Sunday, November 15, 2009

Vanilla Bean Gelato

I hope you've chilled your ice cream container and its paddle well ahead because if you have done that, you are almost done making your gelato.

Turn on your ice cream maker and pour in 2 cups of whole milk into it followed by 1/2 cup vanilla castor sugar and 1/2 tsp full of vanilla bean paste. Let it churn according to your manufacturer's instruction and freeze at least 30mins before serving.

Done! And no, you do not need any egg yolks, egg whites or whole egg in this. And obviously no cream since it's gelato and nope, no cooking over stove required and yes, all the sugar dissolved and what you get is a smooth mass of rich vanilla gelato. No creaminess from cream but just pure refreshing texture of the milk.

As you could see, there are really just 3 ingredients here so do not skimp on them and use Splenda or low fat milk. The recipe says 3/4 tsp vanilla extract but I have always use vanilla bean paste ever since my first time trying it a year ago. They're awesome, something essence and extract lack.

Recipe adapted from Iced: 180 Very Cool Concoctions.

Have fun and it's hot like summer here now in Adelaide, Australia!

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