VERY VANILLA Gelato Recipe | How To Make Gelato At Home | Homemade Gelato | Homemade Ice Cream

So what’s the difference between gelato and ice cream? You can find out in this VERY VANILLA gelato recipe. We love making homemade ice cream here and homemade gelato aint no different….we love it too.

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Ingredients:
7 large egg yolks
3/4 cup sugar
2 1/2 cups whole milk
1/2 cup heavy cream
pinch of salt
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract

Email us: ArtOfCreationHomestead@gmail.com

VERY VANILLA gelato recipe
how to make gelato at home
homemade gelato
homemade ice cream

hey friends this is Angela from art of creation Homestead you’re in the kitchen with me again and today I’m showing you a good way to use up lots of eggs today I am showing you how to make homemade very vanilla gelato now I know you see this in in my kitchen aid and you’re thinking what is she doing well this is the way gelato is made but you don’t have to use a kitchen egg you can use regular hand mixer but as I’ve told you before my hand mixer is shot it originally had six speeds now it has maybe one and a half speeds so until I get a new one the KitchenAid is my best friend which it makes life a lot easier anyways so in this bowl we have seven egg yolks not the whites just the egg yolks and to this we are adding 34 of a cup of granulated sugar now you want mix this until it’s pale in color and thick which takes about 2 minutes and while this is going I will tell you the difference between American ice cream and Italian gelato okay American ice cream is mostly made with heavy cream that’s why you get that now not the cheap stuff the good stuff is made with mostly heavy cream that’s why you get that mouth coating feel when you’re eating it gelato on the other hand is made mostly with whole milk so it evaporates in your mouth quicker it’s a little more refreshing not as much mouth coating but extremely creamy because of this process of how you make it okay now you can see it’s pale in color and very thick see how it’s falling in ribbons holding it shape this is exactly how you want it this is part of what gives gelato that creamy mouth feel even with less cream set this aside if you are using a kitchen aid you will come back to this if you are using a hand mixer you will go ahead take out your beaders or your whip and go ahead and go over to the stove and start the next step okay so in the sauce pot we have 2 and 1/2 cups of whole milk yes you want whole milk I’m sorry if you don’t normally keep whole milk in your house but you want whole milk for this it will not turn out right with 2% and definitely not skim you need whole milk for this and we also have a half a cup of heavy cream and a pinch of salt now like I’ve said you you hear those ratios that’s totally different than American ice cream with American ice cream you may have two cups of heavy cream and one cup of milk or something like that you will have far more cream than milk so now you want to heat this up over medium heat I’m using a heavy bottom sauce pot if your sauce pot isn’t so heavy bottom you may want to turn that a little lower and you want to heat this up just until you start seeing tiny tiny bubbles around the edges of your PO hot that’s when you know it’ll be heated enough then I’ll show you what you do next okay you probably can’t see them on camera but little light bubbles are starting to form like around the edges of the pot that’s how you know it’s hot enough now let’s go over and I’ll show you what we do next okay now with our mixture running on low I hope you can still hear me we are going to add about a fourth of this milk mixture slowly into our egg mixture to temper it you want to add it very slowly if you are doing this by hand you will want to be whisking this the whole time that you are adding the milk mixture what you are doing right now you are tempering your eggs that way they don’t curdle when you add them to your milk M because otherwise you will have scrambled eggs in your gelato and we are not making scrambled egg gelato today and I don’t think that would be a good thing either I I think I know they make a lot of flavors of gelato but I don’t think scrambled egg is one of them so now this this is reached the temperature of the milk so now we are safe to add the egg mixture back into your milk mixture with no problems with no curdling so now with a whisk we are going to add our mixture back into it again stirring the whole time you do not want to not stir it now you want to scrape your bowl get all that in there you don’t want to mix miss any of that egg yolks and sugar mixture cuz that’s is part of what’s going to make your your gelato so good and so creamy now you’ve got this rich rich base now we are going to take this back over to the stove and we’re going to start heating it up and we are going to turn this on about medium heat if you have a heavy bottom sauce spt if not you want to turn it on about medium low and you want to keep this moving and whisking it and I’m going to end up switching to my silicone spatula you going to keep going till it’s nice and thick but when it coats the back of your spoon then you know that it’s it’s thick enough and it’s ready to go that could take anywhere from 2 to 7 minutes just to be honest see mine is already coating really well so mine’s not going to take that long it all depends on how thick you you whip your egg yolks and sugar mixture if you whip it kind of thick like mine was then it’s going to take a lot less time to get it nice and thick and also it depends on how hot you heat your milk and cream too and as you can see it’s already getting nice and thick in just a matter of maybe maybe 2 minutes maybe probably not even 2 minutes mine’s already getting nice and thick that also could have to do with the fact of fresh egg yolks fresh egg yolks make all the difference in Ice Cream bases rather than store-bought but if all you can get a store bought don’t let that stop you from making this it’s going to be delicious no matter what you may not get as much of a yellow color or anything like that but you will still get a great end product and see when you trace it on the back of there see it’s not running back together see we’ll do it again see it’s not running back together so that’s how you know it’s thick enough this only took me about 2 minutes okay now that we’ve got this all nice and thick we are going to add our vanilla because like I said this is very vanilla so our first vanilla we are adding two vanillas our first vanilla is this it is vanilla bean paste it has your vanilla beans in it without the expense of of of vanilla bean and it also adds a really good flavor I am doing 1 tablespoon of this I will leave a link in the description below to this vanilla bean paste this is my favorite brand it’s a little cheaper and also it just has amazing flavor so I will leave a link in the description below to it you may be able to find it in your local grocery store but I found it online so I will give you the link to where I found it online now the next one is is one teaspoon of pure vanilla extract give or take a little because as you guys know I don’t measure vanilla so now we are going to stir all of that vanilla in and you will you will actually get to see vanilla beans in it without the expense of of pure vanilla veine and now as you can see that is just beautiful it is nice and thick it’s just beautiful so now we are going to take this and pour it into something with a spout preferably I’m going to pour mine into my large measuring cup cuz it has a good spout on it and as you can see it’s not all going to fit so what you want to do is you want to put a piece of plastic wrap down right on the surface you want it to touch the top of your gelato base because otherwise it’s going to form a film and you don’t want that film on top now you want to place this in your freezer now you can put it in your refrigerator overnight but if you like me and impatient and want your your gelato quickly then you want to put this in the freezer for 1 to 2 hours until it’s nice and ice cold you want it not starting to freeze but ice cold I’ll be back and show you what you do next okay now our gelato base is nice and chilled it’s been 2 hours and it’s nice and icy cold you can see those hopefully you can see those vanilla bean specks in there and it smells amazing now we’re going to load it into the ice cream maker okay this is my ice cream maker this is a quein art it is my favorite ice cream maker you don’t have to have ice and salt for this you just just freeze this core this core right here just stays in my freezer all the time especially over the summer that way I have it ready to make ice cream anytime I want to make ice cream or gelato now with these you go ahead and switch it on and as you can hear it’s not real noisy at all it gets a little noisier has you has the ice cream gets done you slowly pour it in to your maker this is why I told you to put this in something that has spout because it makes it much easier now you’re going to spend this according to your manufacturers directions it depends on how long yours takes mine takes about 20 minutes or so and then I’ll show you what we do [Music] next look at this isn’t that gorgeous now our gelato is done and look at this this is this is gloriousness right here look at that it is absolutely beautiful now you want to get this in the freezer because gelato melts quicker because it’s milk mostly milk instead of cream so it melts much quicker what I do is I load it into these throwaway pint containers helps with portion control and also that way I can make a lot and we can just put it in the freezer and see you can ride on the lids see I wrote very vanilla gelato and I just load it up into these containers this helps with portion control it’s hard to be portion controlled with ice cream or gelato so this helps a lot me and Jason will share one of these and because we have so many eggs right now I can make a ton of gelato or ice cream and just have it stored in these little pints in the in the freezer now I will leave a link in the description below for these these containers I will also leave a link for the vanilla bean paste and for the ice cream maker now as you can see these are nice and full pints it made this made pretty much a quart of gelato and I’m going to put these in the freezer let them fully set up and then Jason will taste them for you look at that beautiful beautiful bite of ice cream or gelato I should say looking forward to trying it m that’s good very good and cold very good and cold but it’s so good stinking wonderful very tasty by of gelato nice vanilla just a so good like you should try that it’s such a wonderful vanilla essentially ice cream but gelato right so tasty so delicious Angel K did an amazing job again as always what do you expect right so thank you guys so much for watching we do appreciate my name’s Jason that smart one her name is Angela k and this is Art of creation hday we love you all God bless you and goodbye