The Best gelato recipe in Italy

Рет қаралды 52,916

Күн бұрын

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.
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Ingredients
Vanilla custard
2 cups - 0.5 lt whole milk
2 cups - 0.5 lt heavy cream
1 vanilla pod
6 egg yolks
1 egg white
1 1/4 cup - 250 gr caster sugar
Pistachio gelato
Vanilla custard above quantity
3.5 oz - 100 gr pistachio
3 tbsp orange blossom water
Chocolate gelato
Vanilla custard above quantity
3.5 oz - 100 gr cocoa
3 tbsp sugar
Coffee gelato
Vanilla custard above quantity
1/2 cup - 100 ml Espresso coffe at room temperature
Tea gelato
Vanilla custard above quantity
1/2 cup - 100 ml Tea at room temperature
Almond gelato
Vanilla custard above quantity
3.5 oz - 100 gr Sweet almonds finely grinded
3 Bitter almonds finely grinded
Toasted Hezelnuts
Vanilla custard above quantity
3.5 oz - 100 gr Toasted hezelnuts finely grinded
Chestnut gelato
Vanilla custard above quantity
9 oz - 250 gr chestnut spread
Which one is the best Italian gelato (0:00)
Ingredients (0:37)
Making the vanilla custard (0:45)
Making the Pistachio gelato (1:43)
Making the Chocolate gelato (2:08)
Making the gelato in the ice cream machine (2:34)
How to serve it (3:39)

Пікірлер: 82

@user-gv3ie7eb6e 7 ай бұрын

Thank u maam nice recipe

@jwaroff 2 ай бұрын

This recipe is amazing! Thank you.

@yourguardianchef 2 ай бұрын

Thank you

@omi3600 5 ай бұрын

Les Algériens, tout comme les autres habitants de la Méditerranée, raffolent des délices de l'Italie. Un grand merci, Madame, pour nous avoir partagé cette recette exquise ! J'espère que chacun pourra la préparer et savourer chaque bouchée avec joie.

@yourguardianchef 5 ай бұрын

Merci beaucoup pour votre commentaire, j'apprécie vraiment

@deborahmoore8517 Жыл бұрын

Excellent. Xx

@prune366 23 күн бұрын

I just tried the recipe (vanilla flavour with 2 pods of vanilla instead of 1) and added small chunks of apples cooked in some butter in order to make an "Apple pie" flavour. Also added 40g of skimmed milk. Made it with the KitchenAid Ice Cream Maker attachment. Mamma mia !!! The title of the video says it all. SO DELICIOUS ! No ice crystals, only pure creaminess from heaven. Thank you very much for sharing this authentic recipe !

@yourguardianchef 23 күн бұрын

Thank you so much, I really appreciate your comment

@JerryEboy69 4 ай бұрын

I feel bad for your top comment. Spewing bs is absolutely crazy! Either way, I tried the recipe, and it was amazing. I’m so happy I have a perfect recipe for home! Thank you

@yourguardianchef 4 ай бұрын

Thank you, I am glad you like the recipe. As soon as they are in seasons will make gelato with Summer fruits. Some people don't even know what they don't know

@JerryEboy69 4 ай бұрын

@@yourguardianchef I can hear my parents begging for fruit and pistachio… I’ll be notified for that

@akin_kerem Жыл бұрын

🙏 İts very good

@yourguardianchef Жыл бұрын

Thank you

@DMDTwin Жыл бұрын

Yummy! Now I want gelato! 😉😂

@yourguardianchef Жыл бұрын

Nothing left in my freezer 😉

@linhvb7404 Ай бұрын

Thanks for your great videos. It is difficult to but high quality cocoa powder where I live. Is that possible to use chocolate bar with 70% cocoa instead?

@yourguardianchef Ай бұрын

Thank you for your comment. I never tried, so I cannot tell you for sure. Maybe try making a chocolate ganache by mixing the melted chocolate with the cream. Make sure it cools down.

@orrackerman384 19 күн бұрын

I don’t have a gelato machine would a ninja creami on gelato setting work as well?

@Nellis202 10 ай бұрын

Absolutely loved this recipe and vanilla and chocolate are my favorite flavors. Can I use CACAO powder in place of COCOA ?

@yourguardianchef 10 ай бұрын

Thank you for your comment, I am glad you like it. Not sure what you mean by cocoa powder. Try, I assume it is very similar

@sanela5936 9 ай бұрын

It is the same thing. 😊

@alesiaveracoechea4486 7 ай бұрын

Thank you so much for this recipe. I wonder what caster sugar is? I live in Brazil. Not sure we have this kind. Also, what is the %fat recommended in the heavy cream? I will try to find something similar. Best regards.

@yourguardianchef 7 ай бұрын

Hello Alesia, castor sugar is regular granulated sugar. The one usually used for cake batter. The heavy cream should have a fat percentage higher than 35%. Enjoy!

@avramherzog5490 5 ай бұрын

Castor sugar is regular granulated sugar but ground more finely. You can take regular sugar and pulse it in a food processor or spice grinder a few times. It's also not really necessary; it helps to prevent possible graininess in the texture, but usually won't be an issue anyway.

@ey2796 6 ай бұрын

hi! i'm not sure if you did temper to your yolks to prevent curdling. wondering, if i mix everything (yolks, sugar, milk, cream) with immersion blender before boil it, is there a difference?

@yourguardianchef 6 ай бұрын

There is a difference. You need to wisk egg and sugar first to create that creamy texture. For best results I suggest you do not take shortcuts.

@ey2796 6 ай бұрын

@@yourguardianchef thanks for the speedy advice! i will work on it. thanks :)

@AQUANOMY 9 ай бұрын

Wondering if you could share dairy gelato/ice cream flavour ( which could have many applications in pastry’s etc if not wrong) and toppings for different flavours please..

@yourguardianchef 9 ай бұрын

As soon as the temperature drop I will make fruit gelato. It is still too warm to record it. It will melt at the first photo

@AQUANOMY 9 ай бұрын

@@yourguardianchef oh ur so sweet, thanks for replying.. I’m looking for just plain dairy/ cream flavour.. and yes I will wait for fruit gelatos too.. Thank you so much for sharing great work.

@GDurango11 9 ай бұрын

Are the eggs the ones providing that thick texture? Because I have made homemade ice cream using only heavy cream, caster sugar amd a stand mixer and it turned out wonderful, ice crystals only form if I keep it for too long at the fridge. But I'm wondering how those gelato shops manage to create those really thick ice creams, what first comes to mind is upping the fat content maybe with eggs. I've made chocolate ice cream using cocoa mass, heavy cream and caster sugar and it turned out delicious, but not as thick, even thought cocoa butter fats are extremely saturated.

@yourguardianchef 9 ай бұрын

Yes, eggs make all the difference

@anitapaulsen3282 10 ай бұрын

That cat 😆

@user-bt3dr7ew4y 6 ай бұрын

انتي تعيشي في اطالي هل تسطيعي ان تخبريني اسعار الات الاجلاتو

@GarnetChitneni 3 ай бұрын

Can you please reply where to buy gelato machine you have and the brand of the machine.Thankyou by the way the video is amazing

@yourguardianchef 3 ай бұрын

I have a Gaggia machine but they do not make it anymore. I will check for a good brand

@GarnetChitneni 3 ай бұрын

Thankyou

@muhammedyazdan729 4 ай бұрын

How many times should I stir the Gelato mixture every 10 min

@yourguardianchef 4 ай бұрын

Just make sure any ice crystals are broken and the texture is smooth again, but not too long to melt it

@umuts5 Ай бұрын

Hello, I’m trying to find a regular recipe for my ice cream machine. In Turkey we use salep powder, sugar and whole milk to make traditional ice cream but I don’t like the salep flavor in my fruity ice cream recipes so I was trying to find an Italian gelato recipe. It looked so soft to me, was that because you didn’t chilled it in freezer or is this the actual consistency? Thanks for sharing this one, I’ll try it but I wanted to ask anyway 😊

@yourguardianchef Ай бұрын

Hello, the churning of the ice cream machine doesn't let it form ice crystals so that is one reason. If you do not have an ice cream machine, remove from the freezer and turn every 15 minutes until it is frozen. The creamy texture is specially due to the custard, the cream and the procedure.

@umuts5 Ай бұрын

thanks for the quick response 😊 I have an ice cream machine but I’m using a traditional recipe with it so my ice cream is a little more solid and I like its consistency but the recipe itself is not suitable for flavored ones, even chocolate ones unfortunately. I’ll definitely try yours to see the difference between them I wish to see a fruity one like strawberry or lemon.

@yourguardianchef Ай бұрын

@@umuts5 look on the gelato playlist. I have published a strawberry gelato and pineapple sorbet. Very creamy, you will like them

@yourguardianchef Ай бұрын

@@umuts5 kzfaq.info/get/bejne/hNmYZtaWy5jaj5s.htmlsi=IFwK_n-vhwBOimo5

@shella499 6 ай бұрын

Is heavy cream the same as thickened cream?

@yourguardianchef 6 ай бұрын

not sure what you mean by thickened cream. It is the one you whip and eat with strawberry or over ice cream

@shella499 6 ай бұрын

@@yourguardianchef I often see Woolworths Australia selling Thickened cream but after searching on Google I have found the answer that they are both the same,thank you for your response,I have subscribe your chanel 🙏😀

@jaynethurston823 10 ай бұрын

Can you Gelato without a machine?

@yourguardianchef 10 ай бұрын

You can but time consuming. Put it in the freezer and you need to stir it every 15 so it remains creamy without forming ice crystals

@Ambermonic 9 ай бұрын

Cuantas veces hay que mandarlo al congelador? Solo 1 vez, porque no tengo esa máquina. Gracias

@yourguardianchef 9 ай бұрын

@@Ambermonic Guárdalo en el congelador hasta que solidifique y revuelve cada 10 a 15 minutos.

@iFalkyy 5 ай бұрын

Great video, but it would be better if you used CORN STARCH, because obviously an authentic gelato requires corn, its a must!!! Jokings aside, is there a correct temperature for serving/storing? I've tried a couple of recipes, and the gelato always becomes too hard and crumbly after a few hours in the freezer. Is this normal? Is it supposed to be eaten right after coming out of the machine? It seems that the ones in the video were served without going into the freezer, right? I wonder if there's a way that I can store it without losing any quality. One last question: do you think it would work if I use egg yolk/white powder? Thanks for the video!

@yourguardianchef 5 ай бұрын

It is better to serve gelato on the same day. In the video, I had to store it in the freezer as the day was warm, and the first flavor melted while I did the other two. However, it was still good the next couple of days. I never used egg powder, so I wouldn't know.

@user-ey7hs1gn1j 10 ай бұрын

if you add the egg mix straight into this hot liquid it will get lumpy.

@yourguardianchef 10 ай бұрын

yes, the eggs will cook

@user-ey7hs1gn1j 10 ай бұрын

@@yourguardianchef What do you do to avoid it happening? You let the hot liquid to cool down before? I have in the past stirred it and added little by little, but the eggs cooked in the same way. I have a Sage Ice Cream Maker, never thought it was going to be that difficult to get it right :)

@yourguardianchef 10 ай бұрын

@@user-ey7hs1gn1j The liquid is still warm but not boiling hot. Whisk the eggs and the sugar until they are foaming and thick, then put back into the heat with milk and cream to firm up but not to boil. Keep the heat low. For more information, you can read the blog post here: yourguardianchef.com/italian-gelato-recipe-vanilla-chocolate-and-pistachio/

@JulieIelasi-lt7yp 10 ай бұрын

No it want it's thecway it's done 😊

@sarahbasto6520 9 ай бұрын

Pleaseeee don't add background music that overlaps with your narration.

@yourguardianchef 9 ай бұрын

Thank you for the feedback, I am now using a much lighter mild backgroud

@Mattaisu 9 ай бұрын

I thought gelato had no eggs.

@yourguardianchef 9 ай бұрын

The artisan natural gelato do, not the artificial ones.

@susanp.collins7834 10 ай бұрын

But you don't give QUANTITIES!!!

@yourguardianchef 10 ай бұрын

Quantities are in the description below

@2Bluzin 6 ай бұрын

You are not making gelato, you are making ice cream, there is a difference. Authentic Gelato does not use heavy cream and eggs. It's made with whole milk and corn starch as the thickener. That's what lets the flavor shine through. Also it should churn at a slow speed to reduce air and ice crystals if your machine can handle that. Gelato in Italy typically does not use eggs unless the favor you want is custard Gelato.

@yourguardianchef 6 ай бұрын

I don't know who you are, but I am Italian from the South, where gelato is an art. I have been making this gelato since the '70s with a recipe my mom learned in her Cordon Bleu cooking classes in Rome. Your recipe made with milk and cornstarch is probably more likely to make ice crystals. Mine does not, as it shows in the video. Magari tu non sei neanche Italiano e non hai mai mangiato il gelato Siciliano. Sei bravo tu a fare comment in incognito senza qualificarti

@sshahrin 5 ай бұрын

@@yourguardianchefso, the gelato and ice cream are then the same? i have no clue

@yourguardianchef 5 ай бұрын

@@sshahrin no idea, I always made gelato

@upclosecoolorgross 5 ай бұрын

they’re no the same, ice cream or “American” ice cream as it was invented in the states only uses sugar, whole milk, heavy cream that’s it. And it was invented by a pastry chef that worked in the White House over a hundred years ago. If it uses eggs then, the that base was created in France, Italy and a couple of other countries a very, very, very long time ago. But in the US ice has only 3 ingredients plus flavoring. Like everything American, pretty basic. 😮

@zulfiqarali2793 4 ай бұрын

@@yourguardianchef complete ingerdints shere plz garam