How do you make gelati? I had it last week and it rocked but it looked snow actual snow with custard?

Answer 1

a gelati (at ritas) is custard at the bottom, some sort if flavored ice in the middle, then custard on top.

Answer 2

Gelati literally means "things that are frozen".

singular: Gelato

Recipe: Peach gelato
August 6, 2003

Total time: 20 minutes, plus 2 1/2 hours freezing time
Note: I learned this technique, which skips the ice-cream machine, from Sicilian chef Ciccio Sultano, singled out by Gambero Rosso as one of Italy's great young chefs, when he cooked at Valentino last year as part of their 30th anniversary celebration. It couldn't be easier, but the fresh peach flavor is astonishing. The texture should be somewhere between soft-serve ice cream and dense, chewy traditional gelato. Depending on the sweetness of your peaches, you may want to add more sugar.

3 pounds peaches, peeled and pitted

1/4cup sugar, or more, to taste

1/2 cup mascarpone, crème fraîche or yogurt

1. Cut the peaches into very small pieces. The smaller you cut them, the faster they will freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours.

2. Put the frozen peach pieces in a food processor with the sugar and grind briefly. Add the mascarpone and pulse until the mixture is smooth.

3. Empty the food processor into a small container and freeze again, 20 to 30 minutes, before serving. If the ice cream freezes solid, simply process it briefly again before serving.

Each of 8 servings (using mascarpone): 143 calories; 2 grams protein; 21 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 18 mg. cholesterol; 8 mg. sodium.

Answer 3

Take out the cream maker that you never use because you are about to make Gelati. The big difference between Gelati and ice cream is the egg yolks that form a custard type texture. We have included several variations but I am sure you will come up with your own after a little practice.

Recipe of the Week
4/1
Gelati
(lemon)


Ingredients:

6 egg yolks ( save the whites for the dieter in the family)
1 1/2 cups of sugar
1 Quart of whole milk
2 Strips of lemon peel
2 Tablespoons of vanilla extract

Directions:

1. Beat the egg yolks and the sugar until the mixture becomes fluffy.
2. Add the other ingredients stirring continuously until mixture is consistent.
3. Pour mixture into a double boiler and cook over a low heat until the mixture becomes
the consistency of light cream. Keep stirring to prevent lumps.
4. Pour the mixture through a fine strainer.
5. Cool in the refrigerator
6. Place in your ice cream maker.

Different flavor variations

Chocolate - Substitute 6 ounces of coca for the lemon.
Maple Walnut- Substitute brown sugar for white sugar, take out the lemon and add walnuts ( in the Ice cream maker ).
Cherry Vanilla- Add on cup of maraschino cherries ( in the Ice cream maker ) and take out the lemon.
Strawberry- Add 2/3 Cups of strawberry preserves and 2/3 Cup of fresh strawberries ( in the Ice cream maker ) and take out the lemon.
Peach - Add 2/3 Cups of peach preserves and 2/3 Cup of fresh diced peaches ( in the Ice cream maker ) and take out the lemon.
Rum Raisin - Add 1/4 cup of white rum to the double boiler and take out the lemon and add 2/3 cup of frozen raisins to the ice cream maker.
Chocolate mint- Add 1/4 cup of creme de menthe to the double boiler and take out the lemon and add 2/3 cup of chocolate chips to the ice cream maker.

Answer 4

You need an ice cream maker, first off... mmmm- I had this all the time when I was in Europe. SOOO yummy.

Here is the recipe:
"This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!"
Original recipe yield: 4 servings.
Cook Time:3 Hours Ready In:3 Hours Servings:4 (change)

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INGREDIENTS:
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar

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DIRECTIONS:
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Answer 5

Websters dictionary says its a rich ice cream made with eggs and usually containing a relatively low percentage of butterfat
My wife said to tell you to go to www.southerncooking.com
it has lots and lots of free recipes and probably has that one

Answer 6

"Gelato" is Italian for ice cream. "Gelati" is the plural.

You can find scads of recipies here:
http://www.google.com/Top/Home/Cooking/

Answer 7

You might want to try allrecipes.com or foodnetwork.com and you will find some great recipes there.