🍋 How To Make "Better Than Italian" Lemon Gelato Recipe
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- Опубликовано: 7 авг 2018
- Gelato is a tough one for us... It is so beloved by Italy that if you make one misstep, the comment section below the video will get ugly; and fast. This is our interpretation of one style of Gelato, we stay true to a lower fat content, we churn at a slower pace incorporating less air, and we tried to serve a warmer temperature. This isn't all really possible when making gelato at home, but we did our best.
Ingredients:
500 mL (2 cups) whole milk
45 mL (3 Tbsp) lemon zest
240g (1 cup / 250 mL) sugar ***
35g (60 mL / 4 Tbsp) milk powder
5 egg yolks
175 mL (¾ cup) lemon juice
250 mL (1 cup) 35% whipping cream
Method:
In a small heavy bottomed pan, heat milk and lemon zest to 175°F.
Beat egg yolks, cream, sugar(s), and milk powder until pale, light and fluffy.
Slowly whisk hot milk mixture into egg yolks to temper.
Return mixture to the pan, whisking constantly.
Cook over low heat until a thermometer reads 170°, whisking constantly.
Do not allow to boil.
Remove from heat and stir in the lemon juice.
Pour through a sieve into a bowl, allow to cool stirring occasionally.
Cover and refrigerate until cold.
Freeze according to your gelato / ice cream machines instructions.
Transfer ice cream to a freezer container, and freeze until firm.
Yield: 1-1/2 quarts.
***Tip: for a smoother mouthfeel use 155g (175 mL / ¾ cup) sugar + 35g (60 mL / ¼ cup) dextrose
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What if i want to chnge the flavor into mango flvor what would b the measurement of mngoes
The tip of adding milk powder and dextrose to delay crystal formation was invaluable!
Its is indeed. Thats just gelato and ice cream are made nowadays. Every one uses at least 2 types of sugars at the same time, it gives better control over sweetness and anti-freezing, has better properties and better overall texture. Also about the powder, actually everyone uses skim milk powder, not the normal milk powder, as it is only used to increase solid totals, non-fat solids and proteins. This recipe is great overall in values, I think its only low in non-fat solids, so you will need more milk powder, maybe 20g 25g more
Mmmm...
This looks delicious and like something I'm going to have to make!
This looks so good. I wish I had a the ingredients ..
LOL yes this Texan would be chilly hahaha. Great tips and recipe!
Any tip on the conversion of amount of suger to amount of dextrose for the home ice cream maker?
My sister gave me a gelato recipe, using glucose for the reaones you used dextrose.
It is excellent for a Trou Normande mid meal palette cleanser when doused with an appropriate shot of booze - lemoncello works well. If you use a sour apple as your flavouring, then Calvados is very good, and authentic. Cherries? use Kirch. Plums? use Silvovich. Something else? use your imagination.
As a desert, I like it made with a shot of real espresso - everything else the same, just omit the lemons. Make a chocolate genach to pair with it for extra indulgence.
Thanks for the vid:) Can you however confirm the dextrose amount? I believe dextrose/glucose has aprox 80% of normal sugers swetness, should not the dextrose substitution be ballpark 106 grams given the 155 grams of sucrose? Tnx.
Will the mixture curdle because you add lemon juice in it??
Excellent recipe. Thanks. Any Idea for this same recipe but in a Diabetic Version?
Unfortunately I haven't adapted this recipe for diabetics.
I'll use Stevia, 2% Milk and the lightest cream i'll find. Thanks anyway @@GlenAndFriendsCooking
In that case you'll probably need to add some stabilisers to help control ice crystal formation - with your plan you could end up with an ice cream that isn't very creamy. It could be pretty hard and icy. Sometimes to get the same result with so many substitutions, you need to start from scratch. Take a look at this website: icecreamscience.com
Thanks a lot.@@GlenAndFriendsCooking
I use powdered erithritol but with a milk base no eggs and eat once frozen if you delay it will be rock hard
0:27 she went to put the bowl down but changed her mind haha me
7/1/19 I watched your lemon gelato recipe over the weekend. Twice. Nice! Couple of questions, since it looks like you are in Canada (and I am in the U.S.). 1) By "milk powder", do you mean non-fat dried milk, or something else? 2) I don't recall ever seeing dextrose in the grocery stores here. Who packages that, so I can do a search for the "right stuff"? Thanks!
Oh... One more thing: I have a 1.5 quart ice cream maker. Will that be large enough to freeze this recipe in one batch?
I'm referring to skim milk powder (dried non-fat milk powder), dextrose is available here at a place called 'Bulk Barn' it's a bulk baking supply store; but you can get it from homebrew supply stores, or Amazon. A 1.5 qt ice cream maker is large enough.
I have asked a while ago but it seems that my request got lost somewhere. Can you share the recipe of a shortbread millionnaire? It would be super cool.
Still working out a recipe - If we come up with something great we'll post it.
He did it! ruclips.net/video/i1bFEGA44og/видео.html
Many thanks to show us easily making Italian lemon ice cream perfect refreshing and of course delicious.
The main difference between gelato and ice cream is that Gelato is healthier because it does not have cream, it only contains milk. So, I guess this is an Ice Cream recipe. However, it looks delicious though. Cheers!
If protein helps with the ice crystals why not use some of the egg white as well?
just what temperature is "Canadian stinkin' hot"
30C
@@GlenAndFriendsCooking I thought you're going to say 24 C. I'm from Los Angeles and during the summer, it sometimes gets 41C.
What is milk powered? Can you skip it?
Just a curiosity... Why doesn't the lemon juice curdle the milk and whipping cream?
If the sugar is cooked into a custard how can it cause crystals? I’ve been making ice creams for years and never heard this before. Maybe we do it differently in Texas.
It's not the sugar that causes the crystals, it's the water that's present in all of the liquid ingredients.
nice video💕i also make mine
Do you and your wife work in the food industry?
Yes!
Just discovered your channel and really enjoying it! The gelato looks great!
Thank You so much!
Vegan options?
Sorry - we have never attempted vegan prions for Ice Cream.
LeGourmetTV Recipes no problem...I don't have an ice cream maker anyway lol great vid
The vegan option is called sorbetto! ;-)
Ah, nobody I know has an ice cream maker. :(
They are really cheap. Just get one with a pre-freezing bowl. Maybe even used
You offended many Italians by saying better than italian
Gelato not gelado ..
Apparently you are unable to listen in Canadian.
Glen & Friends Cooking nothing personal but where I come from in Canada we call it gelato try translation app you’ll get it right.
oh i do not like this new editing at all. please got back to the classic convo
This is from several years ago...
@@GlenAndFriendsCooking ok good i had a mini heart attack. i love the almost friendly convo you do. its almost like you have friends over for a visit. its unique and makes your show the only cookin show i watch. this isnt my normal account but i have you subbed on my main account. lol sorry i forgot to check the date lol
Glen, I love what you do, but as a lover of Italy and Italian gelato, I have to say that making lemon gelato with milk is an abomination.
Authentic gelato contains milk. Not sure where the abomination comment comes from.
@spfay - I know, I've been to 'gelato school' in Italy... and it was made with milk. So @ailblentyn's comment is a little baffling.
Maybe he meant milk powder?
Isn’t this ice cream