CLASSIC GELATO RECIPE 🍦| JUST LIKE A GELATERIA IN ITALY! | NO EGGS + MANY FLAVOR VARITATIONS! скачать в хорошем качестве

CLASSIC GELATO RECIPE 🍦| JUST LIKE A GELATERIA IN ITALY! | NO EGGS + MANY FLAVOR VARITATIONS!

CLASSIC ITALIAN GELATO RECIPE 🍦🍨 *I WILL UPDATE WITH CONVERSION TO IMPERIAL (CUPS, TBSP, ETC) AS WELL 🔗 SOCIALS + WEBSITE Instagram - / ‪@jessicarosetti_‬ Website - https://www.jessicarosetti.com ICE CREAM MAKER: https://a.co/d/3n2lmCH XANTHAN GUM: https://a.co/d/hroe5kI STORAGE CONTAINER: https://a.co/d/fVE1JiH VANILLA BEAN PASTE: https://a.co/d/g70TPLL GELATO RECIPE: 650G WHOLE MILK 150G HEAVY CREAM 150G SUGAR 20G CORNSTARCH 40G SKIM MILK POWDER 2G XANTHAN GUM 2 TSP VANILLA BEAN PASTE VARIATIONS: COFFEE GELATO: ADD 2 TBSP OF INSTANT ESPRESSO TO WARM MILK TO DISSOLVE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL MINT CHOCOLATE CHIP: SUB VANILLA EXTRACT FOR 2 TSP OF MINT EXTRACT. FOLD MINI CHOCOLATE CHIPS INTO GELATO MIXTURE AFTER IT HAS CHURNED. MAKE AS USUAL. PISTACHIO GELATO: ADD 1/3 C PISTACHIO PASTE TO WARM MILK MIXTURE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL. INSTRUCTIONS: 1.Combine the milk, sugar, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 5 minutes. 2.In a small bowl, add cornstarch. Ladle about ¼ c hot milk into cornstarch and whisk to make a slurry. Add cornstarch back into hot milk mixture and whisk until dissolved. Remove from heat. 3. Add the cream and vanilla extract (if using) and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week. 4. Once ice cream base is chilled, strain the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve. 5. When churned, pour into a freezer-friendly container. Cover and freeze until firm, about 6 hours. The ice cream will keep up to 1 month. FOR MORE RECIPES VISIT: WWW.JESSICAROSETTI.COM CHAPTERS: 00:00 INTRO 01:21 INGREDIENTS 02:36 GELATO SCIENCE 05:00 MAKING THE GELATO BASE 08:58 REFRIGERATE BASE 11:37 CHURN GELATO 13:54 FREEZE GELATO 14:21 TASTE TEST!