Gelato Recipe

Rewritten review: I tried this recipe and it reminded me of the gelato I savored in Rome. Some might find it a bit eggy, as others have noted, but I didn't mind it much as the texture was heavenly. Using a 1-quart ice cream maker, the recipe produced about 3/4 quart, so next time I'll likely increase the measurements by 25%, except for the eggs for taste balance. I enhanced the flavor by adding 7 oz of Nutella, giving it a delightful hazelnut taste, and reduced the sugar to 1/4 cup due to the sweetness of Nutella. The end result was quite satisfying.

I absolutely love this recipe and cannot praise it enough. Here are some helpful tips: Take your time with each step as it requires patience, be careful when tempering the eggs, continue stirring consistently once you return the mixture to the pot, and be sure not to skip straining the mixture. I wanted to make more gelato, so I increased the milk to 3 cups and the cream to 1 1/2 cups, while keeping the sugar amount the same. Instead of using 4 egg yolks, I used two whole eggs (which was simpler) and it fit perfectly in my 4 1/2 cup gelato maker. Using the freshest ingredients possible is key – I even had fresh milk on hand! After chilling the custard, you can add your chosen mix-ins. I decided to add 6 oz of Nutella and 2 tbsp of unsweetened cocoa, and it turned out absolutely AMAZING!

I used this recipe as a base and then incorporated ground pistachio nuts, which turned out to be awesome. Tonight, I'm trying it with a hint of vanilla, and I have plans to make variations with lemon, coconut, and chocolate this weekend. If you detect a hint of "raw egg," it means that you haven't stirred and cooked the mixture long enough to properly coat the back of a spoon. When adding the hot milk/cream mixture to the egg/sugar, remember to continuously whisk the mixture to slightly cook the eggs. I usually have one person whisking while the other pours the mixture slowly. This step is crucial in cooking the eggs, so it's essential to keep whisking. When reintroducing the mixture to the saucepan for thickening, stir slowly until it fully coats the back of the spoon.

Review rewritten: I am blown away by the incredible taste of this ice cream/gelato - the best I've ever had! And the fact that I whipped it up in my tiny Cuisinart ice cream machine is unbelievable! I stuck to the basic recipe but decided to kick it up a notch by adding a generous amount of chocolate to the cream mixture before heating it up - 1 cup of semisweet chocolate chips, a 3.5 oz. 70% dark chocolate bar, and 1/4 cup of Dutch Cocoa. I also included an extra 1/4 cup of sugar due to the cocoa content, although I'll probably cut it down to just one more tablespoon next time. I got a bit distracted and left the cream mixture unattended on the stove for too long, resulting in some bubbles forming, but luckily nothing burned or curdled. The same thing happened when I put the mixture back on the stove after tempering the eggs, but miraculously, it turned out perfectly. Surprisingly, it didn't expand much in my machine, which turned out to be a blessing as it stayed luxuriously rich and creamy. I can't say for sure if it was the addition of extra chocolate that kept it from ballooning up, but honestly, right now, my mind is completely consumed with thoughts of that container of chocolate gelato sitting in my freezer, waiting for me. Hats off to the recipe creator for such a fantastic treat!

Excellent taste and fantastic consistency!

The eggs added a rich creaminess to the dish. Mixing rhubarb, strawberries, and a touch of vanilla was a fantastic idea. It was such a delightful experience!

I haven't tried making this dish yet, but I've shared the recipe with my family online.

I followed the recipe instructions, but decided to add 4oz of dark chocolate based on a recommendation from another reviewer. I incorporated the chocolate into the warm custard mixture. I used a combination of 1 cup whole milk and 2 cups half and half, which provided the same milk-to-cream ratio. Although I strained the mixture through a fine sieve, I don't think it was entirely necessary. The base itself was sweet enough, but the addition of the chocolate transformed it into a creamy chocolate gelato rather than the dark chocolate gelato I was aiming for. I noticed that another reviewer added a cup of powdered cocoa to achieve a richer flavor, so I plan to try that with some instant espresso in my next batch. A single batch fit well in my gelato maker, and I'm glad I didn't attempt to double the recipe. It was ready to be transferred into a freezer container after about 25 minutes of processing. I found the texture to be not quite what I expected. It was too airy and creamy for my preference, lacking the "stretchy" consistency I've experienced with gelato in Italy and as described by other reviewers. I suspect that the texture issue may have been more due to the 4 egg yolks than the addition of chocolate. Despite this, I am determined to keep experimenting until I achieve the perfect gelato texture I desire.

I followed the base gelato recipe exactly and included vanilla and cinnamon for extra flavor. The result was delightful! The texture is very creamy and it's not overly sweet. I can't wait to try out different flavor variations.