Italians are great dessert experts. And Gelato ice cream will serve as another proof of this. It is prepared with a small amount of cream and in the process is well saturated with air, so it turns out incredibly tender and delicious.
Step-by-step cooking recipe
In a saucepan, mix milk, cream and 150 g of sugar.
Warm up to 60 degrees, but do not boil.
Separately whisk the yolks with the remaining sugar until a fluffy white mass.
Without stopping the mixer, pour in the blank of milk and cream. Whisk everything together for another 5 minutes.
Pour the resulting mass into a saucepan and warm it up to 85 degrees.
Remove from the stove and put the ladle in a bowl with ice water. The workpiece should cool down to room temperature.
Strain, pour into a large mold and put in the freezer for 1 hour.
Take it out, beat it with a mixer and put it back in the freezer. Repeat the procedure 2 more times. Then put the ice cream in the freezer for another 3 hours.
