Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
Special Equipment Needed:
- Ice cream maker
- Candy thermometer
Step-by-Step Instructions:
1. In a medium saucepan, combine the milk, cream, and half of the sugar. Scrape the vanilla bean seeds into the mixture and add the pod. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer.
2. In a separate bowl, whisk together the egg yolks and remaining sugar until light and frothy.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
5. Remove the vanilla bean pod and strain the mixture through a fine-mesh sieve into a clean bowl.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Simmer over medium heat, do not boil. Chill in the refrigerator until cold. Freeze in the freezer until firm.
Serving size:
Makes about 1 quart of gelato.
Nutritional information:
Per serving (1/2 cup): 280 calories, 18g fat, 16g carbohydrates, 2g protein, 0g fiber, 14g sugar
Substitutions for ingredients:
- Half-and-half or light cream can be used instead of heavy cream.
- Vanilla extract can be used instead of a vanilla bean. Use 1 tablespoon of vanilla extract in place of the vanilla bean.
Variations:
- Add chopped nuts or chocolate chips to the mixture before freezing.
- Use different flavor extracts, such as almond or peppermint, in place of the vanilla.
Tips and Tricks:
- Make sure to temper the egg mixture by slowly pouring the hot milk mixture into it while whisking constantly. This prevents the eggs from scrambling.
- Chill the mixture thoroughly before churning in the ice cream maker for the best texture.
- Store the gelato in an airtight container in the freezer to prevent freezer burn.
Storage Instructions:
Store the gelato in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
Allow the gelato to soften at room temperature for a few minutes before serving.
Presentation Ideas:
Scoop the gelato into bowls or cones and top with fresh berries or a drizzle of chocolate sauce.
Garnishes:
Fresh berries, chocolate sauce, whipped cream, chopped nuts.
Pairings:
Serve the gelato with a cup of espresso or a glass of dessert wine.
Suggested Side Dishes:
Biscotti, shortbread cookies, or fruit tartlets.
Troubleshooting Advice:
- If the gelato is too soft, freeze it for a longer period of time.
- If the gelato is too hard, let it sit at room temperature for a few minutes before serving.
Food Safety Advice:
- Use a candy thermometer to ensure that the mixture reaches the correct temperature to cook the eggs.
- Store the gelato in an airtight container in the freezer to prevent contamination.
Food History:
Gelato originated in Italy in the 16th century and is known for its dense, creamy texture and intense flavor.
Flavor Profiles:
Vanilla bean gelato is rich and creamy with a sweet, floral flavor from the vanilla bean.
Serving Suggestions:
Serve the gelato in small portions as a dessert or as a palate cleanser between courses.
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Region: Italian