Gelato
Create authentic and creamy Italian gelato at home with these Ninja Creami tips and techniques, resulting in rich flavors and a perfect texture.
Ingredients
Base Ingredients
- 2 cups whole milk (3.25% fat content for optimal richness)
- 1 cup heavy cream (36% fat content)
- ¾ cup granulated sugar (or substitute with coconut sugar)
- 4 large egg yolks (room temperature)
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
Flavor Variations
- ½ cup shelled pistachios, finely ground Pistachio flavor
- 3 oz dark chocolate (70% cocoa), melted Chocolate flavor
- 1 cup fresh strawberries, pureed Strawberry flavor
- 2 tablespoons espresso powder Coffee flavor
- 2 tablespoons fresh lemon juice Add zest of 2 lemons for Lemon flavor
Instructions
Preparation
- Combine milk and cream in a heavy-bottomed saucepan over medium-low heat. Heat until reaching 180°F (82°C); small bubbles should form around edges, but do not boil.
- In a separate bowl, whisk egg yolks and sugar together until pale and thick, approximately 3-4 minutes.
- Slowly drizzle the hot milk mixture into the egg yolks while whisking continuously to prevent curdling.
Cooking
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it coats the back of a spoon and reaches 170°F (77°C). This takes about 8-10 minutes.
- Remove from heat, strain through a fine-mesh sieve, and add vanilla extract and salt.
Cooling
- Let custard base cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until completely chilled.
Flavor Addition
- Incorporate your chosen flavor components into the chilled base.
Freezing
- Pour your prepared base into the Ninja Creami container and freeze for at least 24 hours, ensuring it is completely solid.
Processing
- Remove from freezer, let sit at room temperature for 5 minutes, then process in Ninja Creami on the 'Gelato' setting.
- If needed, run a second processing cycle to achieve optimal smoothness.
Notes
For best results, allow gelato to soften at room temperature for 10-15 minutes before serving. Store in an airtight container for 1-2 weeks.