How To Make Gelato

Gelato, with its smooth and creamy texture, is Italy’s gift to the world of frozen desserts. The best part? You don’t need an ice cream maker for this recipe, and you can customize it with your favorite flavors. Let’s get started!

Ingredients:

• 4 medium egg yolks
• 150 g (3/4 cup) granulated sugar
• 350 ml (1 ½ cups) whole milk
• 250 ml (1 cup) heavy cream
• A little grated lemon zest or vanilla extract (optional)

Directions:

1. Prepare the Gelato Base:
   • Whisk the egg yolks and granulated sugar until pale and thick (about 5 minutes).
   • Heat the milk in a saucepan until hot but not boiling.
   • Gradually whisk the hot milk into the egg mixture.
2. Add the Creaminess:
   • Beat the heavy cream until smooth.
   • Gently fold the cream into the cooled gelato base until well combined.
3. Customize Your Flavors:
   • Want classic vanilla? Add a splash of vanilla extract.
   • Feeling adventurous? Grate some lemon zest for a citrus twist.
4. Chill and Serve:
   • Refrigerate the gelato for at least 2 hours (or overnight) to let the flavors meld.
   • Scoop into bowls or cones and savor the creamy goodness.

Cook’s Note:

• Gelato is all about quality ingredients, so use the best milk and cream you can find.
• Experiment with flavors—add cocoa powder, crushed cookies, or fresh fruit!

Nutritional Information (per serving):

• Calories: 235 kcal
• Protein: 4 g
• Fat: 14 g
• Carbohydrates: 24 g
• Sugar: 13 g

Enjoy your homemade gelato—a taste of Italy in your own kitchen!