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Submission: On May 17 via manual from CA — Scanned from CA
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Skip to content Allrecipes * Search the site Please fill out this field. * Log In * My Account * Log Out * My Profile * Saved Recipes & Collections * Add a Recipe * Help * Magazine * Subscribe * Manage Your Subscription * Give a Gift Subscription * Get Help * Newsletters * Sweepstakes Allrecipes Search Please fill out this field. * Dinners Dinners * 5-Ingredient Dinners * One-Pot Meals * Quick & Easy * 30-Minute Meals * Soups, Stews & Chili * Comfort Food * Main Dishes * Sheet Pan Dinners * View All * Meals Meals * Breakfast & Brunch * Lunch * Healthy * Appetizers & Snacks * Salads * Side Dishes * Soups * Bread * Drinks * Desserts * View All * Ingredients Ingredients * Chicken * Beef * Pork * Seafood * Pasta * Fruits * Vegetables * View All * Occasions Occasions * Graduations * Memorial Day * Father's Day * Juneteenth * View All * Cuisines Cuisines * Mexican * Italian * Chinese * Indian * German * Greek * Filipino * Japanese * View All * Kitchen Tips Kitchen Tips * Instant Pot * Air Fryer * Slow Cooker * Product Reviews * BBQ & Grilling * Cookware & Equipment * Ingredient Substitutions * View All * News News * Recalls * We Tried It * Grocery * Trends * Celebrity & Entertainment * View All * Features Features * Dinner Fix * Sweet Spot * In the Kitchen * About Us About Us * About Allrecipes * Allstars * How to Add a Recipe * GET THE MAGAZINE * Log In * My Account My Account * Log Out * My Profile * Saved Recipes & Collections * Add a Recipe * Help * Magazine Magazine * Subscribe * Manage Your Subscription * Give a Gift Subscription * Get Help * Newsletters * Sweepstakes Follow Us * * * * * * * * Dinners * 5-Ingredient Dinners * One-Pot Meals * Quick & Easy * 30-Minute Meals * Soups, Stews & Chili * Comfort Food * Main Dishes * Sheet Pan Dinners * View All * Meals * Breakfast & Brunch * Lunch * Healthy * Appetizers & Snacks * Salads * Side Dishes * Soups * Bread * Drinks * Desserts * View All * Ingredients * Chicken * Beef * Pork * Seafood * Pasta * Fruits * Vegetables * View All * Occasions * Graduations * Memorial Day * Father's Day * Juneteenth * View All * Cuisines * Mexican * Italian * Chinese * Indian * German * Greek * Filipino * Japanese * View All * Kitchen Tips * Instant Pot * Air Fryer * Slow Cooker * Product Reviews * BBQ & Grilling * Cookware & Equipment * Ingredient Substitutions * View All * News * Recalls * We Tried It * Grocery * Trends * Celebrity & Entertainment * View All * Features * Dinner Fix * Sweet Spot * In the Kitchen About Us * Allstars * How to Add a Recipe GET THE MAGAZINE * Recipes * Cuisine * European * Italian GELATO 4.6 (103) 89 Reviews 15 Photos This gelato recipe is from my Italian mother-in-law. This basic recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate, or your favorite fruits. Experiment with desired flavors! Submitted by OSTAFF1 Updated on June 6, 2022 Save Rate Print Share * * * * Trending Videos Close this video player 15 15 15 15 15 Cook Time: 3 hrs Total Time: 3 hrs Servings: 4 Jump to Nutrition Facts INGREDIENTS * 2 cups milk * 1 cup heavy cream * 4 egg yolks * ½ cup sugar LOCAL OFFERS new york, NY 10118 Change May We Suggest 365 by Whole Foods Market Organic Fair Trade Coconut Sugar At Your Local Whole Foods Market square_fixed_walmart_192x160 isAlcohol: false square_fixed_target_192x160 isAlcohol: false square_fixed_kroger_192x160 isAlcohol: false square_fixed_wholefoodsmarket_192x160 isAlcohol: false square_fixed_amazonfresh_192x160 isAlcohol: false square_fixed_instacart_192x160 isAlcohol: false Add to cart Advertisement DIRECTIONS 1. Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat. 2. Beat egg yolks and sugar until frothy in a large bowl. Gradually pour the warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. 3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. 4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency. I Made It Print NUTRITION FACTS (PER SERVING) 416 Calories 29g Fat 33g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 416 % Daily Value * Total Fat 29g 37% Saturated Fat 17g 84% Cholesterol 296mg 99% Sodium 81mg 4% Total Carbohydrate 33g 12% Total Sugars 31g Protein 8g 16% Vitamin C 1mg 1% Calcium 203mg 16% Iron 1mg 3% Potassium 246mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved REVIEWS (89) Check out our Community Guidelines about reviews. Gelato Your Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 Your Review Cancel Submit 4.6 out of 5 103 Ratings 5 star 76 4 star 17 3 star 7 2 star 2 1 star 1 Most helpful positive review weatherman 06/05/2006 This recipe tasted pretty close to the gelato I enjoyed in Rome. It was perhaps (as one other person suggeted) a little eggy, but it wasn't too bad and the texture was devine. I used a 1-quart ice cream maker, and the recipe yielded about 3/4 of a quart, so in the future I will likely increase the recipe by 25% except for the eggs, which I think should balance the taste better. To flavor this recipe I used about 7 oz of Nutella, which gave it a delicious hazelnutty flavor, and I reduced the sugar to 1/4 cup because the Nutella is pretty sweet on its own. It came out pretty nice. Read More Helpful (380) 89 Reviews Sort sort Reviews Most Helpful Most Positive Least Positive Newest Cancel Apply Filter (0) filter Reviews By rating 5 star 4 star 3 star 2 star 1 star By type With photo Cancel Apply tearianamcfarland 12/06/2021 Sounds really good, obviously this is just a base you're going to add your own flavors to. I honestly can't understand the comment about raw egg, if you follow all the steps the egg is definitely cooked. But possibly the flavor was more predominant because no other flavorings were added. Read More Helpful (1) Los Gatos Linda 11/18/2020 Made as outlined with the addition of 4oz of dark chocolate (as one reviewer suggested) into the warm custard. (I used 1 c. whole mild, 2 c. half and half which turns out to be the same ratios of milk to cream). I did strain through a fine sieve, but I'm not sure this was really necessary. I'm sure the base alone would taste fine by itself (it was sweet enough). The 4oz of chocolate turned this into a milky chocolate gelato, not a dark chocolate gelato as I would have preferred. Another reviewer said she added a CUP of powdered cocoa to hers - I plan to try that for batch #2, perhaps with some instant espresso. A single batch fit perfectly into my gelato maker. Glad I didn't attempt to double this. It was ready to transfer to a freezer container after ~25 minutes of processing. For me, the texture wasn't quite right. It was too airy creamy for my tastes, not "stretchy" as I'm accustomed to, and I have had gelato in Italy along with a ton of the other reviewers. I don't think the addition of 4oz of chocolate caused the texture issue, more likely the 4 egg yolks. Will keep trying until I get this right! Read More Helpful (0) Josh Burroughs 06/17/2020 I made the base gelato as written here and added vanilla and cinnamon for flavoring. It's delightful! Very creamy and not too sweet at all. Looking forward to experimenting with other flavors. Read More Helpful (0) Abigail MacDonald 05/12/2020 it was perfect but I wish i didn't take as long . Read More Helpful (0) sherry4224 04/29/2020 Very good! I added four large over ripe pureed mango to the recipe. Wow! So tastey! Read More Helpful (0) cat lady 04/03/2020 it was really good, and my family agrees. we will most definitly make this again, and thank you Read More Helpful (0) Binky2go 01/04/2020 As far as I know, gelato contains no heavy cream and no eggs. This recipe is more of a homemade custard ice cream and not gelato Read More Helpful (0) Steve t 09/16/2019 Thanks for the real authentic gelato recipe they are getting harder to find online. There are folks trying to undermine authentic recipes for profit and yours is a real recipe. Everyone should remember churning an ice cream mix slower doesn't make it gelato the eggs do. as gelato traditionally is a frozen custard. You can tell the difference also by the facts that gelato flavors only last a few days before fading and its very hard to spoon at 32 degrees. Remember that you cannot buy packaged gelato in a store unless it was made and packaged there. Great real recipe thanks again Read More Helpful (0) Susan Herbert 08/16/2019 I've been using this recipe for years and everyone who has tasted it just raves. I most often use just a bit of vanilla but have tried toffee bits, fruit and ribbons of melted chocolate. My son in law's favorite is tart frozen cherries and just enough of the juice to make the ice cream pink. I have a regular American ice cream maker so it might not pass a test should an Italian show up from Rome but my family goes crazy for it! Recently made 4 recipes and poured them into a lined springform pan and froze them solid for a huge and delicious gelato cake. It was wonderful! Read More Helpful (1) Load More reviews PHOTOS OF GELATO 01 of 15 Photo by Buckwheat Queen 02 of 15 Photo by Tshoki Motswiri 03 of 15 Photo by Susan Herbert 04 of 15 Photo by GinaMia 05 of 15 Photo by Buckwheat Queen 06 of 15 Photo by Lori 07 of 15 Photo by lutzflcat 08 of 15 Photo by Gloria Rice 09 of 15 Photo by Gloria Rice 10 of 15 Photo by mlarcher 1. 1 2. 2 3. 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