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Classic Gelato Base
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Stefanie
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PostPosted: Sun Jul 30, 2006 5:00 pm    Post subject: Classic Gelato Base Reply with quote

...which you can flavour it with anything that suits your fancy.
True gelato contains no cream and hence I consider this to be healthier and less rich. It is like a sorbet,only with milk.
It has a denser texture however,and there is therefore a tendency to 'stretch' a bit like melted cheese when you scoop it out.
I like to lighten it up sometimes with an egg white beaten to stiff peaks but you don't have to.
Try with the egg white and without,see what you like!
Unlike ice cream, gelato ingredients are not homogenized together, and the result is that the product melts faster than ice cream.
So lick faster!
Wink

YOU NEED:
4 cups full fat milk
1 and 1/4 cup sugar
10 egg yolks
1 fat vanilla pod OR 1 and 1/2 tsp vanilla extract
1 pinch of salt


Bring the milk, all but 1/2 cup, to a boil in a stainless steel saucepan (do not use an aluminum container), adding the scraped seeds of the vanilla pod,the pod itself and a pinch of salt. Remove from the heat and let infuse. Reheat when ready to use. Remove pod,wash,dry and keep for another day.

Whip the egg yolks with the sugar in a large bowl. Add the cold 1/2 cup of milk, and then add the hot milk a little at a time. Place this bowl over a pan of simmering water and whisk. When the mixture starts thickening, pour it into a bowl and cool, stirring frequently. Strain through a fine sieve. The consistency should be of custard.

Once entirely cooled, put the mixture in an ice-cream machine and churn until it reaches the proper consistency. Place in a freezer to set.

If you want to add the egg white,add it at half time whilst churning in the machine. (First whip the egg white till stiff.)

If you don't have an ice cream machine,place prepared custard in freezer for 2 hours to set.
Beat or process in a blender till creamy,refreeze.
Process with the optional stiff eggwhite and refreeze.
Process again and refreeze.
This is to break up the ice crystals and ensure a smooth result.

*modified from http://www.virtualitalia.com/recipes/gelato.shtml
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Last edited by Stefanie on Fri Nov 17, 2006 12:17 pm; edited 2 times in total
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Stefanie
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PostPosted: Sun Jul 30, 2006 5:07 pm    Post subject: Reply with quote

CHOCOLATE GELATO:
Increase sugar to 1 and 1/2 cups, stir in 8oz melted dark chocolate into the custard.

LEMON GELATO:
Omit vanilla,add grated zest and juice of 1 lemon and increase sugar to 1 and 1/2 cups...add an optional 2 to 3 tbsp of Limoncello.
NOT too much, or the ice cream will not set,but instead have the consistency of wet cement.

CHOCOLATE HAZELNUT GELATO:
Follow chocolate gelato,& add 1/2 cup chopped toasted hazelnuts or if you are extravagant,some chopped Ferrero Rocher!

CHRISTMAS GELATO:
To vanilla or chocolate base,add 1/2 cup finely chopped peppermint candy canes (just process in your food processor or chopper)

COFFEE GELATO:
To vanilla custard,add 1/4 cup espresso. Increase sugar to 1 and 1/2 cups. Add optional 2 to 3 tbsp Irish Cream

ORANGE CHOCOLATE GELATO:
To chocolate base,add zest and juice of an orange.

Any other requested flavours?
Wink
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Linda
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PostPosted: Sun Jul 30, 2006 10:27 pm    Post subject: Reply with quote

Stef

Me and my weird taste buds ... how about sour plum (suan mei) gelato?
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Stefanie
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PostPosted: Sun Jul 30, 2006 10:39 pm    Post subject: Reply with quote

wow...sounds very interesting!!
Don't think the sour plum will work very well with the gelato as it is milk based.
Why not a sorbet instead,I will dig up my sorbet recipe from here,we add some ice cream soda,lime juice and some chopped sour plum that has been soaked in hot water to soften...boleh?
Very Happy
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Rusti
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PostPosted: Sun Jul 30, 2006 11:17 pm    Post subject: Reply with quote

Yum Yum Stef.

Linda's suan mei gelator/sorbet reminds me of those 5cents ice-treat that I had as a kid. I think you still not born yet lah. The vendor would boil sng buay water and freeze them into ice-lolly using a long tube like plastic bag. There will usually be a sng buay at the base. You bite through a corner of the bag and then start sucking as the ice melts.
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Alannia
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PostPosted: Mon Jul 31, 2006 10:10 am    Post subject: Reply with quote

I remember that too Ginny. Those were the days, huh...... these simple 'ice cream' were such a treat then :lol:
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Stefanie
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PostPosted: Mon Jul 31, 2006 4:26 pm    Post subject: Reply with quote

Not born during that time,but tasted them before!
It was sold in primary school,only the teachers and a handful of students like it!
I loved it...
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Stefanie
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PostPosted: Tue Aug 01, 2006 10:54 am    Post subject: Reply with quote

GREEN TEA GELATO:
Follow basic gelato base, but with 1/2 tsp of vanilla extract.
Add in hot custard, anywhere from 1/4 cup to 1/3 cup sifted green tea powder,however much you can take and stir till smooth.

ANOTHER XMAS GELATO:
To vanilla gelato, stir in crumbled fruit cake and 2 to 3 tbsp of brandy

TROPICAL GELATO:
To lemon gelato add toasted coconut, crushed pineapple (drained) and 2 to 3 tbsp of Malibu liquer or Golden Rum
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purplegirl
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PostPosted: Thu Aug 03, 2006 7:06 pm    Post subject: Reply with quote

Stefanie, thanks for sharing the recipe for gelato. We just came back from a wonderful summer hols in Italy where gelato are being sold everywhere. I had loads of it & can never have enough of it Smile I like it much better than the creamy ice cream as gelato is light & less heavy. Do you happen to have recipe for fruit based gelato e.g watermelon, peach, apricot, pineapple and honeydew? These are my favorites! Smile
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Linda
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PostPosted: Fri Aug 04, 2006 12:24 pm    Post subject: Reply with quote

Stef

Intend to try the lemon gelato this week end. Question ... at which stage do I add in the lemon liquor?
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Stefanie
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PostPosted: Fri Aug 04, 2006 2:19 pm    Post subject: Reply with quote

Linda...when you are about to churn in the machine...stir it in the custard.

Purplegirl...watermelon & pineapple might be better in a sorbet as I don't think they would go very well with milk in my books?
Besides,they hold a lot of liquid so the gelato would be watery. Unless you strain most of the liquid off from the pureed fruit.
In that case,to the vanilla base,add your fav fruit,pureed and strained to make up 2 cups. Stir it in the custard before churning or freezing.
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Linda
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PostPosted: Fri Aug 04, 2006 3:00 pm    Post subject: Reply with quote

Stef

Thanks. Now I know what to do, but first ... must find and buy a tray (30 nos) of 65g eggs.
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Stefanie
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PostPosted: Sat Aug 05, 2006 11:58 am    Post subject: Reply with quote

Linda,tell me how it goes!
Very Happy
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Linda
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PostPosted: Sat Aug 05, 2006 10:41 pm    Post subject: Reply with quote

Stef

It tastes absolutely delicious. But I think since this is my first attempt, I didn't cook the mixture long enough over the stove. It wasn't thick in consistency enough. I think next time I will cook until it thickens to like custard before I remove it from the stove to cool it down.

Thanks for this great recipe.
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Stefanie
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PostPosted: Mon Aug 07, 2006 11:09 am    Post subject: Reply with quote

Be patient,Linda...the thickening will take anywhere from 8 to 10 mins...the constant whisking gives you firm arms... :lol:

Taste wise...how is it?
Rich? Light? How do you find it compared to normal ice cream?
Appreciate your input,thanks!
Very Happy
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Linda
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PostPosted: Mon Aug 07, 2006 11:25 am    Post subject: Reply with quote

Stef

Agree on the firm arms part. Good way to get rid of any love handles. But a sure way to get firm arms is ... making your own puff pastry using a huge rolling pin. Wink (my arms were still sore in the night).

I found the taste rich (due to the egg yolks) and yet light because there is no cream used. I like it.

For the lemon gelato, I think I will reduce the sugar amount. Found it too sweet. I would like to increase the lemon taste also. Can I increase the lemon juice and zest to 2 lemons?
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purplegirl
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PostPosted: Tue Aug 08, 2006 11:11 pm    Post subject: Reply with quote

Stefanie wrote:


Purplegirl...watermelon & pineapple might be better in a sorbet as I don't think they would go very well with milk in my books?
Besides,they hold a lot of liquid so the gelato would be watery. Unless you strain most of the liquid off from the pureed fruit.
In that case,to the vanilla base,add your fav fruit,pureed and strained to make up 2 cups. Stir it in the custard before churning or freezing.


Hi Stefanie, thanks for your reply. Hmmm....I had the best watermelon, honeydew & peach gelato in Italy 2 weeks ago. I
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Stefanie
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PostPosted: Tue Aug 08, 2006 11:29 pm    Post subject: Reply with quote

Purplegirl...go ahead and experiment then!
Let us know what you whipped up!
Very Happy

Linda...yes,rich but light! Exactly!
Oops I should have warned you to use a large lemon...because overseas,their lemons are fat and juicy...if not,2 lemons are good.
Keep the sugar,increase the lemons... Very Happy
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Linda
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PostPosted: Wed Aug 09, 2006 12:31 am    Post subject: Reply with quote

Stef

Okay. Will use 2 - 3 lemons the next time. Going to try the chocolate gelato tomorrow.
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Stefanie
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PostPosted: Wed Aug 09, 2006 3:12 pm    Post subject: Reply with quote

Wah you very on leh....
Wink
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Linda
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PostPosted: Wed Aug 09, 2006 4:18 pm    Post subject: Reply with quote

Here's the chocolate hazelnut gelato in the making. Cooked the custard much longer. Finally got the right thickness.



Thanks Stef for the recipe.

I'm not "very on" lah. Let's just say, my family loves (really loves) ice cream.
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cwl
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PostPosted: Thu Aug 10, 2006 3:35 am    Post subject: Reply with quote

Linda, can see you're having tons of fun with your machine!! Good buy, eh? Wink

Stef, Linda do you find gelato harder to scoop out straight from the freezer?
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Linda
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PostPosted: Thu Aug 10, 2006 11:10 am    Post subject: Reply with quote

cwl

Oh yes. The ice cream maker was definitely a good buy, although there wasn't any discount on it.

I didn't find taking the gelato out difficult. What kind of difficulty are you referring to?
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alyssa
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PostPosted: Thu Aug 10, 2006 5:35 pm    Post subject: Reply with quote

Linda, your choc gelato looks sooooo luscious!! May I have a scoop please?
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Linda
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PostPosted: Thu Aug 10, 2006 5:48 pm    Post subject: Reply with quote

alyssa

You and your kids are welcome to come and pick it up from my place. Just let me know 2 days ahead of time and I'll make it for you.
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