When Luca and Alberto get cones of gelato thrown at them, I knew the dessert had to be incorporated into our Luca day. In our family, ice cream is taken seriously. So it was natural we had to do something with gelato.
I had never considered doing something without an ice cream maker, but I scoured Pinterest until I came across this recipe and new we could tweak it to try our own. I was so excited for the success of it!
Please note that this recipe takes time and it’s better to make it earlier in the day so you can enjoy it in the same day!
– 2 C milk (we used 1% but a higher fat milk would probably be better)
– 1 C heavy cream
– 4 egg yolks
– 1/2 C sugar
– 1/3 C blended strawberries/flavor of your choice
– Heat the milk and heavy cream over medium heat until it begins to foam (but not boil).
-While it’s heating, whisk your egg yolks and sugar together. Make sure they are well blended.
– Once your milk mix is simmering, remove it from the heat. Slowly pour around half of it into your egg mixture, whisking consistently so you don’t cook the eggs and have to start over.
– Then, worming quickly, pour the egg mixture back into the saucepan with the rest of your cream. Whisk quickly as you pour, continuing to make sure you don’t end up with scrambled eggs in there.
– Heat over medium heat and add your blended strawberries/ flavor. Continue mixing until it thickens (but you don’t want it boiling at all).
– Pour into a large bowl or dish and place in the freezer.
– Because we aren’t using an ice cream maker, we took turns whisking the mix every thirty minutes for around 2-3 hours. This is to make sure you get a good texture and don’t get ice crystals!
– Let it freezes for 6 hours at least for a decent texture. Serve on top of sugar cones and enjoy!!
Note: We kept ours overnight, uncovered, in the freezer after trying it. I would suggest covering any leftovers!
We made strawberry for our Luca day and have since made peach as well!
Don’t forget to check out our Trenette al Pesto and Portorosso Cup Triathlon!