Vanilla gelato
Ingredients
- 2 egg yolks
- 60 g Dansukker Granulated Sugar
- 5 g Dansukker Vanilla Sugar
- 250 ml milk
- 70 g Dansukker Glucose Syrup
- 200 ml whipping cream
Whisk the egg yolks, sugar and vanilla sugar until fluffy.
In a saucepan, bring the milk and glucose syrup to the boil. Pour a little of the warm milk mixture into the egg mixture and stir together. Add the rest and stir together thoroughly.
Pour the custard back into the saucepan and simmer for 6-8 minutes or until the temperature reaches 85°C. Do not allow the mixture to boil. Stir it constantly.
Fill the sink with ice-cold water. Strain the custard, pour it into a clean bowl and stand it in the ice-cold water so that it cools quickly. Refrigerate the custard for 1 hour to thicken it.
Whip the cream until it forms soft peaks and fold it into the custard. Churn the custard in an ice cream maker to a thick, creamy consistency. Store in the freezer.
Without an ice cream maker. Pour the mixture into a container and place in the freezer. Remove the gelato after 40 minutes and beat with an electric whisk. Repeat this procedure 2-3 times. Freeze for a further 4-5 hours.
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