Creamy vanilla gelato with nuts
ID recipe:
Created:
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Ingredients
- 500 ml whole milk
- 250 ml heavy cream
- 150 g sugar
- 1 vanilla bean (seeds)
- 100 g Italian nuts, chopped
- 100 g dark chocolate, chopped
Instructions
- In a saucepan, combine the milk, heavy cream, and sugar. Heat over low heat until the sugar is completely dissolved. Avoid boiling.
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the saucepan with the milk mixture. Also, add the empty vanilla bean pod to the mixture.
- Heat the mixture over low heat for a few minutes to allow the vanilla to infuse its flavor. Then, remove the vanilla bean pod from the milk and cream mixture.
- Transfer the mixture to a bowl and let it cool. Cover the bowl with plastic wrap and refrigerate for about 2 hours or until the mixture is well chilled.
- Once chilled, the mixture should be thick and cold. Pour it into an ice cream maker and churn according to the manufacturer's instructions. Add the chopped Italian nuts and chocolate during the last few minutes of churning.
- If you don't have an ice cream maker, you can use the manual freezing method. Pour the chilled mixture into a shallow container. Place it in the freezer for about 1 hour. Remove it from the freezer and stir vigorously to break up any ice crystals. Add the chopped Italian nuts and chocolate, and stir again. Repeat this process 2-3 more times every hour until the mixture becomes creamy and smooth.
- Once you reach the desired consistency, transfer the gelato to an airtight container and store it in the freezer until ready to serve.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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