Gelato

Name: Gelato
Yield: 2 servings
Cuisine: Italian
Ingredients: 500ml whole milk; 150ml cream; 4 egg yolks (for crema) or none (for fior di latte); 140g sugar; Lemon peel or vanilla; Flavourings such as pistachio paste, hazelnut paste or chocolate

Gelato/jeh-LAH-toh/

Also known as: Italian Ice Cream, Gelato al Fiordilatte, Gelato alla Crema

About this dish

Italian ice cream, denser and silkier than most because it is churned slowly with more milk than cream and served slightly warmer.

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Ingredients

🥛500ml whole milk

🥛150ml cream

🥚4 egg yolks (for crema) or none (for fior di latte)

🍬140g sugar

🍋Lemon peel or vanilla

🥜Flavourings such as pistachio paste, hazelnut paste or chocolate

Method

Serves 2

Heat the milk and cream with the lemon peel or vanilla.

Whisk the yolks with the sugar and pour over the hot milk.

Cook gently, stirring, until it coats a spoon (do not boil).

Stir in any flavouring paste, then cool and chill overnight.

Churn in an ice-cream machine and serve soft, slightly warmer than ice cream.

✓ What Makes it Authentic

Gelato is eaten all over Italy from gelaterie that make it fresh each day; a good sign is muted natural colours rather than towering heaps.

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