On Wed, 28 Jul 2010 23:23:08 -0400, Dave Smith
> wrote:

> Steve Pope wrote:
> > Dave Smith wrote:
> >> Pete C. wrote:
> >>
> >>> I've not tried making gelato, based on my experiences with gelatos that
> >>> *should* have been good. I make custard base ice cream frequently enough
> >>> and never have issues with it. There is just something about gelato that
> >>> doesn't work for me.
> >
> >> Maybe it is the high sugar content.
> >
> > What is the basis for believing that gelato has more sugar than
> > ice cream?
> >
>
> Look at the recipe that sf posted for chocolate gelato. It calls for a
> cup of sugar with 2 cups of milk. My ice cream base uses only 1/2 cup
> sugar with 2 cups of milk and s cups of cream. That makes it four times
> as much sugar in relation to the amount of dairy.

My recipe has unsweetened and barely sweetened chocolate in it so
there is bitterness to deal with. The end result is not too sweet.

Here are a couple of vanilla gelato recipes - sugar is the same, one
egg difference and big vanilla bean difference.


Vanilla Gelato
by Deborah Mele

Makes About 1 Quart


5 Large Egg Yolks At Room Temperature

3/4 Cup Of Granulated Sugar

2 1/2 Cups Whole Milk

1 Cup Heavy Cream

1/2 Vanilla Pod, Sliced Lengthwise

Pinch of Salt


In a large bowl, beat together the egg yolks and sugar until light and
thick. Heat the milk, cream, vanilla pod, and salt in a heavy
saucepan and heat over medium heat until bubbles begin to form around
the edges. Remove from the heat. Take 1/2 cup of the hot milk
mixture, and slowly whisk it into the beaten eggs. Next whisk the egg
mixture into the saucepan. Cook over low heat stirring continuously
until the mixture thickens, about 8 to 10 minutes.

Strain the mixture through a fine mesh sieve into a metal bowl and
refrigerate until cold. Once the custard mixture is cold, transfer it
into an ice cream maker and churn following the manufacturers
instructions. Serve immediately, or freeze in an airtight container
until you are ready to use.



Vanilla Gelato
Created by Chef Humphrey Morbeck

Makes 8-10 servings

Ingredients:

2 1/2 cups heavy or whipping cream
2 vanilla beans , split
3/4 cup sugar
4 large eggs

Directions:

In a heavy 3-quart saucepan, bring cream and vanilla beans to a boil
over medium heat.

Meanwhile, in a large bowl, with a mixer on medium speed, beat sugar
and eggs. Mix in one cup of the hot cream mixture. Slowly pour egg
mixture back into cream mixture in saucepan. Cook over medium heat,
stirring constantly, just until mixture coats the back of a spoon (do
not boil, or it will curdle). Remove saucepan from heat.

Strain custard through a sieve into a medium bowl. Remove vanilla
beans; when cool enough to handle, scrape out vanilla seeds and add to
custard.

Place bowl into a larger bowl filled halfway with ice water. Cool
custard, stirring occasionally, until well chilled. (Or refrigerate
at least 2 hours but no longer than overnight.)

Using an ice cream machine, process according to manufacturer's
instructions.


--

Forget the health food. I need all the preservatives I can get.