúcar precisa dissolver por completo no líquido quente para equilibrar o congelamento sem gerar cristais
- O descanso de 2 horas na geladeira resfria a calda base e melhora a consistência final no freezer
Ingredients
Main
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of sugar
- 1 tablespoon vanilla extract
- 1/2 cup of chopped semi-sweet chocolate (optional)
Instructions
Principal
- In a medium saucepan, heat the milk and heavy cream over low heat, without letting it boil.
- Add the sugar and mix well until it dissolves completely.
- Remove from the heat and add the vanilla essence, mixing again.
- If you prefer chocolate gelato, add the chopped chocolate and mix until completely melted.
- Let the mixture cool to room temperature and then refrigerate for at least 2 hours.
- After refrigerating, pour the mixture into the ice cream mold.
- Place in the freezer and leave for 4 hours or until firm.
- Before serving, remove from the freezer and let sit for a few minutes at room temperature for easier removal.
Chef's tips
- Misture a massa no freezer a cada 45 minutos nas primeiras 3 horas com um garfo para quebrar os cristais de gelo
- Pique o chocolate meio amargo bem fino para que derreta totalmente apenas com o calor da mistura de leite
- Adicione uma pitada leve de sal ao açúcar para realçar o sabor doce e intensificar o aroma da baunilha
Variations
- Acrescente raspas finas de casca de laranja bahia à calda quente para fazer um gelato cítrico aromático
- Misture pedacinhos de chocolate picado frio à massa já firme para preparar a versão tradicional stracciatella
- Adicione 1 colher de sobremesa de café solúvel dissolvido no leite morno para obter sabor de café mocaccino
Substitutions
- A essência de baunilha pode ser substituída por meia fava de baunilha natural aberta com as sementes raspadas
- O chocolate meio amargo picado pode ser substituído por 3 colheres de sopa cheias de cacau em pó puro
- O leite integral pode ser substituído por leite pasteurizado tipo A com teor integral de gordura
How to store
Keep the gelato in the freezer in an airtight container for up to 20 days. Press a sheet of parchment paper against the surface before covering to prevent the formation of a dry ice layer.
Can it be frozen?
The product must be stored between -14°C and -18°C in the freezer and lasts up to 3 weeks without changing the flavor. Leave the container on the refrigerator door for 10 minutes before serving to recover the creamy texture.
What to serve with
Serve accompanied by crunchy nut cookies, thin slices of simple cake, or red fruit syrup. It also pairs perfectly with a shot of hot espresso poured over the top as an affogato.
Frequently asked questions
Why did the homemade gelato get hard as a rock in the freezer?
Unlike industrial ice cream which receives air injection, homemade gelato is dense; just leave it out of the freezer for 5 to 10 minutes before serving to soften.
Can I make this recipe using only skim milk?
It is not recommended, as the fat from the heavy cream and whole milk is what prevents the water from forming large ice crystals, ensuring creaminess.
At what point should I add the chopped chocolate to melt?
Add the chocolate as soon as you remove the pan from the heat, with the liquid still hot, mixing with a spatula or whisk until completely uniform.
How to avoid ice crystals during freezing without an ice cream maker?
Beat the mixture vigorously with a wire whisk every 40 minutes for the first 2 to 3 hours in the freezer to break the ice plates that form on the edges.
You might also like
