Ah, GELATO! NO, it’s not ice cream! It’s gelato (pronounced gel-lot-o)! There is a difference. The taste, the texture, the way it coats your mouth! From the minute I had my first one in Italy oh so many years ago I’ve been hooked! Something about this creamy mixture just sends tingles over my spine. Love Love Love Love Love it!
I had the amazing pleasure of having a best friend in Italy whose parents owned a Bar/Gelatteria (& no, a bar in Italy, isn’t the same thing as a “bar” in the states). This was a definite perk! I loved hanging out there. Watching, learning, eating (yes lots of eating) & of course helping out!
So much love goes into making gelato (as with every other Italian food or beverage out there) The ingredients are always super fresh & you can really tell. There really is nothing like it. I hope one day everyone will get the opportunity to experience gelato in Italy, walking down a cozy street, taking in the atmosphere & licking the creamy goodness until it’s gone! But until then, here’s a recipe you can try at home!
If you want to omit the strawberries this is an ah-mazing Vanilla Bean Gelato on it’s on! See there, 2 recipes for the price of 1! Do I love y’all or what?
What you’ll need:
6 egg yolks
1 vanilla bean
1 cup + 2 tbsps of granulated sugar
3 1/2 cups of whole milk
2 – 0.32 oz (9g) packets of vanilla sugar – I use Dr. Oetker Original Vanilla Sugar
1 lb of fresh strawberries – blitzed in your food processor
What to do:
In a large saucepan over low – medium heat, add your milk & vanilla sugar. Stir. With a pairing knife, cut a slit down the the center of your vanilla bean. Carefully scrape out the vanilla seeds with the edge of your knife. Place the whole vanilla bean & seeds into the milk mixture. Continue to stir until milk is warmed completely through. You don’t want to boil the milk mixture. In a mixer, combine the sugar & egg yolks & beat with the paddle attachment until mixture is creamy. Slowly temper the egg mixture with the milk mixture (SLOWLY, you don’t want to end up with scrambled eggs). Once you have combined the mixtures, return combined mixture to sauce pan and continue to stir over low heat until mixture thickens. This could take a few minutes.
Once the mixture thoroughly coats the back of your wooden spoon, it is ready. Remove from heat and move pan into refrigerator to cool completely. This could take a few hours. Just before placing mixture into your ice cream/gelator maker, take your blitzed strawberry mixture and add it. Stir well. Place mixture into your ice cream/gelato maker and follow the instructions per your machine.
Tip: Save your vanilla bean allow it to completely dry out & place it into your sugar canister. It will lightly flavor your sugar with vanilla!
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