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Homemade Gelato: A Tasty Take on Ice Cream

Lehman's
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Wondering what to make for your upcoming cookouts and picnics? I was in the same situation when I was invited to a July picnic last weekend. I always bring a dessert of some kind, but I wanted something different this time, something that involved no boxed mixes and that would please a crowd. That’s when I turned to gelato.
So what is the difference between the ice cream we know and gelato? Gelato is ice cream, essentially, but it is richer in flavor and has a softer consistency. (Think velvety smooth.) This decadent version comes from Italy. Typically it uses less milk than traditional ice cream and contains less fat.

I’ve enjoyed this treat many times at a local cafe, but I never considered making it myself, not until I bought a small ice cream maker last year. Being just a “newbie” to making ice cream, I had my sights on making just simple vanilla, but the little recipe booklet that came with my ice cream maker gave me other ideas. Pumpkin ice cream. Lemon sherbet. Banana frozen yogurt. And yes, you guessed it – gelato.

The booklet has two gelato recipes: expresso and chocolate. I’m more of a chocolate gal myself, so I naturally chose the sweeter option.

Homemade Gelato: A Tasty Take on Ice Cream

Author: Lehman's

Ingredients

2 eggs, slightly beaten
3/4 cup unsweetened cocoa powder*
3/4 cup sugar
1 cup milk
1 1/2 cups whipping cream

Directions

Mix the cocoa and sugar in a saucepan. Gradually add the milk. It should look like paste after you’re done mixing.
Whisk in the eggs. Then place the saucepan over medium heat for 8-10 minutes until steaming. (Make sure that you’re constantly stirring during this time. If not, you’ll have a burnt mess!)
Finally, stir in the cream.
Transfer into ice cream freezer and churn until desired consistency is achieved.
Place freshly churned gelato into a freezer safe container and store in the freezer until it’s time to enjoy. (Freezing will help the gelato set up a bit more.)