Technological advances have ushered in the era of industrial gelato manufacturing. But even today, the most delicious and original Italian ice cream is still made by hand in gelaterias. This is where you can find the most unique flavours, such as gelato with dolce gorgonzola. Especially if gelateria is located in the small town of Gorgonzola, near Milan. Gorgonzola dolce is just a younger version of the gorgonzola cheese most commonly found on store shelves. It is sweetish, milky, creamy, with a slight hint of piquancy and is aged for three months. After a year, it will become more piquant, and will have firm and crumbly structure. Savoury and piquant gorgonzola with sweet and creamy gelato create a contrast of taste. As you know, this is the secret to the success of any dish.
Technological advances have ushered in the era of industrial gelato manufacturing. But even today, the most delicious and original Italian ice cream is still made by hand in gelaterias. This is where you can find the most unique flavours, such as gelato with dolce gorgonzola. Especially if gelateria is located in the small town of Gorgonzola, near Milan. Gorgonzola dolce is just a younger version of the gorgonzola cheese most commonly found on store shelves. It is sweetish, milky, creamy, with a slight hint of piquancy and is aged for three months. After a year, it will become more piquant, and will have firm and crumbly structure. Savoury and piquant gorgonzola with sweet and creamy gelato create a contrast of taste. As you know, this is the secret to the success of any dish.- Prep time: 10 minutes
- Cook time: 40 minutes
- Serves: 6-8
- Difficulty: easy
- Course: dessert
- Cookware: Nemox NXT1 ice cream maker, mixer, ice cream scoop, egg separator
- Cuisine: Italian
Ingredients
- 250 ml double cream
- 250 ml whole milk
- 150 g sugar
- 5 egg yolks
- 100 g gorgonzola dolce
Cooking method
Step 1
Pour milk into a saucepan and put on a low heat. Add the cheese and, stirring constantly, melt it in the milk, do not bring to boil.
Step 2
In a bowl, whisk all the ingredients together to an even mass or use a mixer at low speed.
Step 3
Pour the mixture into an ice cream maker. Start the process. After 40 minutes, the gelato is ready.
My tips and tricks:
Do not fill entirely the container of your ice cream maker. About two thirds full is enough. It may seem that it’s not, but believe me, during the cooking process, the mixture will thicken and increase in volume. You probably want to ask me how long can homemade ice cream be kept? Keep it in the freezer for a week, but it’s better to eat it right away and make a new one!
- 250 ml double cream
- 250 ml whole milk
- 150 g sugar
- 5 egg yolks
- 100 g gorgonzola dolce
- Pour milk into a saucepan and put on a low heat. Add the cheese and, stirring constantly, melt it in the milk, do not bring to boil.
- In a bowl, whisk all the ingredients together to an even mass or use a mixer at low speed.
- Pour the mixture into an ice cream maker. Start the process. After 40 minutes, the gelato is ready.