Reviewed: Oct. 27, 2009

great ice cream, worked well when in large amounts ie, 2.5L. THANKS

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Reviewed: Sep. 26, 2009

I made this and added instant coffee and vanilla. It was my first time making gelato. I did not strain it as suggested but it still came out so creamy and smooth. My family loved it and I couldn't detect any raw egg taste. I will definitely make this again. Thank you for sharing, OSTAFF1.

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Quyen

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Reviewed: Aug. 3, 2009

This is a great simple starter recipe for gelato. In Italy, they call this particular flavor "crema." I make it plain or use it as a base for other flavors (nutella, cinnamon, strawberry, so far). The trick is to temper your eggs carefully and to make sure that you don't overcook the custard mixture so that it curdles. You can still strain it but the finished frozen product is icy rather than smooth (learned that lesson the hard way). Try it, you won't be disappointed!

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VERONICA7

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Reviewed: Jul. 26, 2009

This is the best recipe for gelato that I've found! It's a great base recipe for adding flavorings such as mango pulp, pistachio, chocolate, vanilla bean, Nutella. I have tried skipping the straining step, and didn't notice much of a difference. However, if the mixture seems overheated or curdled, it's best to strain the mixture after taking it off the stove to remove the curdled bits before refrigeration.

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vivianlee

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Reviewed: Jul. 23, 2009

So if I cooked it too hot like the idiot that I am, and it curdled, should I try to go ahead and freeze it? Or should I just throw it out and start over? I have a big fam, and guests this weekend, I multiplied this recipe by four and I have a lot of curdled milk, cream, sugar, and eggs. Any help? :(

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Triss

Cooking Level: Beginning

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Reviewed: Jul. 21, 2009

I did it. Pistachio Gelato, delicious!

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Jun. 25, 2009

I added 1/2 the Nutella to it and its amazing. I'm going to try fruit next. I always make sure to cook it awhile longer after you temper the eggs with the milk in order to keep from having a raw egg taste.

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MrsSgtL

Cooking Level: Expert

Living In: Red Wing, Minnesota, USA

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Reviewed: Jun. 12, 2009

This is the perfect gelato base, and it is well worth the effort it takes to do the straining! I added 1/2 cup Nutella and a splash of vanilla to this and let the mixture chill overnight before freezing it. The texture is perfect, and the flavor was wonderful. I don't think it needed to sit in the freezer to firm up at all, unlike many of the other recipes I've made. If you like very firm gelato/ice cream, though, it would be best to freeze for an hour or two before serving. This is my new favourite recipe, and I will be experimenting with all kinds of flavor add-ins in the near future.

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Melissa

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Reviewed: Dec. 28, 2008

I added 1/4 cup of Hershey's Special Dark dry cocoa. It was exquisite. I used my KitchenAid professional mixer that has an ice cream attachment and the frozen ice cream bowl is perfect to make gelato as it does not incorporate air making the gelato taste as good as any traditional Italian gelato I have ever had. I can't wait to try just the base recipe. My husband and son loved it and only wish I had made more. On a side note, we had the dark chocolate gelato after a very spicy meal of traditional red Jambalaya and it was a nice dessert to quench the fire of the main dish. The dark chocolate cocoa is more black walnut in color and it turned out very elegant. And yes, I did strain it, very good advice from previous reviews.

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JackRabbit

Cooking Level: Expert

Home Town: Roby, Texas, USA

Living In: Tuscola, Texas, USA

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Reviewed: Dec. 10, 2008

Loved this recipe. I added cocoa powder and raspberry extract and eveyone ate it up.

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Lisa

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Reviewed: Sep. 23, 2008

This basic recipe has good flavour. I added pure vanilla to start, as we will continue making this trying tons of different add-ins.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 6, 2008

Very excellent taste of Italy. I used the Gelato Harlequin Electric Ice Cream Maker by Nemox. It turned out very nice. I don't know if it has a slower churn or not but I let it churn longer than I would regular icecream just in case. For the person who mentioned raw egg yolks, keep in mind the warm cream and the reheating of the mixture actually cooks the yolks into the Gelato, but the method is about having them cook smoothly into it and not lumpily. I've made it with melted Chocolate, Vanilla Bean, Coffee, and Raspberries. Maybe next time, I'll start doing some combinations and possibly some candy bars.

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Karie

Cooking Level: Expert

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Reviewed: Jul. 30, 2008

This is an excellent gelato recipe. You definitely taste the rich egg custard so it is well suited for the richer flavor additions like chocolate, coffee, etc.

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Paula

Cooking Level: Professional

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Reviewed: Jun. 21, 2008

Gelato differs from ice cream in that it has a lower fat content (higher ratio of milk to cream) and less overrun (volume of air) which makes it denser and creamier than ice cream and mimics the higher quality, more expensive commercial ice creams. This recipe, with its higher milk to cream ratio and the deliberate omission of vanilla, is an authentic recipe for Italian "Gelato di Crema." To omit eggs, or to reverse this lower fat, cream to milk ratio in this recipe, effectively makes this ice cream, not Italian Gelato. The only flaw here, and certainly no fault of this recipe, is that our home ice cream makers cannot duplicate the slow churning necessary to create less overrun (air) which results in the creaminess and density gelato is known for, so this was a little on the grainy or icy side. This is just delicious, and truly Italian! If you think this would be missing something without adding vanilla, just give it a try!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 21, 2008

I doubled this recipe, but still only used 5 eggs...I might not even use that many next time. I poured it through cheese cloth before AND after I let it chill. It was delicious and got lots of compliments!

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Em

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Hume, California, USA

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Reviewed: Jun. 5, 2006

This recipe tasted pretty close to the gelato I enjoyed in Rome. It was perhaps (as one other person suggeted) a little eggy, but it wasn't too bad and the texture was devine. I used a 1-quart ice cream maker, and the recipe yielded about 3/4 of a quart, so in the future I will likely increase the recipe by 25% except for the eggs, which I think should balance the taste better. To flavor this recipe I used about 7 oz of Nutella, which gave it a delicious hazelnutty flavor, and I reduced the sugar to 1/4 cup because the Nutella is pretty sweet on its own. It came out pretty nice.

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weatherman

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Reviewed: Jan. 28, 2006

I had gelato in italy, and this homemade recipe tasted almost the same, next time i'll add fuit to make it like the gelao I had here!

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Karen

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Reviewed: Oct. 18, 2004

I didn't like this recipe at all. I don't like to be able to taste raw egg in icecream and the taste in this recipe is overwhelming. The texture is good but I definately won't be making this one again.

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SHERRYMAREE

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Reviewed: Aug. 7, 2004

Very impressive. I too skipped the milk in favor of cream (had it on hand already) and melted 4 oz of semi-sweet chocolate in the cream before tempering the eggs. On the previous reviewer's advice, I put the tempered mixture through a double-thickness of cheesecloth. The texture of the finished product is unbelievable - extraordinarily smooth and delicious. This is a total keeper - husband says it reminds him of what gelato was like in Italy.

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SARGON

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Reviewed: Oct. 11, 2003

Wow, I feel kind like a trailblazer! ostaff1, thanks for sharing this basic recipe. We changed it up a bit since I had a LOT of half and half on hand we used that instead of the milk and added 2 teaspoons of real vanilla(accept no substitutes on vanilla in my book), but we missed a step and forgot to strain the mix before refrigerating it overnight. It took least than 20 minutes in the ice cream freezer and will double this next time because it wasn't enough for the beaters to really work on. If not for the straining issue, this would have been velvety and smoooth from beginning to end of taste, but because we forgot a film develops on the roof of your mouth and the spoon after eating this for a bit. Still delicious, but DON'T FORGET TO STRAIN THIS! :)

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