I love Italian ice cream, and this Homemade Gelato Recipe is the tastiest in the world. Delicate, creamy vanilla is the base for all the flavors you want. Unfortunately, it is not always possible to be in sunny Italy, but you can always recreate this taste at home. This is the perfect recipe, in my opinion.
How to choose the best ingredients for Homemade Gelato Recipe
Egg yolks: We carefully select high-quality egg yolks from free-range hens. These eggs have a distinct taste and are essential for the recipe. If you do not have medium-sized eggs but only small or large ones, adjust by using one extra egg yolk for small eggs and one less egg yolk for large eggs.
Erythritol powder is recommended to lower caloric content and enjoy ice cream on a low-carbohydrate diet, such as keto. Using erythritol in powder form is advisable as regular erythritol may not dissolve when making gelato.
You also have the option of using xylitol, which is not entirely calorie-free. Nevertheless, it tastes more like sugar and doesn’t crystallize when used in cooking.
Milk: Using high-quality, high-fat milk will enhance the flavor and creaminess of your ice cream. Additionally, the quality of the milk plays a key role in the homogenization process.
Heavy cream: Remember that cream doesn’t play the main role in gelato, making Italian ice cream less fatty. Nonetheless, with the right mixing, you can achieve an equally delectable consistency. In the end, gelato is considered the most delicious ice cream in the world. I’ve had it, and I’m eager to revisit those flavors.
Vanilla extract: Enhance the flavor of our gelato recipe by using top-quality vanilla extract. Consider including vanilla bean pods if they’re on hand for an added aromatic boost.
Tips and tricks
- Investing in an ice cream maker, even the most affordable option, is absolutely worthwhile as it saves time and guarantees perfect results. Even the smallest model can produce enough servings for 4-6 people.
- If you don’t have an ice cream maker, you can still make delicious ice cream by using the freezer. Just remember to give it a good stir every 30 minutes to achieve a creamy, crystal-free texture.
- Remember to transfer any remaining gelato to a plastic or glass container instead of keeping it in the ice cream maker’s container. Freezing it in the ice cream maker’s container can make it extremely hard to remove later. I learned this the hard way when my ice cream turned into a solid rock in the freezer. But fear not. There’s a simple solution. You can simply use a medium-powered handheld blender to puree the ice cream and restore its creamy texture.
If you would like other delicious recipes for frozen desserts, please see below
Indulge in the richness of our Rich Milk Chocolate Ice Cream, a true delight for any chocolate enthusiast. Packed with luscious chocolate and enhanced with delightful chocolate bits, this ice cream is an irresistible treat – a must-try for all chocolate lovers!
Brown Butter Ice Cream is a childhood favorite that I successfully recreated. The burnt butter adds a light, nutty flavor to the ice cream. Give it a try, and you’ll love it.
Indulge in the exquisite Rum Raisin Ice Cream, boasting the luscious taste of white chocolate and rum-infused raisins. It’s the perfect poetic delight for a sizzling summer dessert and beyond.
Indulge in a guilt-free frozen treat with our Banana Strawberry Sorbet No Sugar recipe. All you need is a blender, even a hand blender with medium power will do. Just remember to take short breaks to keep your blender running smoothly!
Homemade Gelato Recipe
Ingredients
- 4 medium egg yolks
- 5 oz the erythritol powder version
- 1.5 cup milk
- 1 cup heavy cream
- 1 tbsp vanilla extract
Instructions
- Beat the egg yolk with erythritol until smooth. It's best to use a powdered form that dissolves more easily. Unfortunately, erythritol doesn't perform as well as sugar, and if we use the crystal version, it may affect the texture of our ice cream.
- Pour the milk into the measuring cup and stir; do not let the milk boil. The ideal temperature should be 85°C or 175°F.
- If you don't have a thermometer, remove the milk from the heat when it starts to boil.
- Add the erythritol powder and hot milk cream carefully and cook everything for 5 minutes.
- Take it off the heat, add the cold cream, and stir quickly.
- Pour the vanilla extract into the ice cream mixture and mix well.
- Although waiting for the ice cream to set takes about 3-4 hours, it's worth it because you know exactly what you are eating. In this version, the keto gelato version is even tastier.
- If you have a simple ice cream maker (the cheapest version will make ice cream in about 3-4 hours) If you don't have an ice cream maker, you can still make this delicious dessert by simply putting the chilled mixture in the fridge in a large enough container so that you can mix it freely every 30-45 minutes so that it doesn't form crystals and spoil the taste of the ice cream.
- Enjoy Your Gelato