Reviewed: Feb. 10, 2012

Well not bad.... but I used Half and Half only 3 egg yolks and 1/3 cup sugar. It seemed rather bland over all.

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Reviewer:

Joyce

Reviewed: Feb. 6, 2012

Awesome! This is a wonderful base for so many flavors. I use skim milk and half and half. The eggs are not raw as after warming the eggs and sugar with the warmed cream, you put them back on to heat a bit longer. I have made this recipe adding Mexican Vanilla, roasted pecans, pineapple and fresh rosemary, chocolate hazelnut with chopped hazelnuts... I do vary on the amount of sugar according to what I plan to add. Example is Nutella for choc/hazelnut. It is a sweet addition, so I add only 1/3 cup sugar. This recipe will be my base recipe for a long time.

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Reviewer:

Sandy

Cooking Level: Expert

Living In: Pearl City, Illinois, USA

Reviewed: Sep. 11, 2011

This was a great base recipe and I liked reading the other comments and additions to the recipe. I didn't find this at all eggy. While I was cooking the custard base I added fresh sweet basil, lemon zest and some of the juice from the lemon. The result was a creamy gelato with a fresh flavor.

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Reviewer:

cookindude

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Aug. 13, 2011

I made two flavors using this base mixture, which I followed to the "t". Added 1/2 a small jar of Nutella to mixture while it thickened on stove. To other batch I replaced 1 cup of the milk with coconut cream (not coconut milk) and 1 whole vanilla bean I scraped the seeds out from and cooked pod with base: then strained. When gelato was almost done churning I added 1/2 c toasted coconut and 1/4 cup shaved milk chocolate. The Nutella mixture seemed very creamy and smooth PRIOR to churning in comparison to the coconut. The coconut had an "eggy" taste Prior to churning. However, the Nutella gelato had an odd grainy texture after churning, but the flavor was really good. The coconut was amazing, did not taste "eggy" anymore and nice and smooth after churning. I did add 1/2 c more heavy cream while it was churning as it seemed way to thick. I don't know if it would be better to add nutella AFTER heating the base, or maybe the coconut was smooth because I added extra cream? I will try it again and adjust my rating if it makes a difference.

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Reviewer:

FunwithFood

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

Reviewed: Aug. 5, 2011

This was a good way to use up some egg yolks and some berries that I had. I made the gelato base and then added in some raspberries, blackberries, and blueberries that I had run through my food processor. Straight out of the ice cream maker, this was creamy and absolutely delicious! After sitting overnight in the freezer, it was a brick. We had to let this either sit at room temperature for about 30 minutes or microwave it, just to be able to scoop it out. The flavor was awesome, just wish I knew how to keep it from getting so hard.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jul. 20, 2011

Wonderful recipe when made correctly. First this recipe will taste eggy if you use it too soon. It is best if left to chill overnight. Second this is custard flavored as is not vanilla flavored. Third the recipe does not state egg size. I am assuming because the recipe is older that medium eggs would have been standard ... Today standard seems to be large so maybe using 3 yolks would be better. I enjoyed the flavor without adding anything to it. It was rich and creamy yet light. Wonderful when you follow the directions.

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Reviewer:

Linda (LMT)

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Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Jul. 19, 2011

Great base! Add a little instant carmel/vanilla espresso for carmel macchiato gelato, mmmm!

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Reviewer:

*CASEY*

Reviewed: May 20, 2011

recipe is great just how it is! i used whole milk for the creamy fat content along with the cream. i added mini chocolate chips to mine right before the mix was totally frozen.

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Reviewer:

pamela

Reviewed: Apr. 13, 2011

This is the best ice cream/gelato I have ever tasted - and I cannot believe I made it my little Cuisinart ice cream machine! I followed the basic recipe but added a significant amount of chocolate to the cream mixture before heating it up - 1 cup of semisweet chocolate chips, a 3.5 oz. 70 % dark chocolate bar and 1/4 cup of Dutch Cocoa. I also added an additional 1/4 cup of sugar due to the cocoa content, though next time I will reduce it to one extra tablespoon. I left the saucepan of cream unattended too long - by the time I returned there were bubbles, but nothing burned or curdled. The same thing happened when I returned the mixture to the stove after tempering the eggs. Still, it came out perfect. I noticed that it did not expand in my machine, which is nice because it remained super rich and creamy. I don't know if it is because the excess chocolate weighed it down, but oh...I cannot even think right now, as I am too busy fantasizing about that container of chocolate gelato just sitting in my freezer, so lonely... Thank you for a great recipe!

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