Gelato is a tough one for us... It is so beloved by Italy that if you make one misstep, the comment section below the video will get ugly and fast. This is our interpretation of one style of Gelato, we stay true to a lower fat content, we churn at a slower pace incorporating less air, and we tried to serve a warmer temperature. This isn't all really possible when making gelato at home, but we did our best.
|Whole milk||500 Milliliter (2 cups)|
|Lemon zest||45 Milliliter (3 Tbsp)|
|Sugar||240 Gram (1 cup / 250 mL)|
|Milk powder||35 Gram (60 mL / 4 Tbsp)|
|Lemon juice||175 Milliliter (¾ cup)|
|35 % whipping cream||250 Milliliter (1 cup)|
Makes 1 1/2 quarts.
1.In a small heavy bottomed pan, heat milk and lemon zest to 175°F.
2.Beat egg yolks, cream, sugar(s), and milk powder until pale, light and fluffy.
3.Slowly whisk hot milk mixture into egg yolks to temper.
4.Return mixture to the pan, whisking constantly.
5.Cook over low heat until a thermometer reads 170°, whisking constantly.
6.Do not allow to boil.
7.Remove from heat and stir in the lemon juice.
8.Pour through a sieve into a bowl, allow to cool stirring occasionally.
9.Cover and refrigerate until cold.
10.Freeze according to your gelato / ice cream machines instructions.
11.Transfer ice cream to a freezer container, and freeze until firm.
12.Serve and enjoy!
for a smoother mouthfeel use 155g (175 mL / ¾ cup) sugar 35g (60 mL / ¼ cup) dextrose.