If you have ever been to Italy, you know how much Italians love gelato, which is the Italian version of ice cream. There are gelato shops on every corner. When I was there, I think we had three to four scoops a day.
While there are a few gelato shops scattered here and there, it’s definitely not as easy to find where I live. So…. here is our gelato recipe.
Gelato
From the Kitchen of Lynnae Hymas
| Serves: 4-6 | Prep Time: 1 hour active 48 hours in refrigerator/freezer | Cook Time: 10-15 minutes |
INGREDIENTS:
- 2 cups whole milk
- 5 egg yolks
- 1 cup cream
- ¾ cup granulated sugar
- ¼ cup dextrose sugar
- ¼ cup powdered milk
- 1 tablespoon Amoretti flavoring of your choice
INSTRUCTIONS:
Heat the milk over medium heat to 175 degrees F. While the milk is heating combine the egg yolks, cream, sugars, and powder milk. Whisk together until thick and lemony yellow. After the milk is heated, temper the egg mixture by gradually adding the milk and stirring constantly. When combined, pour the gelato base back into the pan and heat it to 170 degrees F. Once it reaches 170 degrees F, remove from heat and add the flavoring. Strain the mixture through a fine mesh strainer, cover, and refrigerate overnight. The next day, add to an ice cream freezer and churn on low speed until thickened, about 15-20 minutes. Put in a container and then freeze overnight.
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