Italians are crazy about their ice cream – gelato. But they also are the ones who are saying that the gelato is not so good in touristy places any more. I offer you two options to choose from. First, when choosing gelateria, pay attention to the “naturalness” and brightness of the colours of the ice cream. Well, for example, real pistachio gelato will be slightly brownish rather than bright green. Option two, cook the gelato yourself using an ice cream maker and my recipe.
Italians are crazy about their ice cream – gelato. But they also are the ones who are saying that the gelato is not so good in touristy places any more. I offer you two options to choose from. First, when choosing gelateria, pay attention to the “naturalness” and brightness of the colours of the ice cream. Well, for example, real pistachio gelato will be slightly brownish rather than bright green. Option two, cook the gelato yourself using an ice cream maker and my recipe.- 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
- 100 ml elderflower syrup
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
- 100 ml elderflower syrup
- 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.