Smurf Gelato (#gelatoalpuffo) – the bright blue childhood favorite from Italy! In this tutorial, I’ll show you how to make it with vanilla and anise, and topped with cotton candy for a playful twist. The vanilla & anise together create a whimsical flavor with hints of cotton candy that everyone will love.
This recipe is adapted from the Fior di Latte base in my book, The Art of Making Gelato.
Ingredients:
35g nonfat dry milk powder
150g granulated sugar
15g tapioca starch (see the video for substitutions that deliver pro results)
600g whole milk
120g heavy cream
25g light corn syrup
6g clear vanilla extract (about 2 tsp)
2g anise extract (about 3/4 tsp)
1 3/4 tsp blue food coloring
Watch the video for the process & expert tips or see our overview & guide to gelato-making in our book, The Art of Making Gelato, available on Amazon 📕 https://a.co/d/chLls6p
📌 Read the full recipe on my blog 👉 https://fortheloveofgelato.com/gelato-%26-sorbet-recipes/f/how-to-make-gelato-al-puffo-%7C-smurf-gelato?blogcategory=Gelato+Recipes
✨ For the best texture and flavor, serve at the right temperature—watch how here 👉 https://youtu.be/8mcDUoyxsxE?feature=shared
🍨 Explore gelato resources: https://thegelatoexpert.com
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@FortheLoveofGelato is your go-to channel for everything gelato, sharing expert tips, recipes, equipment tutorials and more. Created by Morgan Morano, the former founder & chef of Morano Gelato, ranked #1 by Forbes Magazine for Italian gelato. With over 15 years of experience making gelato, operating high traffic gelato stores in America, and developing hundreds of gelato recipes, Morgan is excited to share her knowledge and experience with viewers like you!
I’m kicking off fall with a fun nostalgic flavor from Italy, gelato al pufo or smurf gelato. It’s always blue and usually flavored with mint anis or vanilla. For my version, I’m blending vanilla with anis, a classic Italian ingredient, and topping it with cotton candy, something we used to spin fresh in our shops. Storebought works just as well, or you can skip it. I’m using a natural plant-based blue coloring, which gives it a softer shade. If you want that bright sky blue color, use a different coloring. And if you’d rather skip the color, this recipe still shines as a vanilla anis gelato, which has a magical cotton candyike flavor not to be missed. This recipe is adapted from the fur de latte base in my book, The Art of Making Gelato. Watch through to the end for pro tips. Let’s get started. [Music] [Music] Woo! [Music] Woo! [Music] [Music] Let the base cool in your refrigerator for a few hours or overnight for deeper flavor. After chilling, whisk in about 1 and 3/4 teaspoon of blue food coloring. Again, I used a plant-based one here. Go by look and preference, but don’t overdo it or it can affect the texture. Heat. Heat. [Music] This gelato is creamy, smooth, and full of character. Serve as is or top with cotton candy for a playful touch. The extract makes it a bit softer, but for prolevel results, swap the tapioca starch with 1 g of locust bean gum and 14 g of dextrose. This flavor is perfect on its own or as a fun Italian twist for a kid’s party. It will be a big hit no matter what. Hope you enjoy this one. No spreadsheets, no complicated calculations, just real Italian gelato made easy. For more gelato tips, recipes, and tutorials, check out the other videos on my channel. And don’t forget to hit that subscribe button and turn on notifications. Want to learn more? Visit my website for free and premium resources, full recipes, gelato FAQs, and expert support. Thanks for watching. Ooh, gelato.
Dining and Cooking