Vanilla gelato - Recipes

Vanilla gelato

Serves 4 1 hour + 5 hours in the freezer
The perfect vanilla gelato for all occasions. Make your own gelato to keep in the freezer to have any time you want. This makes a fantastic gelato!
Vanilla gelato
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  • 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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