You scream, I scream, we all scream for…gelato? Yes, while regular ol’ ice cream is the more popular choice here in the U.S., we have a soft spot for the gelato of Italy, and we’ll bet you do, too! While it has many of the same ingredients and makeup of ice cream, gelato feels a bit lighter and is the perfect treat on a hot summer day.
Don’t know a good spot for grabbing gelato in your area? That’s the perfect excuse to learn how to make your own. It’s easier than you think! We scouted three awesome recipes for you to try, and we can’t wait to hear what you think!
Note: All of these recipes require an ice cream maker. Don’t have one? See if you can borrow a friend’s for an afternoon!
- 8 1/2 fl oz (1 cup) milk
- 9 oz (1 1/8 cups) caster (superfine) sugar
- 1 lb 10 oz (3 cups) Greek yogurt
- fresh berries, to serve
- Heat the milk and sugar in a saucepan over medium heat until the sugar has dissolved and you can’t feel any crystals on the bottom of the pan.
- Spoon the yogurt into a cold metal bowl and pour the milk over it. Set the bowl over a larger bowl filled with ice water to cool the mixture quickly.
- When cold, churn in an ice cream maker. Serve with fresh berries scattered on top.
- 2 cups whole milk
- 2 tablespoons cornstarch (also known as corn flour)
- 1/3 cup sugar
- 7 ounces pistachio paste (see note)
- a few drops of lemon or orange juice
Note: When buying pistachio paste, look for one that’s at least 40% pistachios.
- Make a slurry by mixing 1/4 cup of the milk with the cornstarch in a small bowl, mixing until the starch is dissolved and the mixture is smooth.
- Heat the rest of the milk in a medium-size saucepan with the sugar.
- When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
- Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
- Once chilled, whisk in the pistachio paste and just a few drops of lemon or orange juice until smooth.
- Freeze the gelato in your ice cream maker according to the manufacturer’s instructions.
Source: David Lebovitz
CHOCOLATE HAZELNUT GELATO
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar, plus 1/4 cup
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate-hazelnut spread (Nutella recommended)
- 1/2 cup toasted hazelnuts, crushed, for garnish
- In a saucepan, combine the milk, cream and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl, whip the egg yolks with the remaining 1/4 cup sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and chocolate-hazelnut spread until it dissolves.
- Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
- To serve, scoop gelato into serving bowls and top with hazelnuts.
Source: The Food Network
BONUS: Like coconut? Check out an amazing recipe for coconut gelato from Martha Stewart!
Girls, have you ever made your own gelato or ice cream? Would you try it? If so, which flavor would you like to make? Tell us your thoughts in the comments below!