Gelato is an Italian type of ice cream. Typically it is much denser than the ice cream with we are familiar. It is has a nice creamy texture due to less incorporated air and is served at a slightly warmer temperature than our common ice cream. My recipe here is an excellent example of a home made gelato, it is rich in vanilla flavour and if you are lactose intolerant just use lactose free milk and add a few drops lactose enzyme to the cream.

INGREDIENTS

1  L milk 2%
1  cup whipping cream (35%)
1  vanilla bean
1  tsp of real vanilla extract
2  pouches of natural vanilla sugar (16g)
½ cup of sugar
    salt
 

Combine the milk and cream into a medium sauce pan over a medium-low heat. Cut the vanilla bean in half, run a knife through the middle of each half of the bean and extract all the tiny seeds. Place the  seeds and the vanilla bean into the pot with the milk and cream mixture.

Into the pot add the vanilla sugar, white sugar, vanilla extract and a pinch of salt. Slowly bring the mixture into a simmer while stirring frequently. Take it off the heat and cover the mixture inside the pot with plastic cling wrap. This step prevents creation of a thick skin that is undesirable in a gelato.

When the pot cools to room temperature, place it in the fridge for at least 2 hours. Then freeze according to your ice cream makers manufacturing directions. Transfer the mixture to an air tight container and place it in the freezer.

To enjoy, take it out from the freezer about 5 to 7 minutes before you serve it, the gelato will be then more creamy and less icy, and deliciously enjoyable.