Anthony and Cleopatra.
John and Yoko.
Hemingway and Gellhorn.
Romeo and Juliet.
Brittney and K-fed
Erin and Gelato.
Some day, historians will write stories of our love story together, Gelato and I.
Most of the gelato recipes that I use start with one of two identical foundations – a plain base or a chocolate base. So far, every gelato recipe I have made (these two included) have utilized the plain base, and then I’ve added in the additional fixins’ near the end to make them their own unique flavors of gelato.
While I will recap the plain base method here, I will mention that it is essentially the same technique used in Bourbon Butter Pecan Gelato (AMAZING if you have not yet tried it). The only difference in the Bourbon recipe, is the addition of the butter.
DON’T ADD BUTTER to your base, unless you’re making that recipe!
The only real tricks to getting the bases right are 1. watching the temperature closely, and 2. continuing to stir so a skin doesn’t form.
Since both of these recipes require the plain base, with only minimal tweeks, I have decided to combine both recipes in to one post.
That, and I’m lazy.
In a heavy-bottom saucepan, combine the whole milk and cream and cook, stirring occasionally, so a skin does not form. Tiny bubbles will start to form around the edges. Heat the mixture until it reaches a temperature of 170 F.
While the cream mixture is heating, whisk the egg yolks with the sugar until the mixture is thick and pale. Temper the egg mixture by very slowly pouring in the milk mixture, while whisking continuously.
Return the custard to the saucepan and place over low heat, stirring frequently with a wooden spoon. The custard is ready when it reaches a temperature of 185 F and coats the back of the spoon. Do not let the custard boil.
Pour the custard through a fine-mesh strainer into a clean bowl and cool completely, stirring often. To cool quickly, place the bowl in a larger bowl filled with an ice bath. Continue to stir until completely cooled.
Once cooled, cover and refrigerate until very cold, at least four hours or overnight.
Plain Base Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup sugar
- 4 large egg yolks
KEY LIME with GRAHAM CRACKER GELATO
Make the plan base and chill as directed
Gently whisk the lime juice and zest into the base. Pour the mixture into the container of the ice cream machine and churn according to manufacturer’s instructions. Just after churning quickly stir int he graham cracker crumbs.
Transfer to an an airtight container and freeze for at least 2 hours before serving.
Key Lime Ingredients
- Plain Base
- 3 tablespoons of fresh lime juice, preferably Key Lime
- 2 teaspoons grated lime zest
- 3/4 cup crushed graham crackers (about 5), frozen
Make the plain base as directed.
Place the blueberries in a medium saucepan. Sprinkle with sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well coated. Let sit for 30 minutes; stirring occasionally.
Place the pan of blueberries over medium-low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature.
Transfer to a container, cover, and refrigerate until cold, at least 2 hours (the blueberries may be prepared a day ahead).
Place the blueberries in a blender or food processor, add half of the base, and blend until fully incorporated. Whick into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
- Plain Base
- 3 cups fresh blueberries
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
Both recipes are original from The Ciao Bella Book of Gelato & Sorbetto