What could be tastier in the summer heat than a cold, than sweet ball of gelato? The word “gelato”, by the way, is translated from Italian as “frozen”. It is always made from natural products and is therefore only sold fresh. And the only question that will baffle you when you find yourself in one of the Italian gelateria is: what kind of taste should you choose from the variety presented in the window?
What could be tastier in the summer heat than a cold, than sweet ball of gelato? The word “gelato”, by the way, is translated from Italian as “frozen”. It is always made from natural products and is therefore only sold fresh. And the only question that will baffle you when you find yourself in one of the Italian gelateria is: what kind of taste should you choose from the variety presented in the window?- Prep time: 5 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
- 2 tsp lavender extract paste Taylor&Colledge
Cooking method
Step 1
In a bowl, whisk all the ingredients together to an even mass or use a mixer at low speed.
Step 2
Pour the mixture into an ice cream maker. Start the process. After 40 minutes, the gelato is ready.
My tips and tricks:
Cream, milk, sugar, and egg yolks are the classic Italian ingredients for creamy gelato. You can reimagine it with any tastes and aromas you like by adding aromatic essence, fruit purees, spices, or your favourite liqueur.
- 250 ml double cream
- 250 ml whole milk
- 150 g sugar
- 5 egg yolks
- 2 tsp lavender extract paste Taylor&Colledge
- 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.