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gelato

post #1 of 6
Thread Starter 
alright i stayed up all last nite looking for recipes and all seem to be different. i understand that i wont be able to  make a real one since my machine is not made for that and i cant control the speed of the paddle. i have made custard ice creams before and was telling my sous chef i wanted to make some so we can use it as a special.. the recipes i have found were all different so i was wondering if any chefs here on the site had a gelato recipe i mightt use ir use as an example. im going in today so its alright and ill end up making my custard ice cream and then i fold in some mascapone into it comes out great. we have a few books but one of the italian bible books is in italian and im not familiar with the language so hopefully the chef will be in today. sorry for rambaling but appreciate any tips thank you.
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #2 of 6
At least in my mind what makes a gelato a gelato is the use of milk.  Gelato is lower fat and has less air than icecream because of this. You are going for dense like a sorbet but creamy like icecream.  Generally they are not as sweet because a precise balance of sugar is required to stop them from freezing solid.  If this balance is achieved you should have no problem making it in a normal ice cream maker.  A stabilizer makes the process much simpler.  Common ones you'll find in recipes are egg yolks, corn starch, or some modified food starch.  I hope this helps.
post #3 of 6
Benway is right, and you get a way richer flavor from gelato. But anyways heres a recipe I got it off italian chef recipes.com
3 cups whole milk
4 oz bittersweet chocolate, chopped coarsely
3/4 cup sugar
2 tbsp cornstarch
1.   Place 2 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.
2.   Add chocolate to the hot milk and stir in until completely melted.
3.   Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into hot milk and chocolate mixture.
4.   Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.
5.   Remove from heat and let it cool to room temperature. Transfer to a bowl, cover and refrigerate overnight.
6.   Process in an ice cream maker according to manufacturer's directions.
post #4 of 6
Thread Starter 
yeah i tried it today. similar but used half anf half, sugar and cornstarch. it came out really nice i added a peach flavoring and it was really good. the only thing i messed up on was i didnt cook out all the starch and you could taste it but we got busy so i had to cool and throw it in the ince cream maker. im gonna do it agian at home to try to perfect it. ill try using the recipe above and see how it comes out. thanks
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #5 of 6
no problem, are you just make a custard base and adding fruit puree? Because that will get you a really good texture, and it's how i made my peach gelato
post #6 of 6
Thread Starter 
yeah i made the base of half and half, sugar, and the cornstarch.then once it was kind of cool i folded in some mascapone cheese(i had a chef at school that had folded in some aswell and i have done it a few times myself, so thought ehh italian restuarant and i do like mascapone). close to pastry cream(which i love!). the consistency was really nice i left it at work in the freezer and the next day we scooped it out and and it was creammmyyy. i have been messing with alot of different methods with ice cream i do like the custard ones but i kind of like this one, not as expensive and easy. summer is gonna be fun with all this fresh fruit, its gonna be awsome.
Chef it up errrrday!!!
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Chef it up errrrday!!!
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