How To Make Real Italian Gelato

Italian gelato in a cone

Gelato simply means "frozen" in Italian. This historic delicacy dates back to the 1600's, when credited inventor Bernardo Buonatalenti pleasantly surprised the court of Catherina de Medici with his frozen creation, and ever since Gelato has been pleasing many a palate.

Gelato is not the same as American known ice cream; the main differences are that Gelato does not contain as much air, which causes a more intense flavor. The good news is, it is healthier than regular ice cream, as it (usually) contains all natural ingredients and less butter fat, and thus, fewer calories.

Cookware and ingredients you will need to make Gelato:

  • 2 cups milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 cup sugar
  • sauce pan
  • large bowl
  • strainer
  • ice cream maker
  • container that seals
  1. Take the sauce pan, and mix the milk with the cream. Heat it until foam forms around the edges, and then remove it immediately from the heat.

  2. Now, take your large bowl and beat the four egg yolks and sugar until they are foamy. Gradually pour the warm milk-cream mix into the egg yolks, whisking constantly as you do.

  3. Put mixture back into saucepan and cook over medium heat, stirring preferably with a wooden spoon until mixture gels slightly and coats the back of the spoon. If lumps appear, remove from heat immediately!

  4. Pour this concoction through a fine strainer into a bowl. Cover and chill for several hours.

  5. Now for the lazy part: Pour the mixture into the ice cream maker and freeze as instructed in your ice cream maker's manual. After the ice cream maker has done its work, transfer its product to a sealed container and freeze until firm. If your gelato turns out too firm, place it in the refrigerator until it reaches perfect gelato consistency.

  6. All that is left now is to enjoy your pure product and share with friends and famiglia! The Italian way.


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