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- Hey y'all. It's Justin in the Delish test kitchen and if you're anything like me, the first time you had gelato, you took your first bite, you luxuriated in it and you were like, "Oh, this is what ice cream is supposed to taste like", right? It's that incredible texture. For some reason, the flavors seem punchier. This is a non churn recipe so it's gonna be super simple to make at home. Let's get into it. Before we start anything else I wanna talk about maybe the only questionably controversial part of this recipe is that our gelato has egg yolks. The reason that we're gonna do it and we have a good reason, is because this is a no churn recipe. We're gonna be whisking it as it freezes so we need something to help stabilize and make that process easier. We could have done this with like corn starch or like other like chemically stuff. We didn't wanna do that. We wanted do that naturally. Also, a lot of people do add egg yolks to their gelato for a little bit of richness, natural fat. I think it's delicious. So the first thing we're gonna do is we're gonna separate our eggs. Do this carefully. Crack into a bowl, run the yolk between your fingers, set aside the yolk. We're gonna do that for seven eggs and then we're gonna move on to the stove. Whenever I separate eggs, I have a three bowl set up. One bowl is for cracking the egg into and pulling out that yolk. Then I move the yolk to one bowl and I move the white to the third. This way, if you mess up, if you puncture a yolk, you're not messing up either the egg whites or the yolks. To make an ice cream base, to make a gelato base we're essentially making a creme anglaise. We're gonna heat up some milk, whisk together some yolks and sugar. Mix that all together, make it very creamy thing you could put on like desserts, but we're gonna freeze it and make it into gelato. Into a medium sauce pan we're gonna add a bunch of milk and only a little bit of cream. One more thing I'll say about the dairy you want as high quality as possible. Since this is not a flavored gelato, we want like really high quality stuff here, so don't use your like Bob's standard milk if you can avoid it. Last thing we're gonna add is a little bit of vanilla. It's just gonna add some depth of flavor. This is a plain gelato. It's not a vanilla gelato, so you can pull it back if you want, but I like it. You're gonna whisk together the milk cream and vanilla until fully combined. Then we're gonna get it over medium heat. We wanted this to go low and slow. We're gonna whisk as we do it. We only wanna raise it to 160 degrees. Milk and dairy products can scald pretty quickly, so you wanna be careful and use an instant read thermometer. While that milk and cream mixture cooks away, we are going to deal with the rest of our ingredients. Into a bowl, we're gonna add our egg yolks and our sugar. Then you're gonna go ahead and that up until you get like a thick, ribbony consistency and it should be pale yellow. You're gonna wanna like use your upper arm strength. Don't do arms day or the day before this. Really get in there. Use your elbow grease. Soon as the milk temperature hits 160, you're gonna wanna start slowly streaming that into your egg mixture, whisking as you go. Start adding the milk a little slowly. We're tempering these eggs. We don't want them to scramble, so go slow at first with that hot milk. And then as it comes up to temp, you can add more and more. Once that's fully combined and whisked, you're gonna add it back to your sauce pan, heat it to a temperature of 170 degrees till it's nice and thick and coats the the back of the spoon. This is looking good. We have thickened up slightly. We are at 173, which is just within our range between 170 and 175. I'm taking this off the heat. We need to get this down to room temperature. You could just let it sit out for 30 minutes but I have a way that's gonna speed up the process. If you ever need a liquid cooled and cooled quickly, you're gonna use an ice bath. I'm gonna transfer our creme anglaise, our gelato mix from the pot into a bowl. You could do it in the pot, but it's just gonna take longer. Then I'm going to place our bowl into the ice bath. That's going to provide some ice on the outside of the bowl, and as it sits, I'm gonna whisk. That way we can circulate the mixture throughout the bowl. Make sure it comes in contact with the ice water and get it cooled nice and quickly. Our gelato is room temperature. It took us a fraction of the time. Now we're gonna transfer it to a loaf pan. It's kind of mimicking how you see it in a gelatoria, where they're on those like beautiful, oblong containers. That's what we're gonna try to mimic here. Before we toss it in the freezer, we are going to cover it with Cling Wrap. Now that this is wrapped up, we're gonna get it into our freezer for five to six hours, but we're not just gonna have it sit there. Otherwise, it'd just be like a block of frozen gelato mixture in a loaf pan. Instead, every 30 to 40 minutes you're gonna pull the gelato out give it a good whisk and mix. This is sort of mimicking like a very low-key, low-fi churning. We're not using an ice cream machine. You actually could if you wanted to, but this makes it easy and it just means that you have to be in the house reminding yourself, let's go back and whisk it every half hour. This has been in the freezer now for about half the amount of time, three hours. I want to check on it. This is looking pretty thick. I'm gonna give it some whisk. Oh yeah, that's really nice. We're getting there. This is like nice, not like ribbony texture but definitely thickening up. Definitely getting a little bit of air from the whisk I'm doing. When you do take it out you want to give it a decent risk for like a minute or so, just so that we can add a little bit of air. Churning ice cream or gelato in a machine is basically just adding air as you chill it down. So we're basically just mimicking that process a little bit. I can tell this already looks incredible. Oh yeah, this is like what you're looking for when we finish this off, it's when you stick in your whisk or a spoon, you should like struggle. Yeah, see? We should be struggling to get our whisk through. Now we know it's at the perfect point. You could even let this now sit, now that we've whisked it, for like another 30 minutes, let it really solidify up. But I will say, by rule, gelato is served warmer than ice cream. Ice cream you want to like set like almost overnight, but gelato really only takes like six to eight hours and you're gonna be in the sweet spot. You want it to be like, there should be no problem when you scoop it. And as you can see this scoop is going like butter through this gelato. (upbeat music) It's a little bit lighter but yet richer than ice cream at the same time. It's really that mouth feel. I know my boss hates that word. I'm still gonna say it. The mouth feel of this ice cream is so incredible and that's how important, I'm risking my job to talk about the texture of this. Top this how you want. I love hot fudge. It's my favorite ice cream topping. I'm not even that big of a chocolate person but hot fudge is just like the perfect thing to put on it. You could also make like an affogato or some espresso over there. That would be incredible. I'm gonna eat like four to five to 18 more scoops of this, but you should have the opportunity to do so. So make this recipe and for more incredible desserts head on over to delish.com. (upbeat music)

If you’ve never experienced authentic gelato, then you might just surprise yourself with how much you love it (maybe more than American ice cream… shhh!).

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