Wondering how to make gelato like Ciao Bella? We were, so we did some research.
We read The Ciao Bella Book of Gelato & Sorbetto, and we encourage you to click the link and do the same. It’s an amazing cookbook for the gelato lover, and it includes a fair number of delicious sorbetto recipes as well as beautiful photography and cookbook design.
Below you’ll find our copycat recipe for the Ciao Bella gelato base.
But first, let’s summarize what Ciao Bella does differently to make its gelato base so extraordinary.
Milk and Cream: two parts whole milk to one part cream. This is basically an inversion of the Humphry Slocombe ice cream base that has 2 cups of cream and one cup of milk. Ice cream typically has 10 – 18% butterfat, while gelato generally has 4 – 9% butterfat. However, Ciao Bella exceeds that, claiming in its cookbook to make gelato with 12% butterfat. So expect a very decadent and rich gelato.
Egg yolks: 4 of them! Less than some other custard bases we’ve reviewed before, for example Häagen-Dazs and Big Gay Ice Cream. The yolks thicken the base, adding structure and texture. The egg protein also emulsifies the base—binding to water to prevent ice from forming, keeping the base smooth and creamy.
Heat: twice-cooked, similar to Coolhaus and Humphry Slocombe. Heat loosens the proteins in the milk, making for a richer, milkier-flavored base. The second heating pasteurizes the eggs. The heat also helps the proteins bind to water in the base. This keeps the base creamy, preventing ice shards from forming. Remember: ice is the enemy of a great base because ice makes a base crunchy and dilutes flavor.
Rest: Much like Salt & Straw and Ample Hills, Ciao Bella recommends that the base rest in the fridge overnight after cooking. This gives the cooked milk proteins time to relax, resulting in more milk flavor and a smoother texture. Why? Because proteins taste better the day after they’re cooked, when they’ve had some time in the fridge to relax and develop a more complex flavor.
Contents
CIAO BELLA GELATO BASE RECIPE (GELATO DE CREMA)
Yield
1 quart
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cup sugar
Instructions
- Prepare an ice bath in a large bowl. Set another bowl over it. Set aside.
- Combine milk and cream in a saucepan over medium-low heat. Cook, stirring occasionally to prevent a skin from forming. Heat to 170°F.
- Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Then whisk in the sugar until the mixture is a uniform texture and color.
- Slowly and gradually, a little at a time, pour the heated dairy mixture into the egg mixture, whisking continually.
- Return the mixture to the saucepan over low heat, stirring frequently with a wooden spoon. Do not boil. Hold the mixture at 175° F for at least 25 seconds to pasteurize; do not exceed 180°F as this will scramble the eggs. The custard is done when it is thick enough to coat the back of the spoon.
- Pour mixture through a sieve into the bowl sitting in the prepared ice bath. Stir 3 to 5 minutes or until custard cools completely.
- Cover and refrigerate custard until very cold, at least 4 hours, or preferably overnight.
- Pour custard into gelato maker. Process as you usually would, following manufacturer instructions.
Books
Need to know how Ciao Bella does it? Get Ciao Bella’s cookbook:
The Ciao Bella Book of Gelato & Sorbetto
Website
Order Home Delivery
Ciao Bella Delivery Nationwide.
Related
Read all the Ciao Bella gelato and sorbetto pint reviews. (Coming Soon)
Read all the base recipes of the famous brands like Ben & Jerry’s and Häagen-Dazs.
Last Updated on September 2, 2022 by Ice Cream Admin
