You don’t need an ice cream maker; you can still make 2 ice cream gelato dishes with the right flavor, featuring a soft and creamy texture alongside a rich, cold taste right at home with a simple recipe. Hurry up and get cooking with TasteVN and make it right away!
1. Chocolate gelato
Preparation
20 minutes
Cooking
1 hour 30 minutes
Difficulty
Easy
Ingredients for Chocolate gelato Serves 4
Dark chocolate 200 gr (70% cocoa powder) Whole milk 500 ml Heavy cream 250 ml (Thickened cream) Egg yolks 4 pieces Sugar syrup 15 ml Vanilla extract 3 ml Sugar 140 gr
How to choose chocolate for making ice cream
- To have a slightly bitter, delicious ice cream that achieves a smooth, thick, and soft consistency, you should choose dark chocolate with a cocoa powder content of 70%!
- 70% cocoa dark chocolate is a type of chocolate that is quite popular and easy to find in chocolate shops or large supermarkets, or you can also refer to and purchase it on reputable e-commerce sites!
What is thickened cream? Where to buy it?
- Thickened cream is also made from fresh milk and has a fat content ranging from about 30 – 35%.
- The texture of thickened cream is similar to whipping cream and heavy cream; however, it contains gelatin and thickeners that give the cream a dense, stable structure that is harder to melt.
- This type of cream is often used for whipping and spreading on cakes or as a filling for various types of cakes, as well as an ingredient for making cold ice cream.
- You can buy thickened cream at large baking supply stores, imported supermarkets, or find it on e-commerce sites!
- However, if you cannot find this type of thickened cream, you can use heavy cream to make ice cream as well.
Tools needed
Egg beater, pot, bowl, whisk, sieve, mold, aluminum foil,…
How to make Italian chocolate gelato
-
Whip the egg mixture
Add 4 egg yolks, 70g of sugar into a bowl, use a hand mixer on low speed to combine the egg mixture.
Then, increase to medium-high speed and continue to whip for 3 – 4 minutes until the mixture thickens, turns pale white, and when you lift the whisk, the mixture flows in a ribbon-like strand (Ribbon Stage) is achieved.
-
Cook the egg cream mixture
Place a pot on the stove, add 500ml of whole milk, 250ml of thickened cream, 70g of sugar, 3ml of vanilla extract, and 15ml of syrup. Stir well over medium heat for 4 – 5 minutes until the sugar dissolves, then turn off the heat.
Add about 100ml of the cooked cream mixture into the whipped egg yolks and stir well with a whisk.
Next, pour the mixed mixture back into the pot of cream and continue to stir over low heat for 8 – 10 minutes until the mixture reaches about 80 degrees Celsius, then turn off the heat.
Tip: If you do not have a thermometer to measure the temperature, you can check by dipping a spoon into the mixture, then swipe a line in the middle with your finger. If the mixture on both sides does not flow into the middle, it means the mixture is cooked properly. -
Mix chocolate with the cream mixture
You chop 200g of dark chocolate (70% cocoa powder) and put it in a large bowl.
Scoop a little of the cream mixture into the chocolate bowl and mix well until the chocolate melts. Next, pour the chocolate mixture into the cream pot and stir well to combine.
Then, strain the chocolate cream mixture through a sieve for a smooth texture.
-
Cool the chocolate milk cream mixture
Place the bowl of chocolate milk cream on a bowl of ice, then stir well until the mixture is completely cool, then cover tightly with plastic wrap and put it in the refrigerator refrigerator for 1 – 2 hours.
-
Whip the chocolate gelato mixture
After 2 hours of cooling, place the bowl of chocolate milk cream on another bowl of ice. Use a mixer to beat the mixture on low speed for 10 – 12 minutes.
After whipping the mixture, cover the bowl tightly with a sheet of aluminum foil, then cover it with a towel and place it in the freezer for 50 minutes.
Tip: During the whipping process, you can cover the mouth of the bowl with a clean towel to prevent the cream from splattering out!After 50 minutes, continue to whip the mixture for another 5 minutes on low speed to finish.
-
Pour into molds and freeze
Pour the chocolate gelato mixture into molds, wrap tightly with foil, and freeze in the freezer for 6 hours or overnight.
-
Final product
The chocolate gelato is super soft and creamy, melting instantly in your mouth without any ice crystals, with a sweet, slightly bitter chocolate flavor and the rich creaminess of the milk, just one taste and you’ll be enchanted!
2. Strawberry Italian gelato
Preparation
15 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Strawberry Gelato Serves 4
Whole milk 450 ml Heavy Cream 225 ml (or whipping cream) Fresh strawberry sauce 170 gr Egg yolks 4 pieces Vanilla extract 2 teaspoons Sugar 170 gr Salt 3/4 teaspoon
Where to buy strawberry sauce?
- You can buy strawberry sauce at baking supply stores, large supermarkets, or online on e-commerce sites.
- If you can’t find it, you can also use 170g of fresh strawberries and blend them with 2 tablespoons of sugar!
Tools needed
Egg beater, pot, bowl, mixing whisk, strainer, mold, aluminum foil,…
How to make Strawberry Gelato
-
Mix the egg yolk mixture
Put 4 egg yolks and 170g of sugar into a bowl, and use a whisk to mix until the sugar dissolves.
Warm up 450ml of whole milk until you see steam rising from the surface. Then, gradually pour a little into the egg mixture while stirring continuously.
-
Cook and strain the milk and egg mixture
Pour the milk and egg mixture back into the pot, then stir evenly over low heat for about 6 minutes until the mixture thickens slightly, then turn off the heat.
Next, add 3/4 teaspoon of salt and 2 teaspoons of vanilla extract, then stir well.
Then, strain the milk and egg mixture through a sieve until smooth.
-
Stir the milk and egg mixture
Place the bowl of the milk and egg mixture over a bowl of ice water, then stir the mixture once more and let it sit for 20 minutes to cool.
-
Whipping cream
Put 225ml of heavy cream into a new bowl, use a mixer at medium speed until the mixture is whipped stiff, lift the whisk to create peaks that stand upright and do not droop is achieved.
Tip: To avoid the cream separating, do not whip for too long! -
Mixing the strawberry milk cream mixture
Add the egg and milk mixture to the whipped heavy cream, gradually adding while stirring evenly.
Next, add 170g of fresh strawberry sauce, stir once more until the mixture is well combined, and you’re done.
-
Pouring and finishing
Pour the strawberry milk cream mixture into the mold, then cover it with a layer of aluminum foil and place it in the refrigerator.
After 30 minutes of chilling, take the ice cream out and stir it well to make it smooth and soft; repeat this process 2 – 3 times, then you can place the ice cream in the freezer and leave it for 7 – 8 hours or overnight to enjoy!
-
Finished product
The strawberry gelato has a milky pink color that is very eye-catching, each spoonful of cold, soft, and chewy ice cream melts right in your mouth, leaving a fragrant, creamy, sweet taste with a slight tartness of strawberries, it is truly delicious.
What is Gelato?
- Gelato is a frozen dessert that originates from Italy and is typically made with main ingredients including 3.25% milk, sugar, and other flavoring components such as fruits and ground nuts.
- Gelato contains less fat and less air (air only makes up 30%) compared to other types of ice cream, which creates a denser and less airy texture than regular ice cream.
- Traditional flavors of gelato include vanilla, chocolate, hazelnut, pistachio, custard, and stracciatella. In modern times, gelato has been enhanced with various fruit flavors, creating a diverse range of tastes.
The article above has also guided you in detail on how to make 2 delicious, smooth gelato Italian gelato with two extremely attractive flavors: chocolate and strawberry. Let’s make it right away and enjoy your results, wishing you success!
