We have been eating a lot more ice cream this year than any other year. In fact, I bet if I added up all the gelato and ice cream we have eaten since May, it will exceed my lifetime consumption! In one summer! JT has never been a big fan but for some reason, this year he is ravenous for it! I generally don’t like to keep ice cream or gelato in my freezer because it literally calls my name at all hours. Anyway, it doesn’t count if you eat it directly out of the container, standing up with the freezer door open. That’s my story and I’m sticking to it.
Vanilla Bean Gelato
A KitchenInspirations Original Recipe
Makes about 550 mL gelato
Ingredients:
- 250 mL 2% milk
- 250 mL 35% cream
- 1 large egg yolk
- 65 g sugar
- 16 g cornstarch
- 10 g skim milk powder
- 5 mL vanilla bean paste
Directions:
- Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
- Combine remainder of the milk in a medium-sized saucepan with the egg yolk, sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
- Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
- Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
- The day you wish to make the gelato, fold in the vanilla bean paste until thoroughly incorporated.
- Freeze the gelato according to directions on your ice cream maker.
Mmmm….I adore gelato! I try not to start eating ice cream/gelato, b/c it’s impossible to stop. But I will indulge with a small scoop on pies and crisps!
LikeLike
I am exactly the same way! For years, I used to forbid my husband from having ice cream in the freezer, because I had no power to stop myself from eating it for breakfast, lunch, and dinner … and snacking on it in between! He really loves ice cream, and after a long time, we reached a compromise. He can keep a tub of Neapolitan in the freezer, because it’s my least favorite ice cream. And I’ve gotten very good at forgetting that it’s there. Although now and then, the vanilla dn chocolate parts go missing, and I swear I’m completely innocent.
LikeLike
A classic, and for good reason. I could gobble up a scoop or two right now.
Interesting that your recipe calls for egg yolks and cornstarch. I’ve seen one or the other but this is the first I’ve come across that includes both.
LikeLiked by 1 person
That was me, I wanted a really rich gelato.
LikeLike
Mmmm, gelato. Nice looking recipe. We only buy the smallest containers of gelato and ice cream these days to reduce temptation. We’re easily tempted. 🙂
LikeLiked by 1 person
Your bowl of gelato looks like more.
LikeLiked by 1 person
I just bought 2 vanilla beans and they costed me each 13 euro!!! But real stuff tastes absolutely delicious and moreish! Your gelato looks GREAT!
LikeLiked by 1 person
Wow, that is crazy expensive, but totally worth it to me too.
LikeLike