Make your own Italian-inspired gelato this summer or all year around! This recipe is SO delicious and creamy, bringing you back to any travels you have had to Italy. To make this gelato, it does require an ice cream machine. Some ice cream machines are quite affordable; however, be sure that when you run it you do not burn out the motor by letting it churn until creamy but not stiff. Follow instructions from manufacturer for best results. Enjoy this wonderful recipe, and we appreciate Laura Vitale for providing extra tips on how to make perfect gelato!
Ingredients:
7 Egg Yolks (prefer pasture-fed)
2/3 of a Cup of Granulated Sugar
1/4 cup of powbab® Organic Baobab Superfruit Powder
2 ½ cups of Whole Pasture-Fed Milk
½ cup of Heavy Cream
1 tablespoon of Vanilla Extract
¼ teaspoon of Salt
Serve in a:
powbab® Homemade Waffle Cone Recipe
Toppings:
Sprinkle powbab® Wild Blueberry Powder
Instructions:
1) In a large bowl beat the egg yolks and sugar for about 2 minutes, set aside. Use egg whisk on stand up mixer or use hand-held electric mixer.
2) In a medium saucepan with a teflon or non-stick surface, with medium heat on, heat the milk and cream until small bubbles form around the edges but do not let it come to a boil.
3) Add about ¼ of the hot mixture into the egg yolk mixture and mix to combine. Mix well. Then, pour the egg yolk mixture back into the saucepan with the remaining hot milk and cream. Stir constantly and cook together on medium low heat until it thickens for about 7 to 8 minutes.
4) Use a fine sieve and strain the hot liquid into a large bowl.
5) Add the vanilla and salt and mix well. Carefully sift in the powbab® Organic Baobab Superfruit Powder and stir thoroughly.
6) Cover with plastic wrap with plastic wrap actually touching the surface of custard mixture to avoid a skin forming. Refrigerate overnight.
7) Place the dasher and bucket of your ice cream maker (if possible) into the freezer and let it sit overnight.
8) Before placing in ice cream machine, place the custard in the freezer for 10 minutes.
9) Pour cold custard into the frozen insert and turn your ice cream maker on. Freeze according to manufacture’s instructions.
10) Freeze the gelato for a few hours to firm up or serve right away. Store frozen gelato up to a month.
11) Serve the Baobab Vanilla Gelato in a powbab® Homemade Waffle Cone (see recipe), sprinkled with powbab® Wild Blueberry Powder on top. Enjoy!
