Ingredients
Equipment
Method
Prep Ingredients
- In a medium sized bowl mix the white sugar, dextrose powder, milk powder, and Xantham gum
- Using a small pairing knife cut the top side of the vanilla pod and using the knife blade scrape out the vanilla seeds from the pod. Set both seeds and pod to the side.
- In a small bowl separate the egg yolks from the eggs and whisk until blended
Heat the Gelato Mix
- Add the milk and fresh cream to a medium sauce pan over medium low heat
- Add the yolk mixture to the milk
- Before the milk mixture reaches 86 degrees (F), add the sugar and powdered milk mixture to the milk mixture. Sprinkle the powders while gently whisking to avoid lumps.
- Continue whisking gently until the mixture reaches 185 degrees (F). Turn off the heat and remove the sauce pan from the heat source.
Cool Gelato Mix
- Immediately transfer the gelato mix into a stainless steel bowl that is set inside of an ice water bath to quickly cool the mixture. Stir occasionally until the mixture temperature falls below 90 degrees (F)
- Once cooled you can immediately transfer the mix to the ice cream maker. Start the machine and churn for 1 hour
Transfer and Chill
- Transfer the churned Gelato to a storage container and place in the freezer overnight
Serving
- Gelato is best served when it has the chance to soften slightly. Remove the container from the freezer and allow to sit until an ice cream scoop can move smoothly through the Gelato. Serve alone or on top of your favorite dessert.
- Gelato is best if consumed within 1-2 weeks. It can be safely stored in the freezer for 1-2 months.
