Hi Bold Bakers! IN THIS RECIPE: Or should I say recipes? Using my base No-Machine Homemade Gelato recipe, you can make three different flavors: blueberry cheesecake, salted caramel, and triple chocolate! Already have an account? Have you ever had gelato? Somehow, this magical iced dessert can launch a person with unimaginable speed to a quaint seaside town in Italy with just one lick! Or, at least, that’s how good homemade gelato should make you feel. This Homemade Gelato Recipe creates an even creamier treat than traditional ice cream, and it has two major bonus points for me. First, this is a no-gadget gelato recipe. That means no ice cream machine is needed! All you need is an electric mixer! [ Try my Strawberry Gelato recipe here! ] Secondly, and more importantly, it’s customizable. Maybe one weekend, you’re craving a salty but sweet gelato—add a salted caramel sauce to the base recipe! Next week, maybe you absolutely need a chocolate fix, so using the same recipe, fold in some chocolate ganache and chocolate chunks. Maybe another day you want something tangier to balance out the sweet gelato, what if you just add some cream cheese and blueberries? Keep reading to learn how I make my Homemade Gelato Recipe, and how easy it is to make it into Salted Caramel Gelato, Blueberry Cheesecake Gelato, and Triple Chocolate Gelato. P.S. If you can looking for an eggless gelato recipe then check out my Cornstarch Ice-cream (Silician Eggless Gelato).
Ice Cream Vs. Gelato
Gelato is more rich and creamy than ice cream, with a more intense flavor. Instead of a scoop of ice cream, gelato forms beautiful folds that are impossible to pass up. But they’re made with all the same ingredients, so what’s up with that? [ Have you tried my 2-Ingredient Ice Cream yet? No ice cream machine needed! ] The only difference between ice cream and gelato is that ice cream has a much higher fat percentage than gelato. Typically, you think more fat from milk and cream would mean a tastier dessert, but cold fat tastes pretty bland. Because the fat coats your tongue, you end up tasting less. With gelato’s lower fat percentage, you get all the delicious flavors!
What You Need to Make Homemade Gelato
Heavy Bottomed, Medium Saucepan Mixing Bowls Electric Mixer Wooden Spoon/Spatula Fine Sieve Loaf Pan Measuring cups and Spoons
How to Make Homemade Gelato
Before adding any of your flavoring of choice, you’ll need to make the plain gelato base. Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):
How to Make Salted Caramel Gelato
How to Make Blueberry Cheesecake Gelato
How to Make Triple Chocolate Gelato
Gemma’s Pro Tips for Making Homemade Gelato Recipe
Cook the custard low and slow otherwise, it can curdle. OH NO, it DID curdle! Using a blender or an immersion blender, blend your custard for around 20 seconds, and it will be good as new. Use full-fat milk for the best flavor. Also, please use good quality chocolate when making Triple Chocolate Gelato! Use my salted caramel sauce! Make chocolate ganache! You can swap graham crackers with plain vanilla cookies or even digestive biscuits, and you can swap the blueberries with any kind of fruit for a different cheesecake gelato flavor! Make your plain gelato base up to 2 days in advance. Letting it age will give it more flavor!
How Do I Store Homemade Gelato?
Homemade gelato can be stored in your freezer for up to 6 weeks! This means you can take an imaginary vacation to Florence anytime you want.
Make More Ice Cream!
Homemade Ice Cream with Only 2 Ingredients Strawberry Gelato 3 Ingredient Ube Ice Cream Ice Cream in a Jar Cornstarch Ice-cream (Silician Eggless Gelato)
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
