3 Homemade Gelato Recipes | In Case You Missed It
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Recipes in this Video
3 recipes
Ingredients
- ●2 cups heavy cream
- ●1 cup whole milk
- ●3/4 cup granulated sugar
- ●1/2 cup salted caramel sauce
- ●1 tsp vanilla extract
- ●1/4 tsp sea salt
- ●1/2 cup chopped dark chocolate (optional)
Instructions
- 1In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved.
- 2Remove the saucepan from heat and stir in the salted caramel sauce and vanilla extract until well combined.
- 3Add the sea salt and mix thoroughly. Taste and adjust the salt if necessary.
- 4Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or until completely chilled.
- 5Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6If using, fold in the chopped dark chocolate during the last few minutes of churning.
- 7Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.
- 8Before serving, let the gelato sit at room temperature for a few minutes to soften slightly.
- 9Scoop into bowls and drizzle with additional salted caramel sauce if desired.
Equipment
medium saucepanice cream makerwhiskmeasuring cupsmeasuring spoonsairtight container
Ingredients
- ●2 cups whole milk
- ●1 cup heavy cream
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 cup semi-sweet chocolate chips
- ●1 cup dark chocolate chips
- ●1 tsp vanilla extract
- ●1/2 tsp salt
- ●1/2 cup chocolate shavings (for garnish)
Instructions
- 1In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar is dissolved, stirring occasionally.
- 2Add the unsweetened cocoa powder and whisk until fully incorporated and smooth.
- 3Remove the saucepan from heat and add the semi-sweet chocolate chips and dark chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
- 4Stir in the vanilla extract and salt. Allow the mixture to cool to room temperature.
- 5Once cooled, cover the mixture and refrigerate for at least 4 hours, or overnight for best results.
- 6After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 7Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up.
- 8Before serving, let the gelato sit at room temperature for a few minutes to soften slightly.
- 9Scoop the gelato into bowls and garnish with chocolate shavings before serving.
Equipment
medium saucepanwhiskice cream makerairtight container
Ingredients
- ●2 cups fresh blueberries
- ●1 cup granulated sugar
- ●1 cup cream cheese, softened
- ●1 cup heavy cream
- ●1 cup whole milk
- ●1 tsp vanilla extract
- ●1/2 tsp lemon juice
- ●1/4 tsp salt
Instructions
- 1In a medium saucepan, combine the blueberries and 1/2 cup of sugar. Cook over medium heat until the blueberries burst and release their juices, about 5-7 minutes. Remove from heat and let cool.
- 2In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the remaining 1/2 cup of sugar and mix until well combined.
- 3In another bowl, whisk together the heavy cream, whole milk, vanilla extract, lemon juice, and salt until smooth.
- 4Combine the blueberry mixture with the cream cheese mixture, stirring until fully incorporated.
- 5Add the heavy cream mixture to the blueberry-cream cheese mixture and stir until well combined.
- 6Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 7Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.
- 8Before serving, let the gelato sit at room temperature for a few minutes to soften slightly.
Equipment
medium saucepanmixing bowlice cream makerwhiskspatulaairtight container
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