Italian Handmade Gelato

Flavor: Sweet; Technique: Skillful; Time-consuming: Several hours; Difficulty: Ordinary.

Detailed Steps for Making Italian Handmade Gelato

First, prepare the necessary ingredients.

Add vitamin C powder to the milk and boil it over low heat. Generally, only high-end gelato in Europe contains vitamin C powder, because it can increase the stability of the gelato and is very helpful for health. It can not only supplement vitamins and minerals, but also promote bowel movements, detoxify and lose weight, stabilize blood sugar and blood lipids. Therefore, in recent years, some high-end gelato in Europe has added vitamin C powder!

Mix white sugar and 3 egg yolks in a container!

Whisk until fluffy!

Whisk until it reaches this consistency!

Cool the boiled milk slightly, then pour it into the whipped egg yolk mixture in 3 portions. This step must be slow, otherwise it will become egg flower soup! Pour the milk while stirring! Because the egg yolk is still raw, it needs to be heated, but the temperature should not be too high!

Cut the cantaloupe into small pieces and put them in a juicer!

Juice the cantaloupe.

Pour the cantaloupe juice into the egg and milk mixture, and then cook it again.

This process is very important, please pay attention to it. The heat should not be too high, otherwise it will become egg flower soup, but it should not be too low, otherwise it will be very slow, and you need to keep stirring until it becomes a relatively thick feeling. Then it is considered good and can be put into a container. Otherwise, there will be ice chips when eating! So this step is very important! Patience is also required!

After cooking, add lemon juice and stir! Then cover the pot and turn off the heat!

Prepare a basin of ice water! Look carefully, there are ice cubes in my basin!

Then quickly put the mixture into the ice water! Let it cool quickly!

Now we can whip the whipping cream!

Whip the whipping cream until it reaches this consistency! Some friends say that whipping cream is not easy to whip, but in fact, you don’t understand the reason. The best whipping temperature for whipping cream is 2-6 degrees, so refrigerated whipping cream is easy to whip. Note that it is refrigerated, not frozen!

Then mix the whipped cream with the previously cooled egg and milk mixture, pour it in 3 portions, and mix well!

After mixing, add raisins. I soaked my raisins in water for a few hours in advance! This way, the taste is better! Rinse the raisins and soak them for a few hours. They should not be too soft or too hard! About 5-6 hours of soaking is just right!

Then put it in the refrigerator and freeze it. Take it out every 2 hours and stir it. First, it can make the gelato taste better, and second, it can prevent the raisins from sinking to the bottom, until it is completely frozen!

This is how a serving of Italian handmade gelato is made. The taste is absolutely amazing. To be honest, when I scooped the gelato, a lump of liquid flowed out of the corner of my mouth and fell on the table before I realized it was saliva, haha! Italy is far away, but it is not difficult to enjoy authentic Italian high-end handmade gelato. Let’s make it ourselves! Please give me a thumbs up if you like it!