Today on The Stay At Home Chef
I'm showing you how to make homemade gelato by hand
with no ice cream maker required.
That's right I'm going to show you how to enjoy homemade gelato at home
with no special small appliances required.
It's really easy it just takes a little bit of time.
We're going to start over on the stove by heating up some cream and milk.
First up is 2 cups of 2% milk followed by 1 cup of heavy whipping cream.
I'm going to get this heating over medium high heat.
You want to wait for the milk and cream to come to a simmer and start to foam.
In the meantime I have 4 egg yolks here in my mixing bowl,
and to that I'm going to add in 1/2 cup of sugar.
I'm going to beat this with my mixer
until it's really smooth and a ribbony smooth texture.
Alright it should be a nice pale yellow color and a very smooth texture.
Next we're going to grab our simmering cream of milk and start tempering these eggs.
You can see that our milk mixture is nice and foamy ,
so use a whisk and just pour some of it in.
Whisk this rapidly.
This is a quick process and you don't want to mess it up.
Tempering the eggs prevents little chunks of eggs from getting cooked.
You don't want a chunky gelato.
so once this is mixed together,
then we'll slide our cream mixture back over,
and we'll do the same thing and pour it directly in that milk and cream.
This two-step process prevents all those chunks from forming.
Then we're going to take this back over to the stove and continue cooking it and add in some flavorings.
We're going to cook this over medium heat.
I'm going to add in my flavoring today
and today I want to make a pistachio gelato because that is my absolute favorite flavor.
So I'm going to pour in 1/3 cup of pistachio nut paste,
and whisk this in,
and I'm going to continue whisking this mixture until it becomes a little thickened.
You can totally customize this recipe to your own personal flavor preferences.
So for example if you wanted to make a raspberry gelato,
you'd add in about 1/3 cup of mashed raspberries or even raspberry jam.
We're gonna continue cooking this like I said until it thickens and then you pour the mixture into a bread pan.
Now I'm sure you notice I spilled a little bit so I'm just going to clean up the edges there.
I'm going to take this pan and place it in the freezer.
Now the pan is a little bit hot
so I'll make sure I keep it away from other things in the freezer.
Now an ice cream or gelato machine would continue to turn the mixture as it freezes.
Since we are not using machine today we're going to do that by hand,
so every 30 minutes I'm going to pull the gelato mixture out of the freezer and give it a turn.
The turning process is super simple,
just take a whisk and whisk it right there in the pan and break up any ice chunks that have formed,
and whisk it for about 1-2 minutes each time.
After about 3-4 hours or six turnings
your mixture will reach the consistency of about frozen yogurt.
At this point just pop it back into the freezer and leave it alone to freeze solid.
When you're ready to eat simply remove it from the freezer and scoop it up.
Thanks for watching.
You can find the full written recipe in the video description.
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