Here’s what Batali recommends:
• Use Whole Milk - Batali points out that cream tends to coat the tongue and mute the taste of other ingredients. Whole milk delivers cleaner and more vibrant flavors.
• Look for Overripe Fruit - Overripe fruit might not be great for eating, but they’re fantastic for delivering intense fruit flavor in gelatos. Here’s where to use those last few bruised peaches or the slightly-shriveled cherries.
• Under-Churn the Base - Gelato is supposed to be a lot less airy than American ice cream and should actually end up fairly dense. Batali recommends stopping the ice cream machine when the mix looks like a thick custard and then freezing.
What other tips do you have for making gelato at home?
Hear the Whole Interview: Gelato with Mario Batali on the Splendid Table