Three methods for Gelato

In Italy, gelato word used to refer to all types of frozen sweets, but the whole world knows as sweets resembling gelato ice cream that is often given a layer of jam, caramel or chocolate. Gelato is made with milk instead of cream, and little or no eggs provide a sharper flavor and consistency that is thicker than the usual ice cream. Please read on to learn how to make gelato at home.

2 1/2 cups (591 ml) milk
5 eggs
1/2 cup (142 g) granulated sugar
One teaspoon of vanilla or almond extract (optional)
1 cup (237 ml) food flavorings such as chocolate or strawberry juice (to taste)
A mixture of chocolate chip, fruit pieces, or caramel (to taste)

1. Fill a shallow pan with water and bring to a boil. Pans you use must be large enough to accommodate a heat-resistant bowl small size

2. Separate the yolk from the white. Place 2 bowls or other containers in clean, flat surface. Use a container to collect the egg whites and other containers for egg yolk. Put the eggs on top of the curve of your palm, then separate your fingers slowly, break eggs and let it flow out through the egg white between your fingers, hold the egg yolk on top of your hand. While the rest of the egg whites have been out through the sidelines of your finger into the container, and left only the yolk in your hand, put the egg yolks into the other container. Repeat this process on all 5 eggs.

3. Heat the milk. Add milk in a saucepan and heat over medium to large. Wait until frothy, then reduce the heat slowly.

Beat the egg yolks and sugar in a bowl and heat resistant. Whisk while you heat the milk, because you have to mix both of them quickly. Beat eggs and sugar until smooth and creamy.
This mixture is ready when slightly thickened. Shake for at least 2 minutes.
If you use such as vanilla or almond extract, add this extract into the egg mixture.

4. Beat the egg yolks and sugar in a bowl and heat resistant. Whisk while you heat the milk, because you have to mix both of them quickly. Beat eggs and sugar until smooth and creamy.
This mixture is ready when slightly thickened. Shake for at least 2 minutes.
If you use such as vanilla or almond extract, add this extract into the egg mixture.

5. Stir the milk into the egg mixture. Pour the milk slowly during mixers work. Do not enter too quickly because of hot milk to ripen the eggs. Continue stirring until the mixture becomes creamy.

6. Put the bowl in a pan of boiling water and stir. Use a wooden spoon to stir the mixture until cooked slowly. This mixture will begin to thicken like pudding. This mixture will be ready when the perfect peeling off the spoon when lifted from the bowl. Remove from the heat and leave to cool.
Do not let water into the bowl. This could affect the texture of the cooked pudding mixture and causes uneven.
Use a wooden spoon, not a metal spoon. Metal spoon pudding mixture can ruin the taste of gelato.

Method 2 of 3: Adding Flavorings

1. You can taste the gelato. Once the dough is basically ready, you can add any flavor to it. Consider adding fruit, chocolate, caramel, and other mixed to sharpen your gelato flavors.
For fruit-flavored gelato, fruit or berry juice prepare your favorite, add it to the batter gelato while still at room temperature.
Make vanilla gelato with vanilla beans in the center divide and menambakannya into the cream before boiling. Lift the vanilla beans after you start mixing the eggs with the cream.
Gelato can be made by adding chocolate melted chocolate into the base dough gelato. Allow the melted chocolate cool slightly before entering into it.

2. Enter the mix flavorings. Complete your gelato flavor by adding a mixture of flavorings to create different textures and flavors. Choose a mixture of flavorings which will complement the flavor you choose the basic dough gelato.
You can also add pieces of fresh fruit or dried fruit into gelato. Choose fruit that is past ripe to get the best flavor.
Nuts or chocolate pieces will give a crisp taste delicious.
Consider adding cinnamon or other spices that you like.
Chopped candy can also give a touch more delicious.

Method 3 of 3: Freeze Gelato

1. gelato Chill in the refrigerator. Cover the bowl gelato with plastic wrap and place in the refrigerator for about 3 hours to cool before you put it in the ice cream freezer.

2. Cool gelato in the refrigerator. Cover the bowl gelato with plastic wrap and place in the refrigerator for about 3 hours to cool before you put it in the ice cream freezer.

3. Remove gelato while still half frozen. This will ensure consistency remain lumpy and not hollow. Gelato you should be lenient and soft as ice cream.

4. Place the gelato already half frozen in the freezer. Continue freezing gelato to condense.

5. Melt a little gelato before enjoyed. Let it melt a little bit will make the gelato is not too cold on your tongue. That way you can enjoy the taste better sharpness.