We all scream for … Gelato
I’ve grown up with homemade ice cream as an important part of summer events. In my country community there were entire summer festivals focused around homemade ice cream. We even had homemade ice cream at our wedding reception. However, I don’t recall of ever hearing about gelato until two years ago when we started to tell our friends we were going to Rome, we were given advice to “try the gelato.” How could you not?! I think we had gelato every day we were in Rome-YUM! But to make it at home… well Jennie’s suggestion and the 5 cantaloupes in the fridge are what led to me to do some research, and ultimately to this post. Note-2 more lopes appeared this morning!
Through some online searching I’ve learned that gelato has a milk, cream, sugar, and egg base somewhat like ice cream, with gelato usually having more eggs and milk and less cream. Sorbet is a fruit/syrup base, though it seems that not everyone names their recipes accordingly. After comparing six different gelato base recipes, I’ve developed the following recipe for cantaloupe gelato. If you follow this recipe, you may want to then use your egg whites for Jennie’s Blueberry Pavlova.
This recipe is for a 4 qt ice cream maker, remember we’re serious ice cream makers. If you have a 2 qt countertop type maker, you’re going to want to cut this in half.
4 c. cantaloupe puree (about 2 perfectly or slightly overripe cantaloupes)
8 egg yolks
1 ¼ c. sugar
4 c. 2% milk (most recipes called for whole, some for 1% or skim)
2 c. light cream
Cut cantaloupes in half, remove seeds and then scoop out fruit being careful to not include any of the green rind. Puree till liquid smooth. Each half yielded approx 1 to 1 ½ c of puree. I used one melon that had been in the fridge and one that was sun temperature (had just come in from the garden). It is a little more difficult to achieve liquid puree using a chilled melon, so I would suggest using room temp melons.
Separate eggs and beat in sugar until thick.
Over medium heat, cook and stir 2 c of milk and 1 c of cream in large pan until small bubbles form on the side of pan. Temper the egg mixture by ladling some of the milk mixture into eggs and whisk until smooth. About 2 ladles should be enough. Then slowly add the egg mixture to the milk mixture and cook and stir over medium heat until foamy and mixture coats the back of a spoon. Remove from heat.
Stir in puree. Then add remaining 2 c milk and 1 c cream. Pour gelato base through some sort of strainer to catch any bits. Chill several hrs or overnight.
Then follow directions for your ice cream freezer.
(makes a little shy of 4 qts)