SIMPLE VANILLA GELATO

h.

Print

SIMPLE VANILLA GELATO

Vanilla – can use beans OR paste or a combination.  It’s to taste. Cure – 4 hours is the minimum to let it rest. Overnight is the ideal.  After 16 hours I find that it starts breaking down.  Sure you can skip this step but curing is what allows the gelato to develop fully – it makes a big difference.   No matter what, the gelato must be very cold before going into the ice cream maker.

Ingredients

  • 159g    sugar
  •   49g    non-fat milk powder
  •     5g    tapioca starch
  • 627g    whole milk
  • 125g    heavy cream
  •   34g    light corn syrup
  •     1       vanilla bean or 3tsp vanilla paste
  • pinch of salt

Instructions

PREP

Make an ice bath and set aside. Have a clean bowl and a fine mesh strainer standing by. If using whole vanilla beans:  split the beans in half lengthwise.  Scape out the seeds with a knife and reserve for later.  Do not throw away the pods.

MIX

Combine sugar, skim milk powder and tapioca starch. Mix milk and cream in a large bowl.  Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup, being sure to scrape all of it into the bowl.  Add the vanilla bean pod (if using).

COOK

Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil.  Keep stirring the mixture while it cooks.  In the last few minutes mix a bit faster as the mixture begins to thicken. Once it’s thick enough to coat the back of a wooden spoon, pour it through a fine mesh strainer into the bowl that is standing by.   Stir in vanilla bean seeds or vanilla paste.  If the vanilla clumps together blend with an immersion blender (or a whisk). Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into the ice bath.

CURE

After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.

PROCESS

Give the gelato a quick stir with an immersion blender or whisk then process in an ice-cream maker according to the manufacturer’s instructions.  The gelato is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *