Making Gelato without Ice Cream Machine | Watermelon Gelato & Mango Gelato

In a bowl, dissolve 1 cup of sugar and 2 tablespoons of cornstarch in part of the 2 cups of whole milk, whisking well to avoid lumps.

In a pan over medium heat, pour in the remaining whole milk, 1 cup of heavy cream, and the dissolved sugar and cornstarch mixture.

Do not boil the mixture; once bubbles appear at the edge, reduce the heat and let it simmer for about 8 to 10 minutes until it thickens.

Whisk 1 egg yolk in a separate bowl, then add a small amount of the hot milk mixture to temper the yolk, whisking well to avoid scrambling.

Gradually add more of the hot milk mixture to the yolk, whisking until there are no lumps, then pour it back into the pan and mix well.

Cool the milk mixture completely, using an ice bath to speed up the process, which takes about 3 hours.

While waiting, cut and dice watermelon, then blend it to obtain about 2 cups of watermelon juice, and place it in the fridge.

After 3 hours, add the watermelon juice to the cooled gelato base and whisk well.

Pour the mixture into a container and freeze it. To achieve a creamy texture, churn the gelato every 20 to 40 minutes, whisking to break up icy crystals, for a total of six times.

For the mango gelato, cut mango into small pieces and blend to make 2 cups of mango puree, then mix it with the same gelato base.

Continue to churn the mango gelato every 20 to 40 minutes, as with the watermelon gelato.

Once both gelatos have been churned six times, leave them in the freezer overnight.

Before serving, take the gelato out of the freezer about 15 minutes prior to eating.

Equipment Needed

Spice Level:

Dietary

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