Les Algériens, tout comme les autres habitants de la Méditerranée, raffolent des délices de l'Italie. Un grand merci, Madame, pour nous avoir partagé cette recette exquise ! J'espère que chacun pourra la préparer et savourer chaque bouchée avec joie.
I just tried the recipe (vanilla flavour with 2 pods of vanilla instead of 1) and added small chunks of apples cooked in some butter in order to make an "Apple pie" flavour. Also added 40g of skimmed milk. Made it with the KitchenAid Ice Cream Maker attachment. Mamma mia !!! The title of the video says it all. SO DELICIOUS ! No ice crystals, only pure creaminess from heaven. Thank you very much for sharing this authentic recipe !
I feel bad for your top comment. Spewing bs is absolutely crazy! Either way, I tried the recipe, and it was amazing. I’m so happy I have a perfect recipe for home! Thank you
Thank you, I am glad you like the recipe. As soon as they are in seasons will make gelato with Summer fruits. Some people don't even know what they don't know
Thanks for your great videos. It is difficult to but high quality cocoa powder where I live. Is that possible to use chocolate bar with 70% cocoa instead?
Thank you for your comment. I never tried, so I cannot tell you for sure. Maybe try making a chocolate ganache by mixing the melted chocolate with the cream. Make sure it cools down.
Are the eggs the ones providing that thick texture? Because I have made homemade ice cream using only heavy cream, caster sugar amd a stand mixer and it turned out wonderful, ice crystals only form if I keep it for too long at the fridge. But I'm wondering how those gelato shops manage to create those really thick ice creams, what first comes to mind is upping the fat content maybe with eggs. I've made chocolate ice cream using cocoa mass, heavy cream and caster sugar and it turned out delicious, but not as thick, even thought cocoa butter fats are extremely saturated.
Thank you so much for this recipe. I wonder what caster sugar is? I live in Brazil. Not sure we have this kind. Also, what is the %fat recommended in the heavy cream? I will try to find something similar. Best regards.
Hello Alesia, castor sugar is regular granulated sugar. The one usually used for cake batter. The heavy cream should have a fat percentage higher than 35%. Enjoy!
Castor sugar is regular granulated sugar but ground more finely. You can take regular sugar and pulse it in a food processor or spice grinder a few times. It's also not really necessary; it helps to prevent possible graininess in the texture, but usually won't be an issue anyway.
Hi chef first i would like to tell thankyou for this wonderful recipe so nicw of you to provide this wonderful recipe My question 1 - can i make this commercially and what all adsitives would you need to increase it shelf life and 2 - is there option to make eggless version It would help me a lot if you reply and will be forerver grateful
@@Oomegaa91 thank you for your comment. I am affraid I cannot help you as there will be many health and safety regulations that would differ from country to country. You may want to check with your local chamber of commerce
hi! i'm not sure if you did temper to your yolks to prevent curdling. wondering, if i mix everything (yolks, sugar, milk, cream) with immersion blender before boil it, is there a difference?
Wondering if you could share dairy gelato/ice cream flavour ( which could have many applications in pastry’s etc if not wrong) and toppings for different flavours please..
@@yourguardianchef oh ur so sweet, thanks for replying.. I’m looking for just plain dairy/ cream flavour.. and yes I will wait for fruit gelatos too.. Thank you so much for sharing great work.
Hello, I’m trying to find a regular recipe for my ice cream machine. In Turkey we use salep powder, sugar and whole milk to make traditional ice cream but I don’t like the salep flavor in my fruity ice cream recipes so I was trying to find an Italian gelato recipe. It looked so soft to me, was that because you didn’t chilled it in freezer or is this the actual consistency? Thanks for sharing this one, I’ll try it but I wanted to ask anyway 😊
Hello, the churning of the ice cream machine doesn't let it form ice crystals so that is one reason. If you do not have an ice cream machine, remove from the freezer and turn every 15 minutes until it is frozen. The creamy texture is specially due to the custard, the cream and the procedure.
thanks for the quick response 😊 I have an ice cream machine but I’m using a traditional recipe with it so my ice cream is a little more solid and I like its consistency but the recipe itself is not suitable for flavored ones, even chocolate ones unfortunately. I’ll definitely try yours to see the difference between them I wish to see a fruity one like strawberry or lemon.
@@yourguardianchef I often see Woolworths Australia selling Thickened cream but after searching on Google I have found the answer that they are both the same,thank you for your response,I have subscribe your chanel 🙏😀
Great video, but it would be better if you used CORN STARCH, because obviously an authentic gelato requires corn, its a must!!! Jokings aside, is there a correct temperature for serving/storing? I've tried a couple of recipes, and the gelato always becomes too hard and crumbly after a few hours in the freezer. Is this normal? Is it supposed to be eaten right after coming out of the machine? It seems that the ones in the video were served without going into the freezer, right? I wonder if there's a way that I can store it without losing any quality. One last question: do you think it would work if I use egg yolk/white powder? Thanks for the video!
It is better to serve gelato on the same day. In the video, I had to store it in the freezer as the day was warm, and the first flavor melted while I did the other two. However, it was still good the next couple of days. I never used egg powder, so I wouldn't know.
@@yourguardianchef What do you do to avoid it happening? You let the hot liquid to cool down before? I have in the past stirred it and added little by little, but the eggs cooked in the same way. I have a Sage Ice Cream Maker, never thought it was going to be that difficult to get it right :)
@@PaulJohn-m5w The liquid is still warm but not boiling hot. Whisk the eggs and the sugar until they are foaming and thick, then put back into the heat with milk and cream to firm up but not to boil. Keep the heat low. For more information, you can read the blog post here: yourguardianchef.com/italian-gelato-recipe-vanilla-chocolate-and-pistachio/
You are not making gelato, you are making ice cream, there is a difference. Authentic Gelato does not use heavy cream and eggs. It's made with whole milk and corn starch as the thickener. That's what lets the flavor shine through. Also it should churn at a slow speed to reduce air and ice crystals if your machine can handle that. Gelato in Italy typically does not use eggs unless the favor you want is custard Gelato.
I don't know who you are, but I am Italian from the South, where gelato is an art. I have been making this gelato since the '70s with a recipe my mom learned in her Cordon Bleu cooking classes in Rome. Your recipe made with milk and cornstarch is probably more likely to make ice crystals. Mine does not, as it shows in the video. Magari tu non sei neanche Italiano e non hai mai mangiato il gelato Siciliano. Sei bravo tu a fare comment in incognito senza qualificarti
they’re no the same, ice cream or “American” ice cream as it was invented in the states only uses sugar, whole milk, heavy cream that’s it. And it was invented by a pastry chef that worked in the White House over a hundred years ago. If it uses eggs then, the that base was created in France, Italy and a couple of other countries a very, very, very long time ago. But in the US ice has only 3 ingredients plus flavoring. Like everything American, pretty basic. 😮
Les Algériens, tout comme les autres habitants de la Méditerranée, raffolent des délices de l'Italie. Un grand merci, Madame, pour nous avoir partagé cette recette exquise ! J'espère que chacun pourra la préparer et savourer chaque bouchée avec joie.
Merci beaucoup pour votre commentaire, j'apprécie vraiment
I just tried the recipe (vanilla flavour with 2 pods of vanilla instead of 1) and added small chunks of apples cooked in some butter in order to make an "Apple pie" flavour. Also added 40g of skimmed milk. Made it with the KitchenAid Ice Cream Maker attachment.
Mamma mia !!! The title of the video says it all. SO DELICIOUS ! No ice crystals, only pure creaminess from heaven. Thank you very much for sharing this authentic recipe !
Thank you so much, I really appreciate your comment
Thank u maam nice recipe
This recipe is amazing! Thank you.
Thank you
I feel bad for your top comment. Spewing bs is absolutely crazy! Either way, I tried the recipe, and it was amazing. I’m so happy I have a perfect recipe for home! Thank you
Thank you, I am glad you like the recipe. As soon as they are in seasons will make gelato with Summer fruits. Some people don't even know what they don't know
@@yourguardianchef I can hear my parents begging for fruit and pistachio… I’ll be notified for that
Straight to the point. Great video!!!
Thank you
I don’t have a gelato machine would a ninja creami on gelato setting work as well?
Absolutely loved this recipe and vanilla and chocolate are my favorite flavors.
Can I use CACAO powder in place of COCOA ?
Thank you for your comment, I am glad you like it. Not sure what you mean by cocoa powder. Try, I assume it is very similar
It is the same thing. 😊
Thanks for your great videos. It is difficult to but high quality cocoa powder where I live. Is that possible to use chocolate bar with 70% cocoa instead?
Thank you for your comment. I never tried, so I cannot tell you for sure. Maybe try making a chocolate ganache by mixing the melted chocolate with the cream. Make sure it cools down.
thanks for this recipe, what can I use in place of heavy cream
Whole milk maybe
Try this other type of Gelato, instead of heavy cream it uses milk:
ruclips.net/video/8wssJUdzjqE/видео.html
Or this one:
ruclips.net/video/Nsh3sef2v_g/видео.html
Are the eggs the ones providing that thick texture? Because I have made homemade ice cream using only heavy cream, caster sugar amd a stand mixer and it turned out wonderful, ice crystals only form if I keep it for too long at the fridge.
But I'm wondering how those gelato shops manage to create those really thick ice creams, what first comes to mind is upping the fat content maybe with eggs. I've made chocolate ice cream using cocoa mass, heavy cream and caster sugar and it turned out delicious, but not as thick, even thought cocoa butter fats are extremely saturated.
Yes, eggs make all the difference
What is the name of the ice cream machine you use?
I use Magimix, you can find the Amazon affiliate link below:
amzn.to/4driJOB
🙏 İts very good
Thank you
Thank you so much for this recipe. I wonder what caster sugar is? I live in Brazil. Not sure we have this kind. Also, what is the %fat recommended in the heavy cream? I will try to find something similar. Best regards.
Hello Alesia, castor sugar is regular granulated sugar. The one usually used for cake batter. The heavy cream should have a fat percentage higher than 35%. Enjoy!
Castor sugar is regular granulated sugar but ground more finely. You can take regular sugar and pulse it in a food processor or spice grinder a few times. It's also not really necessary; it helps to prevent possible graininess in the texture, but usually won't be an issue anyway.
Excellent. Xx
Hi chef first i would like to tell thankyou for this wonderful recipe so nicw of you to provide this wonderful recipe
My question
1 - can i make this commercially and what all adsitives would you need to increase it shelf life and
2 - is there option to make eggless version
It would help me a lot if you reply and will be forerver grateful
@@Oomegaa91 thank you for your comment. I am affraid I cannot help you as there will be many health and safety regulations that would differ from country to country. You may want to check with your local chamber of commerce
@@yourguardianchef thankyou chef
Yummy! Now I want gelato! 😉😂
Nothing left in my freezer 😉
hi! i'm not sure if you did temper to your yolks to prevent curdling.
wondering, if i mix everything (yolks, sugar, milk, cream) with immersion blender before boil it, is there a difference?
There is a difference. You need to wisk egg and sugar first to create that creamy texture. For best results I suggest you do not take shortcuts.
@@yourguardianchef thanks for the speedy advice! i will work on it. thanks :)
Yummy
Can you please reply where to buy gelato machine you have and the brand of the machine.Thankyou by the way the video is amazing
I have a Gaggia machine but they do not make it anymore. I will check for a good brand
Thankyou
Wondering if you could share dairy gelato/ice cream flavour ( which could have many applications in pastry’s etc if not wrong) and toppings for different flavours please..
As soon as the temperature drop I will make fruit gelato. It is still too warm to record it. It will melt at the first photo
@@yourguardianchef oh ur so sweet, thanks for replying.. I’m looking for just plain dairy/ cream flavour.. and yes I will wait for fruit gelatos too..
Thank you so much for sharing great work.
How many times should I stir the Gelato mixture every 10 min
Just make sure any ice crystals are broken and the texture is smooth again, but not too long to melt it
Hello, I’m trying to find a regular recipe for my ice cream machine. In Turkey we use salep powder, sugar and whole milk to make traditional ice cream but I don’t like the salep flavor in my fruity ice cream recipes so I was trying to find an Italian gelato recipe. It looked so soft to me, was that because you didn’t chilled it in freezer or is this the actual consistency? Thanks for sharing this one, I’ll try it but I wanted to ask anyway 😊
Hello, the churning of the ice cream machine doesn't let it form ice crystals so that is one reason. If you do not have an ice cream machine, remove from the freezer and turn every 15 minutes until it is frozen. The creamy texture is specially due to the custard, the cream and the procedure.
thanks for the quick response 😊 I have an ice cream machine but I’m using a traditional recipe with it so my ice cream is a little more solid and I like its consistency but the recipe itself is not suitable for flavored ones, even chocolate ones unfortunately. I’ll definitely try yours to see the difference between them I wish to see a fruity one like strawberry or lemon.
@@umuts5 look on the gelato playlist. I have published a strawberry gelato and pineapple sorbet. Very creamy, you will like them
@@umuts5 ruclips.net/video/Nsh3sef2v_g/видео.htmlsi=IFwK_n-vhwBOimo5
انتي تعيشي في اطالي هل تسطيعي ان تخبريني اسعار الات الاجلاتو
Is heavy cream the same as thickened cream?
not sure what you mean by thickened cream. It is the one you whip and eat with strawberry or over ice cream
@@yourguardianchef I often see Woolworths Australia selling Thickened cream but after searching on Google I have found the answer that they are both the same,thank you for your response,I have subscribe your chanel 🙏😀
Great video, but it would be better if you used CORN STARCH, because obviously an authentic gelato requires corn, its a must!!!
Jokings aside, is there a correct temperature for serving/storing? I've tried a couple of recipes, and the gelato always becomes too hard and crumbly after a few hours in the freezer. Is this normal? Is it supposed to be eaten right after coming out of the machine? It seems that the ones in the video were served without going into the freezer, right? I wonder if there's a way that I can store it without losing any quality. One last question: do you think it would work if I use egg yolk/white powder? Thanks for the video!
It is better to serve gelato on the same day. In the video, I had to store it in the freezer as the day was warm, and the first flavor melted while I did the other two. However, it was still good the next couple of days. I never used egg powder, so I wouldn't know.
Do you have to use egg, what about cornstarch?
@@yeremiahangeles7252 that is another recipe
Can you Gelato without a machine?
You can but time consuming. Put it in the freezer and you need to stir it every 15 so it remains creamy without forming ice crystals
Cuantas veces hay que mandarlo al congelador? Solo 1 vez, porque no tengo esa máquina. Gracias
@@Ambermonic Guárdalo en el congelador hasta que solidifique y revuelve cada 10 a 15 minutos.
if you add the egg mix straight into this hot liquid it will get lumpy.
yes, the eggs will cook
@@yourguardianchef What do you do to avoid it happening? You let the hot liquid to cool down before? I have in the past stirred it and added little by little, but the eggs cooked in the same way. I have a Sage Ice Cream Maker, never thought it was going to be that difficult to get it right :)
@@PaulJohn-m5w The liquid is still warm but not boiling hot. Whisk the eggs and the sugar until they are foaming and thick, then put back into the heat with milk and cream to firm up but not to boil. Keep the heat low. For more information, you can read the blog post here:
yourguardianchef.com/italian-gelato-recipe-vanilla-chocolate-and-pistachio/
No it want it's thecway it's done 😊
That cat 😆
Pleaseeee don't add background music that overlaps with your narration.
Thank you for the feedback, I am now using a much lighter mild backgroud
I'm confused. Italian geloto doesn't have egg in it!
@@yeremiahangeles7252 yes, you are confused.
I thought gelato had no eggs.
The artisan natural gelato do, not the artificial ones.
I’m Italian this isn’t gelato, though it does look look delicious ice cream.
@@jaybeaton9301 io sono Italiana e questo e il gelato che ho sempre fatto.
But you don't give QUANTITIES!!!
Quantities are in the description below
You are not making gelato, you are making ice cream, there is a difference. Authentic Gelato does not use heavy cream and eggs. It's made with whole milk and corn starch as the thickener. That's what lets the flavor shine through. Also it should churn at a slow speed to reduce air and ice crystals if your machine can handle that. Gelato in Italy typically does not use eggs unless the favor you want is custard Gelato.
I don't know who you are, but I am Italian from the South, where gelato is an art. I have been making this gelato since the '70s with a recipe my mom learned in her Cordon Bleu cooking classes in Rome. Your recipe made with milk and cornstarch is probably more likely to make ice crystals. Mine does not, as it shows in the video. Magari tu non sei neanche Italiano e non hai mai mangiato il gelato Siciliano. Sei bravo tu a fare comment in incognito senza qualificarti
@@yourguardianchefso, the gelato and ice cream are then the same? i have no clue
@@sshahrin no idea, I always made gelato
they’re no the same, ice cream or “American” ice cream as it was invented in the states only uses sugar, whole milk, heavy cream that’s it. And it was invented by a pastry chef that worked in the White House over a hundred years ago. If it uses eggs then, the that base was created in France, Italy and a couple of other countries a very, very, very long time ago.
But in the US ice has only 3 ingredients plus flavoring. Like everything American, pretty basic. 😮
@@yourguardianchef
complete ingerdints shere plz garam