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Gelato Question

c
chitta chef May 9, 2007 08:59 AM

Is it possible to make a real gelato in an ice cream machine, or does one need a machine designed specifically for gelato? I have the Cuisinart ICE 50 model. Thanks

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  1. fini May 9, 2007 02:01 PM

    I struggled with the ice cream makers with the frozen bowls with most gelato recipes. I ended up getting a Simac Ice Cream Maker with the built-in refrigeration and the same recipes results improved greatly.

    You should be able to pull it off with that machine.

    1 Reply
    1. re: fini
      c
      chitta chef May 9, 2007 04:24 PM

      Thanks, so...any winners in your gelato repertoire that you'd care to share?

    2. Adrienne May 9, 2007 07:27 PM

      I have a $40 krups that works just fine on these:

      Generic/Vanilla version:
      Gelato

      Ingredients:
      2 ½ cups milk
      4 egg yolks
      ¾ cup sugar
      Extract(s) of your choice

      Cook the milk with half the sugar, when it's hot add your extract (how much really depends on the flavor and how you like it, so taste it).

      Meanwhile, beat the eggs and the other half of the sugar, until pale, and slowly add in warm milk to eggs/sugar and beat. Cook again, not quite a boil.

      Cool, chill, then put through your machine.
      ---------------------------

      Chocolate version:
      2 ounces fine-quality bittersweet chocolate (not unsweetened)
      2 1/4 cups whole milk
      1/3 cup heavy cream
      3/4 cup minus 2 tablespoons superfine granulated sugar
      1 cup unsweetened cocoa powder
      4 large egg yolks

      Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.

      In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold, then put it through your machine.

      I have also used cinnamon chips in this and it was wonderful (I just skipped the cocoa powder and reduced the sugar).

      1 Reply
      1. re: Adrienne
        c
        chitta chef May 10, 2007 05:11 AM

        Adrienne, thank you. I'm going to try the vanilla version this Sunday....probably will infuse the milk with scraped vanilla bean and the pod for an extra vanilla whammy.

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