Whipped Cream Gelato

Whipped Cream Gelato is a classic of Italian gelaterias, loved for its creaminess and delicate flavor. Here’s how to prepare it at home.

Ingredients

• 500 ml of fresh cream for desserts
• 200 ml of whole milk
• 150 g of granulated sugar
• 1 vanilla bean or vanilla extract
• A pinch of salt

Preparation

1. First, put the bowl of the ice cream maker in the freezer for at least 8 hours, or for the time indicated by the manual of your ice cream machine.
2. Heat the milk and sugar in a saucepan over medium-low heat. Stir until the sugar has completely dissolved. Do not let the milk come to a boil.
3. Split the vanilla bean lengthwise and scrape the seeds into the hot milk to infuse it with the flavor of vanilla. If you are using vanilla extract, add it to the hot milk.
4. Add the pinch of salt to the milk and sugar mixture.
5. Let the milk mixture cool to room temperature, then pour in the cream and mix well.
6. Cover the mixture and place it in the refrigerator for at least 4 hours or, if possible, overnight. This step is important to lower the temperature of the mixture before putting it in the ice cream maker.
7. Remove the bowl from the freezer, assemble the ice cream maker, and pour in the well-chilled mixture. Follow the instructions of your machine to thicken the gelato, which usually takes about 20-40 minutes.
8. Once the gelato has reached the desired consistency, transfer it to a suitable container and store it in the freezer for at least 2 hours before serving.

For a more Italian touch, you can accompany the whipped cream gelato with ladyfingers dipped in coffee or with a dollop of whipped cream and a dusting of cocoa powder on top.

Curiosity

Did you know that gelato as we know it today has origins that can be traced back to the Renaissance in Italy? There are even those who attribute the creation of gelato to Bernardo Buontalenti, a Florentine artist, who is said to have created the first gelato for the Medici court’s feasts.