The Key to a Perfect Gelato: Brain Freeze Ice Cream & Desserts Guide

The Italian cousin of the beloved ice cream, gelato is a rich and creamy dessert. It stands out for its smooth texture and intense flavour. To successfully make this at home, you need to pay attention to the details, use quality ingredients, follow the recipe proportions exactly, and stay patient. So here’s all you need to know to make this luscious dessert at home.

Ingredients:

• 4 egg yolks medium size
• 150 g granulated sugar
• 350 ml milk
• 250 ml heavy cream
• lemon zest or vanilla extract optional

Directions:

• The first thing you have to do is separate the eggs.
• In a blender or a bowl with a handheld mixture, whip the egg yolks with sugar at high speed for about 5 minutes. You should have a cream that’s soft and fluffy. Set aside.
• Pour the milk in a pan over medium heat and let it come to a boil, stirring occasionally. To be more particular, you can use a kitchen thermometer, if you have one, to check if it has reached about 85C or 185F.
• Now, transfer the egg mixture to a pan and slowly start pouring the hot milk into that pan, mixing continuously as you do. 
• If you want to add flavour to your gelato, now is the time to do so. For beginners, we recommend simple flavours like a few drops of vanilla essence or some lemon zest. 
• Now put it on the heat and let it cook for about 5 minutes. 
• Once cooked, turn off the heat and add the cold heavy cream to the mixture. Mix really well, ensuring everything is well incorporated. 
• Now, there's two ways you can proceed, depending on whether you have an ice cream maker or not.
  • If you have an ice cream maker, simply pour this prepared mixture into the machine and start it. Depending on the model you have, it will take between 35-45 minutes. Once done, your gelato is ready to be served.
  • If you don't have an ice cream maker, then pour the prepared mixture into a container and place it in the freezer for 5-6 hours. Be mindful to bring it out every 30 minutes and break the frozen surface that will keep forming. So every 30 minutes, remove from the freezer, give it a good mix with a hand-held mixer, and then pop it back in the freezer. Your gelate will soon be ready to be served.

Notes, tips and tricks:

• Make sure you use high quality ingredients. This will ensure a richer and more decadent flavour.
• If you’re adding flavours to the gelato, remember that the flavours will dull slightly once frozen. So add a bit more flavouring than you ideally would. 
• If you're using an ice cream maker, make sure the bowl is chilled before you pour the mixture into it. This will ensure it sets better and faster.
• For those using an ice cream maker, you can stop the machine 10 minutes before it's about to be ready. Now you can add flavours like chopped nuts, chocolate chips, fruit pieces and extracts, or anything else you prefer. Then churn for another few minutes and you're good to go.
• If you want a stiffer ice cream, don't serve directly from the ice cream maker. Instead, transfer it to a container and let it freeze for 4 hours. Make sure you cover the top with a lid or plastic wrap so that it does not form ice crystals on top. If you’d prefer a soft serve, you can skip this step and serve directly from the machine.
• If you’re making the gelato without a machine, then once it’s done freezing, bring it out and let it thaw at room temperature for about 10 minutes. That will make it easier to scoop it out.
• Before serving, you can top the gelato with nuts, fruits, chocolate sauce, fruit compote, or anything else you’d prefer. You can get as creative as you like here.
• When serving, try to ensure that the bowls you’re serving the gelato in are also chilled. Place them in the freezer for about 5 minutes before scooping the gelato into them.
• After serving, the leftover gelato can be stored in the freezer for up to 2 weeks. Cover with plastic wrap to prevent freezer burn.