Best Gelato Flavors Archives - RecipeWikki https://recipewikki.com/tag/best-gelato-flavors/ Wikipedia of Awesome Taste Sat, 12 Jul 2025 12:41:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Best Gelato Flavors Archives - RecipeWikki https://recipewikki.com/tag/best-gelato-flavors/ 32 32 Gelato https://recipewikki.com/gelato/ Sat, 12 Jul 2025 12:41:20 +0000 https://recipewikki.com/?p=8239 Silky, rich, and intensely flavorful — Gelato is Italy’s iconic frozen dessert that’s denser and creamier than traditional ice cream. Made with less air and more milk than cream, it delivers bold flavor with a smooth, luxurious mouthfeel. Origin Gelato Gelato dates back to the Italian Renaissance, with roots in Florence and Sicily. Unlike American-style […]

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]]> Silky, rich, and intensely flavorful — Gelato is Italy’s iconic frozen dessert that’s denser and creamier than traditional ice cream. Made with less air and more milk than cream, it delivers bold flavor with a smooth, luxurious mouthfeel.

Origin Gelato

Gelato dates back to the Italian Renaissance, with roots in Florence and Sicily. Unlike American-style ice cream, it’s churned slowly and served slightly warmer, resulting in a softer texture and more pronounced taste.

What I Love About This Recipe

It’s elegant but approachable. The texture is unbelievably creamy, and you can customize the base with any flavor — from classic vanilla to rich chocolate or fruity mango. It’s a little taste of Italy, right from your kitchen.

Also Read : One Pan Tipsy Chicken and Noodles

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Gelato

Recipe by RecipeWikkiCourse: Desserts
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

220

kcal

Ingredients

  • 2 cups whole milk

  • 1 cup heavy cream

  • ¾ cup granulated sugar

  • 4 large egg yolks

  • 1½ tsp pure vanilla extract

  • Pinch of salt

Directions

  • In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until just steaming (do not boil).
  • In a separate bowl, whisk egg yolks with remaining sugar and salt until pale and creamy.
  • Slowly pour the hot milk mixture into the yolks, whisking constantly to temper.
  • Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 75°C).
  • Remove from heat. Stir in vanilla extract.
  • Strain through a fine mesh sieve into a clean bowl. Chill completely in the refrigerator (at least 4 hours or overnight).
  • Churn in an ice cream maker according to manufacturer’s instructions. Once thick and creamy, transfer to a container and freeze for 2–3 hours for a firmer texture.

Notes

  • For fruit flavors: add pureed fruit after the custard is chilled.
  • For chocolate gelato: add 4 oz melted dark chocolate to the hot milk mixture.
  • No ice cream maker? Freeze in a shallow dish and stir vigorously every 30 minutes for 3–4 hours to break up ice crystals.

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