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ISO Gelato Advice and Recipes

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After a trip to Barcelona where we had really good gelato I want to try to make some at home. I have an Il Gelato machine. Everything I read seems to indicate that the difference between ice cream and gelato has to do with churning less air into it. Will my machine work for gelato? Also does anyone have favorite gelato recipes that they are willing to share? TIA

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  1. Churning less air is important as is the temperature at which you serve it - gelato is usually served 5-10 degrees F warmer than ice cream (maybe in the 10-15F range rather than 0-5F). It's also lower in fat - made with a higher percentage of milk rather than cream, fewer egg yolks (if any), etc.

    Anyway, I don't know anything about the Il Gelato machine, but if you have a choice of speeds for churning, use the slower speed or whatever the machine instructions indicate for less air.