Indulge in the rich and creamy texture of Italian Cream Ice Cream Gelato with this simple recipe. It’s perfect for those seeking a lighter option without sacrificing flavour!
Quick Facts
Difficulty: Easy
Prep Time: 20 minutes
Maturation Time: 4 hours
Freezing Time: 4 hours
Yield: 1.2 L (approx. 6 servings)
Ingredients
Gelato Base
- 700 ml whole milk (3.5% fat)
- 200 ml heavy cream (35% fat)
- 140 g granulated sugar
- 30 g corn glucose syrup
- 5 g neutral stabilizer (e.g., guar gum or locust bean gum mix)
- 1 teaspoon pure vanilla extract (optional, for flavour enhancement)
How to Make Cream Ice Cream Gelato
1. Prepare the Gelato Base
- In a medium saucepan, combine milk, cream, sugar, and glucose syrup. Heat gently over medium heat, stirring until the sugar dissolves.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this into the milk mixture.
2. Heat and Blend
- Heat the mixture to 85°C (just below boiling) to pasteurize. Stir constantly to avoid scorching.
- Remove from heat and blend with an immersion blender to ensure a smooth texture.
3. Cool and Mature the Base
- Quickly cool the mixture using an ice bath, then cover it with plastic wrap touching the surface to prevent skin formation.
- Refrigerate for at least 4 hours (or overnight) to allow the flavours to mature.
4. Churn and Freeze
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 25–30 minutes).
- Transfer the churned gelato to a freezer-safe container and freeze for 4 hours to firm up.
Pro Tips
- Use a stabilizer to achieve the creamy texture typically provided by egg yolks. Guar gum, locust bean gum, or agar-agar are great options.
- For a richer flavour, try infusing the milk with a vanilla bean or other spices like cinnamon before heating.
- Avoid over-churning, as this can introduce too much air and affect the texture.
FAQs
Q: Will the texture be as creamy without eggs?
A: Yes! The combination of heavy cream, glucose syrup, and a stabilizer will create a creamy, smooth gelato without eggs.
Q: Can I make this recipe vegan?
A: Absolutely! Substitute whole milk and heavy cream with plant-based alternatives like oat milk and coconut cream. Use a stabilizer compatible with vegan recipes.
Q: How long does gelato last?
A: Store in an airtight container in the freezer and consume within 3–5 days for the best texture and flavour.
Serving Suggestions
Serve your cream gelato in a bowl or cone. Add toppings like fresh fruit, chocolate shavings, or caramel drizzle for extra indulgence.