Egg and Egg-Free Gelato

Ingredients

• 500ml (2 cups) whole milk
• 250ml (1 cup) heavy cream
• 150g (3/4 cup) granulated sugar
• 5 egg yolks
• 5ml (1 tsp) vanilla extract
• Pinch of salt

Instructions

Step 1: Prepare the Mixture

In a medium-sized saucepan over medium heat, combine 500ml (2 cups) whole milk and 250ml (1 cup) heavy cream. Heat until the mixture is just about to simmer, stirring occasionally. Do not let it boil.

Step 2: Beat the Egg Yolks

In a separate bowl, whisk together 5 egg yolks, 150g (3/4 cup) granulated sugar, and a pinch of salt until the mixture becomes pale and thick.

Step 3: Temper the Eggs

Slowly whisk about half of the hot milk mixture into the egg yolks, gradually warming the eggs. Pour the mixture back into the saucepan with the remaining milk and cream.

Step 4: Cook the Custard

Cook the mixture over medium heat, stirring constantly, until it thickens and reaches a temperature of 75°C (167°F). Remove from heat and stir in 5ml (1 tsp) vanilla extract.

Step 5: Chill the Mixture

Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 2 hours.

Step 6: Churn the Gelato

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Once done, transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Ingredients

• 500ml (2 cups) whole milk
• 250ml (1 cup) heavy cream
• 150g (3/4 cup) granulated sugar
• 30g (1/4 cup) cornstarch
• 5ml (1 tsp) vanilla extract
• Pinch of salt

Instructions

Step 1: Combine Ingredients

In a medium saucepan, whisk together 500ml (2 cups) whole milk, 250ml (1 cup) heavy cream, 150g (3/4 cup) granulated sugar, 30g (1/4 cup) cornstarch, and a pinch of salt. Ensure there are no lumps of cornstarch.

Step 2: Cook the Mixture

Place the saucepan over medium heat, cooking and stirring constantly until the mixture thickens and coats the back of a spoon. Do not let it boil. Remove from heat.

Step 3: Add Flavor

Stir in 5ml (1 tsp) vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming and allow it to cool.

Step 4: Chill the Mixture

Refrigerate until completely chilled, at least 2 hours.

Step 5: Churn the Gelato

Process the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Conclusion

Whether you choose the traditional egg-based gelato or opt for the silky smooth eggless version, you’re in for a treat. Each recipe offers a distinct richness and creaminess, yet both ensure a satisfying gelato experience. Feel free to experiment with flavors—perhaps a hint of chocolate or a splash of fruit puree—to discover your favorite fusion. Enjoy crafting and sharing your homemade gelatos with family and friends. Bon appétit!

Wyatt Travis Creator of AI MultiPrompter

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