Make Your Very Own Gelato, at Home

After watching the class, you’ll be ready to make your very own gelato at home. Refer to the recipes and inspiration ideas below to get you started. Snap pictures throughout the process and share them in the project gallery so we can all drool at your gelati creations!

Note: This class requires the use of an ice cream machine. There are no-churn ice cream/gelato recipes out there, but most use condensed milk as a work-around to achieve a creamy texture without churning. In my opinion, the use of condensed milk steers you away from the true nature of gelato (I’m a gelato nerd like that!). An ice cream machine sure is a bit bulky, but you can find reliable and affordable models, and once you’ve made your own gelato for the first time, I’m pretty sure you won’t want to put the machine away.

If you’re shopping for an ice cream maker, here are three models I recommend. The first two models use bowls you need to keep in the freezer, while the last one is a top-end, compressor model you just plug and use. For more information about ice cream makers, watch Lesson 3: Do You Need an Ice Cream Maker?

Cuisinart ICE-30BC Pure Indulgence 2-Quart: This is the machine I’ve been using for years. It’s a basic, affordable model (retails about $70) with only one on/off setting.
Cuisinart ICE-60W Cool Creations 2-Quart: A more advanced version with three different speed settings (ice cream, gelato, sorbet). Retails for about $115.
Cuisinart ICE-100 Compressor 1.5-Quart: A top-end ice cream machine with a built-in compressor. It’s a bigger machine, but you can simply plug it and churn—no need to keep the churning bowl in the freezer. Handy, but more expensive: retails for about $250.

Let’s get churning! Download (and print!) the following documents to get started:

Sicilian-Style Gelato Base Recipe (Lesson 5) or Classic Gelato Base Recipe, if you prefer making an egg yolk-based custard. These recipes also include the instructions to make Vanilla Bean Gelato.
Fruit-Based Gelato Recipes (Lesson 6): Instructions to make 10 different varieties of fruit purees you can add to the gelato base to make a fruity gelato.
Pistachio Paste & Gelato Recipes (Lesson 7): Instructions to make homemade pistachio paste, which you’ll use to make a memorable pistachio gelato.
Dark Chocolate Gelato Recipe (Lesson 8): A chocoholic’s dream! My most popular gelato variety.
Dairy-Free, Vegan Gelato Base Recipe (Lesson 9): Instruction to make a milk-, cream-, and egg-free gelato, and how to turn it into a variety of gelato flavors, including Mango and Passion fruit Gelato.
Bonus Recipes to Dress Up Gelato (Lesson 10): Make homemade gelato even better with these treats: Lemon Curd, Butterscotch Sauce, Coconut Whipped Cream (Vegan), Nut Praline, Nut Crumbs, and Maple-Glazed Nuts.

If you’re having trouble along your gelato-making process, don’t hesitate to ask me questions through the Community page.

PROJECT DELIVERABLES

Use the Community and Project Gallery sections to share the following with me and other gelato-lovers who are also enrolled in the class:

Share where you’ve tasted gelato for the first time. Share a picture if you have one!
Share why you want to make gelato. Is there a special occasion? Is it because you want to learn a new skill? To impress friends? Or is it just because?
Choose a flavor for your gelato. Be creative! What is your favorite flavor? What was your favorite dessert as a child? See the links below for further inspiration.
Make your first batch of gelato. Share difficulties you encounter during the process, if any, and I will do my very best to help.
Celebrate your success! Share a picture of your finished gelato, and tell us how you decided to serve it. Your creativity will inspire us all!

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ADDITIONAL RESOURCES AND RECIPES FROM MY BLOG, FOODNOUVEAU.COM

RECOMMENDED READS FOR GELATO LOVERS

The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home, by F. W. Pearce and Danilo Zecchin
The Art of Making Gelato: 50 Flavors to Make at Home, by Morgan Morano
500 Ice Creams, Sorbets & Gelatos: The Only Ice Cream Compendium You’ll Ever Need, by Alex Barker
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, by David Lebovitz
The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, by Bruce Weinstein
Italian Cooking School: Ice Cream, by The Silver Spoon Kitchen (Phaidon)
Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar, by Kelly V. Brozyna

Tatiana Narbona

Food Engineer | Blogger

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