Everyone tends to rave about Italy’s gelato, and after eating a LOT of it, I became one of them. But, what makes it so different to ice cream? Amazingly, it’s actually made with just milk, egg yolks and sugar, so not containing any cream. So, not only does it taste better but it’s healthier as well!
In terms of flavouring, you can have a lot of fun. Follow the standard recipe and feel free to use whatever you have in your cupboard. In this instance, I used to my Dad’s homemade pickled ginger and some shop bought runny honey.
Ingredients:
For the gelato:
750ml milk – whole milk
5 egg yolks
80g caster sugar
Flavouring
1 tbsp runny hunny
1 tbsp thinly sliced ginger
Using our OWN chicken eggs!
- Heat the milk over a low heat until it starts to foam away from the sides of the saucepan. Take off the heat.
- Whisk the yolks with the sugar until you form a stiffer, pale orange mixture.
How the eggs should look..
3. Slowly pour the milk into the yolk mixture, whisking all the time to ensure the eggs don’t start cooking. Add the honey and ginger.
Slowly mix together the egg mixture and milk
4. Put back onto the heat, over a low simmer to thicken the sauce. You should get it to a stage where it coats the back of the spoon.
5. Leave to cool and place into an ice cream machine. If you don’t have one, place in a plastic container and give it a good stir every hour. It should take about 6 hours to freeze properly.
Difficulty 
Considering this was my first attempt at making gelato, it wasn’t hard to make. You just have to take a lot of care to not let the sauce burn, or ice up too much when freezing. So, I guess making gelato is more a case of patient nurturing!
