Best Homemade Gelato: 3 Tips from Mario Batali
Gelato is that dense, super-rich, intensely-flavored Italian version of ice cream. There’s really nothing else quite like it. Thankfully, we don’t have to travel all the way to Italy every time we crave a scoop. Mario Batali was on the Splendid Table the other week and shared a few tips on how we can make excellent gelato at home.
It’s a good thing that Splendid Table hostess Lynne Rossetto Kasper and Mario Batali eventually got around to talking about homemade gelato. After listening to these two experts on Italian cuisine discuss their favorite frozen treat, we definitely had a hankering!
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