Gelato Recipe

Thank you in advance!

Creamy Gelato
2 1 / 2 cups milk
1 / 2 cup heavy cream
3 / 4 cup sugar
5 large egg yolks
In a saucepan, heat milk and cream and reduce over medium heat until 2 cups remain. In a large bowl using a whisk, beat the sugar with the egg yolks until the mixture is light and fluffy.
Gradually pour the hot milk mixture into egg mixture, whisking constantly. Heat the mixture over simmering water, stirring constantly with a whisk or wooden spoon until it thickens enough to coat the spoon.
Do not overheat or allow the mixture coagulates. When thickened, remove the bowl from heat and continue stirring for one minute to ensure the mixture is evenly cooked.
Cool to room temperature, refrigerate, covered, until completely cold, preferably overnight.
Process mixture in ice cream freezer according to manufacturer's instructions. Serve immediately. Yield: about 3 1 / 2 cups
http://www.razzledazzlerecipes.com/icecr ...

Gelato is a frozen Italian dessert made with milk and sugar, combined with other flavorings. As high-end ice cream, gelato generally has less air to 35% - resulting in a dense and extremely flavorful.
http://en.wikipedia.org/wiki/Gelato
Ice Cream (ice cream at the origin) are a frozen dessert made from dairy products such as cream (or substituted ingredients), combined with flavorings and sweeteners such as sugar. This mixture is cooled while stirring to prevent large ice crystals from forming.
http://en.wikipedia.org/wiki/Ice_cream

Gelato is European style ice cream that has very little air whipped into it and is made from a fatty cream less than most super premium ice creams.

To make a decent gelato requires professional equipment, not really suited to home cooking.

ice no recipe, but the comparison is that the ice is not as fattening and is made from milk / cream is not, and it is richer and more intense flavor! mmmmmm

No recipe, but ... the difference between ice and ice cream is gelato has more flavor and twice the sugar of regular ice cream

CHOCOLATE GELATO
There are no eggs in this recipe - it's the cornstarch that gives the glass a smooth texture, silky. fine quality chocolate provides its rich aroma.

Active Time: 20 min start to finish: 5 hours (including refrigeration and freezing)

Click photo to enlarge
3 cups whole milk
1 / 4 cup sugar
3 tablespoons cornstarch
Point 1 / 4 v. teaspoon salt
7 ounces bittersweet chocolate fine-quality (not unsweetened), finely chopped
Special equipment: an ice cream maker




Bring 2 1 / 4 cups milk to boil in 4 quart heavy saucepan, over medium heat. While milk heats, beat together sugar, cornstarch salt and 1 / 4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk, and boil at medium heat , whisking. Boil, whisking often, 3 minutes (mixture will be very thick). Remove from heat.
Bring the Cup is half (cold) milk to a boil in a saucepan one-quarter thick, over medium heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir the cornstarch-milk mixture and force through a fine mesh sieve into a bowl. Cool slightly, stirring frequently to prevent skin from forming, then the surface with waxed paper and refrigerate until chilled, at least 1 1 / 2 hours.

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours.