Homemade Gelato Ice Cream

I love Italian ice cream. Homemade Gelato Ice Cream is the tastiest in the world. Delicate cream 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 Ice Crem

Egg yolks: we choose egg yolks best from free-range hens. But, believe me, such eggs taste completely different, and here it is essential. If you do not have size M but S, you use one egg yolk more and one egg yolk less with size L.

Erythritol powder: suppose you want to lower the caloric content and enjoy ice cream on a low-carbohydrate diet, e.g. keto. In that case, I recommend using erythritol in the powder version for ice cream. When using a normal one, it may not dissolve when making gelato.

Milk: the milk should be fatty because, let’s set it on fat in good ice cream, it does not save.

Heavy cream: heavy cream gives the ice cream texture and taste. It is an essential ingredient.

Vanilla extract: the vanilla extract gives our ice cream a vanilla flavor. You can add vanilla balls inside to strengthen the smell if you have vanilla sticks.

Tips and tricks

  • It is worth getting an ice cream maker, even the cheapest one because it saves us time and makes it perfect. In addition, the smallest one provides us with portions for 4-6 people.
  • If you do not have an ice cream maker, you can use the freezer, but you have to remember to stir the ice cream every 30 minutes. Then, it will be creamy and will not form crystals.
  • If you want to freeze the unused ice cream for use at another time, you can do so but put it in a plastic or glass container. Do not freeze them in the container of the ice cream maker, as it will be difficult to remove later. The container from the ice cream maker has additional cooling options, and such ice cream is as hard as stone when removed from the freezer. I know, I made this mistake myself.

If you would like other delicious recipes for frozen desserts, please see below

Rich Milk Chocolate Ice Cream ,they will be perfect if you like chocolate, they are full of chocolate inside, the taste is complemented by bits of chocolate. Everything fits together perfectly and this is my son’s favorite ice cream, a chocolate fan.

Burnt Butter Ice Cream, this is my childhood taste which I decided to recreate and I succeeded. Burnt butter adds a light nutty flavor to ice cream, try it and you will love it.

Rum Raisin White Chocolate Ice Cream wonderful creamy taste of white chocolate and raisins soaked in rum. Poetry for a hot summer dessert and more.

Banana Strawberry Sorbet No sugar If you feel like making a quick frozen dessert without sugar, you must try this dessert, the only thing you need is a blender!

Homemade gelato

Prep Time: 40 minutes
Cook Time: 4 hours
Servings: 6 people
Calories: 215kcal
Gelato is the most delicious ice cream in the world. Whoever has eaten original ice cream in Italy knows what he is writing. It's worth trying this recipe and getting a taste of Italy. I present a delicious keto version of homemade gelato because ice cream is an irresistible dessert.
Print 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 yolk with erythritol to a smooth mass. The best powder will be for this because it will break down more precisely. Unfortunately, erythritol does not do as well as sugar, and when we use the version in crystals, we can reckon that it will be felt in our ice cream.
  • Pour the milk into the scoop and stir, and the milk cannot boil. The best temperature will be 85 C or 175 F
  • If you do not have a thermometer, put the milk aside when you notice that it is starting to boil,
  • Add the erythritol powder and hot milk cream very carefully and cook everything again for 5 minutes. Take it off the heat, add the cold cream, and stir it quickly. Add the vanilla extract, mix, and pour the mixture into the Ice cream maker. I have the simplest versions, and I am thrilled. Although waiting for ice cream is about 3-4 hours, it's worth it because you know what you are eating, and in this version, keto 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 desser

Nutrition

Calories: 215kcal | Carbohydrates: 6g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 184mg | Sodium: 39mg | Potassium: 140mg | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg

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