Making Gelato at home

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Making Gelato at home takes time and commitment. It is not difficult, but needs some advance planning. Here is a basic recipe to make your own Dulce De Leche Gelato.

The first step is to make a base. This can be plain (which will be used in most flavors) or chocolate.

1. Combine 2 cups milk and 1 cup heavy cream in a saucepan, with a cooking thermometer attached. Place over medium-high heat and cook stirring occasionally, until it reaches 170F.

2. Meanwhile, with an electric mixer, whisk 4 egg yolks and 2/3 cup sugar, until mixture is thick and pale yellow.  Temper the eggs by adding the milk mixture one soup spoonful at a time, while whisking constantly.

3. Return the custard to the saucepan and cook over low heat, stirring occasionally, until it reaches 185F. At no point the custard should bowl or form skin on the top.

4. Pour the custard through a mesh strainer into a large bowl. Let cool at room temperature, then cover and refrigerate overnight. At this point, your freezer bowl (if using one) should be kept in the freezer overnight.

5.The following day, blend half of the custard mixture with ½ cup of Dulce le Leche (I use Nestle) but you can make your own with condensed milk. Blend until smooth, then whisk in the remaining custard. Pour into the ice cream machine and let it churn for 30 minutes (or as directed by your particular machine).

6. Warm ½ cup of Dulce le Leche in a microwave safe bowl. Drizzle it over the churned Gelato and let it churn for another 5 minutes. Transfer to an air tight, freezer safe bowl. Freeze at least 4 hours or overnight.

7. Enjoy with a cookie, over a dessert or by itself!

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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of ‘Go Eat Give’ and author of ‘Beato Goes To’ series of children’s books on travel.

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