Gelato Recipes

Grandma's Authentic Gelato Recipes Are Easy To Make And The Gelato Is Superb

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Pistachio Ice Cream - Gelato di pistacchi

If you love pistachio nuts, you will love this creamy, rich-tasting Italian dessert recipe. It should work well with other nuts like almonds, hazelnuts, or walnuts too.

Milk, one quart; sugar, six ounces; pistachios, two ounces. Skin the pistachios in warm water and grind them very fine with a tablespoonful of the sugar, then put in a saucepan with [3 or 4] yolks and the sugar, mixing everything together. Add the milk and put the mixture on the fire stirring with the ladle, and when it is condensed like cream, let it cool and put in the freezer.

Gelato Di Fragola - Strawberry Ice

This is a traditional Italian gelato recipe; it makes a very delicious ice dessert.

Ripe strawberries, 3/4 lb; granulated sugar, 3/4 lb; water, one pint; a big lemon; an orange. Boil the sugar in the water for ten minutes in an uncovered kettle. Rub thorough a sieve the strawberries and the juice of the lemon and the orange: add the syrup after straining, mix everything and pour the mixture in the freezer.

Biscuit - Pezzo in gelo

You will want to try this one too; it's delicious.

Make a cream with: water, five ounces; sugar, two ounces; the yolks of four eggs; a taste of vanilla. Put it on the fire stirring continually and when it begins to stick to the ladle remove from the fire and whip to a stiff froth. Then mix about five ounces of ordinary whipped cream, put in a mold, and pack in salt and ice. Keep in ice for about three hours. This dish will be sufficient for seven or eight persons.

Ingredients: Coffee, cream, eggs, sugar, butter. Bruise five ounces of freshly roasted Mocha coffee, and add it to three-quarters of a pint of boiling cream; cover the saucepan, let it simmer for twenty minutes, then pass through a bit of fine muslin.

In the meantime, mix the yolks of ten eggs and two whole eggs with eight ounces of castor sugar and a glass of cream; add the coffee cream to this and pass the whole through a fine sieve into a buttered mold.

Steam in a bain-marie [double boiler] for more than an hour, but do not let the water boil; then put the cream on ice for about an hour, and before serving turn it out on a dish and pour some cream flavored with stick vanilla round it.

One pint whipped cream, sweeten and flavor; one-half pound macaroons, pounded and mixed with the yolk of one egg; mix lightly together. Pour into mold and pack in ice.