Notorious Italian ice cream Gelato conquered the world not only a variety of stunning flavours and a unique texture: the ice cream remained soft even after freezing, and prolonged stay in the warmth turned into a delicate, creamy substance.
At home Gelato are preparing a special master, but to cook a decent Italian ice cream without the secret recipes and only using the instructions that we will describe below.
Italian ice cream Gelato
This ice cream is not only the most classic original texture, but also light, refreshing and delicious mix of lemon and thyme.
- egg yolks – 7 PCs.;
- sugar – 115 g;
- zest of 3 large lemons;
- lemon juice – 75 ml;
- sprigs of thyme – 3 PCs.;
- milk – 495 ml;
- fatty cream – 235 ml.
For heating of the mixture is better to use a sturdy pan that evenly distributes heat and retains it.
Pour in the pan the milk with the cream and leave to warm, not boiling. When the milk mixture is heated, add thyme sprigs, cover dish and leave for half an hour.
Whisk the egg yolks with the lemon zest, juice and sugar for at least three minutes, until the mass does not reach the air and become creamy.
Strain the milk, removing thyme sprigs. Re-heat it, again almost reaching its boiling point, and then start quantities add to the yolks with constant beating.
The resulting homemade Italian ice cream, return to fire and cook until thick about 12-15 minutes. Let the thickened mixture to cool, and then pour into ice cream maker and cook, following the instructions to the device.
Italian banana ice cream recipe
Wanted to eat ice cream for Breakfast? Now no one can you this deny. This Gelato recipe is filled with flavors of banana and oatmeal contains oatmeal.
- milk – 635 ml;
- bystrooborachivaemy oatmeal – ¾ tbsp.;
- sugar – 75 g;
- bananas – 2 pieces;
- starch – 15 g.
Before you make Italian ice cream, you need to boil oatmeal. Heat the mixture of milk with sugar and starch, and when it comes to a boil, stir in oatmeal and cook them until tender. Whisk the oatmeal with ripe bananas until the formation of homogeneous mass, and then refrigerate at least 6 hours and then send in the freezer.
Italian ice cream Semifreddo — recipe at home
Semifreddo is, in fact, the same ice cream, just served in a frozen dessert with fruit filling. As the last can be anything. In the recipe below, the addition of ice cream was fresh figs.
- Fig – 355 g;
- sugar 235 g;
- egg yolks – 7 PCs.;
- fatty cream (for whipping) – 415 ml;
- lemon juice – 35 ml.
Slice the figs, sprinkle it 135 g of sugar and leave on a medium heat be to the consistency of jam. After about 20 minutes the desired consistency is reached, and then the jam you can pour lemon juice and remove from the heat.
Start whisking the eggs up until they turn into a lush foamy mass. When this happens, start portions to pour the sugar, whisking all until stable peaks. Separately, whip cream to stable peaks. Carefully connect the two air masses with each other and with Fig jam, then spread in the form and leave until frozen.
The dessert is ready, carefully remove from the mold by immersing it in warm water and cut it into pieces.