Homemade Italian Country Gelato

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (75g) chopped seasonal fruits (e.g., strawberries, peaches, or figs) 1/2 cup (75g) chopped seasonal fruits (e.g., strawberries, peaches, or figs)
• 1/4 cup (30g) chopped nuts (e.g., almonds or pistachios) 1/4 cup (30g) chopped nuts (e.g., almonds or pistachios)
• 1 tablespoon regional liqueur (e.g., limoncello or amaretto) (optional) 1 tablespoon regional liqueur (e.g., limoncello or amaretto) (optional)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 18g (total), 10g (saturated)
• Carbohydrates: 26g (total), 24g (sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a medium saucepan, combine the milk and heavy cream. Heat over medium-low heat until it reaches a gentle simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the sugar and egg yolks until well combined and slightly thickened.
3. 3.
   Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes. Do not let it boil.
5. 5.
   Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. 6.
   Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
7. 7.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. 8.
   During the last few minutes of churning, add the chopped fruits, nuts, and regional liqueur (if using). Continue churning until well incorporated.
9. 9.
   Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
10. 10.
    Serve the Italian Country Gelato in bowls or cones, garnished with additional fruits or nuts if desired.

Treat your ingredients with care...

• Fresh seasonal fruits — Ensure the fruits are ripe and flavorful for the best taste. If using berries, gently wash and pat them dry before chopping.
• Regional liqueur — The addition of a regional liqueur enhances the flavor profile of the gelato. Choose a liqueur that complements the fruits and nuts you are using.

Tips & Tricks

• For a creamier texture, use whole milk and heavy cream instead of lower-fat alternatives.
• Make sure the gelato mixture is completely chilled before churning to achieve the best consistency.
• Experiment with different combinations of fruits and nuts to create your own unique flavors.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the gelato before freezing.

Serving advice

Allow the gelato to soften for a few minutes at room temperature before serving to achieve a smoother texture. Serve in chilled bowls or cones for an authentic gelato experience.

Presentation advice

Garnish the gelato with a sprig of fresh mint or a dusting of cocoa powder for an elegant presentation. Serve it alongside fresh fruits or biscotti to add a touch of sophistication to your dessert table.