Professional Baker Teaches You How To Make GELATO!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier chocolate flavor without added sugar.

Measure 2/3 cup of cocoa powder and sift it together with 2/3 cup of sugar.

Add 1.5 tablespoons of cornstarch and 0.5 teaspoon of fine salt to the sifted mixture and sift again.

Measure 3 cups of whole milk, which is essential for gelato, and add it to the mixture.

Add 2 tablespoons of corn syrup to the milk mixture to keep the gelato smooth and scoopable.

Pour the combined mixture back into a measuring cup for easier pouring into the ice cream maker.

Spin the gelato in the ice cream maker for 15 to 30 minutes until slightly soft.

Transfer the gelato to a container and place it in the freezer to set up.

For the ice cream cones, whip together 4 eggs and 1 cup of sugar on high speed until light and frothy, doubling in volume.

Melt 0.5 cup of butter and add it to the egg mixture on low speed.

Add 0.5 teaspoon of lemon zest and 1 teaspoon of vanilla extract for flavor.

Sift together 1.5 cups of all-purpose flour and 2 tablespoons of cornstarch, then add it to the mixer on low speed.

Use a scoop to place a single scoop of the cone batter into a nonstick waffle iron and press down.

Cook the cone for 60 to 90 seconds until golden brown, then quickly shape it while hot.

Let the cone cool for about 30 seconds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens