Gelato
Gelato is one of the best-known variations of Italian ice cream, with a denser and creamier texture than traditional American ice cream. The difference lies mainly in the lower fat content and slower churning process, which allows for a softer and silkier texture to be achieved. According to the first written records, gelato was already popular in Italy during the Renaissance, especially in Florence. One of the most important secrets of making homemade gelato is the right temperature and slow stirring, which prevents the formation of large ice crystals. This recipe presents a simple, classic version that you can easily vary with chocolate, fruits, or nuts. Gelato is the perfect choice on a hot summer day or as a light dessert for any occasion. Serve with fresh fruit or a little whipped cream to make it even more special!
Ingredients for this recipe
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Preparation Steps
1
In a medium saucepan, combine the milk and heavy cream. Heat over medium heat, but do not bring to a boil.
2
Add the sugar and a pinch of salt, stirring constantly until the sugar is completely dissolved.
3
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
4
Pour the cooled mixture into a container with a lid and refrigerate for at least 4 hours, or preferably overnight, to chill completely.
5
If you have an ice cream maker, pour the chilled base into it and churn according to the manufacturer's instructions. If you don't have a machine, pour the mixture into a freezer-safe container and stir with a fork every hour to prevent ice crystals from forming.
6
Before serving, let the gelato sit at room temperature for a few minutes to soften slightly. Garnish with fresh fruit or chocolate shavings, if desired.
