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How to Make Gelato Like Gelato Fiasco: The Gelato Fiasco Base Recipe

Wondering how to make gelato like Gelato Fiasco? We were, so we did some research.

We read Gelato Fiasco: Recipes and Stories from America’s Best Gelato Makers, and we encourage you to click the link and do the same.

It’s an amazing cookbook for the gelato lover. But the cookbook is not just limited to gelato recipes. It includes a number of delicious recipes for sorbets, swirls, variegates, caramels, crisps, and toppings as well. And who doesn’t love a delicious variegate?

Below you’ll find our copycat recipe for Gelato Fiasco’s gelato base.

But first, let’s summarize what Gelato Fiasco does differently to make their gelato so extraordinary.

Milk and Cream: this recipe calls for 3 cups of whole milk—but only 1/4 cup of heavy cream! This is in contrast to the gelato recipe from Ciao Bella, which includes 2 cups of milk and 1 cup of cream. Ice cream typically has 10 – 18% butterfat, while gelato generally has 4 – 9%. Gelato Fiasco’s base recipe is extremely light on the butterfat rich whipping cream. It may land toward the lower end of the range of gelato butterfat. But then you should really consider the number of egg yolks they include…

Egg Yolks: 10!? Gelato Fiasco is not messing around with its custard base. They are using more eggs than any other premium brand. For example, Coolhaus uses 8 egg yolks, and Haagen-Dazs uses 6 egg yolks. So expect one of the richest custard bases from Gelato Fiasco’s recipe. As to what the eggs are doing for the base: the egg yolks thicken the base, adding structure and texture. The egg protein also binds to water to prevent ice from forming, keeping the base smooth and creamy.

Heat: twice-cooked, similar to Big Gay Ice Cream and Van Leeuwen. The second heating to 180° F helps to pasteurize the eggs. In addition, heat loosens the proteins in the milk, making for a richer, milkier-flavored base. It also helps the milk proteins bind to water in the base. This keeps the base creamy, preventing ice 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, Gelato Fiasco recommends that the base rest in the fridge for at least 4 hours, and ideally overnight. This gives the cooked milk proteins time to relax, resulting in more milk flavor and a smoother texture. Why? Because proteins—including milk and egg 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.

Bonus Recipe: an eggless version of the Gelato Fiasco gelato base!

Contents

GELATO FIASCO CUSTARD GELATO BASE RECIPE

Yield

3 pints

Ingredients

  • 1/4 cup heavy cream
  • 3 cups whole milk
  • 1 1/4 cup sugar
  • 1/4 cup skim milk powder
  • 1 teaspoon sea salt
  • 10 egg yolks

Instructions

  1. Prepare an ice bath in a large bowl. Place an empty bowl in the ice bath. Set aside a fine mesh sieve.
  2. In a saucepan over low heat, whisk together cream, milk, sugar, milk powder, and salt. Gradually bring mixture to a simmer, whisking frequently until sugar and milk powder dissolve completely, about 5 minutes. Then remove from heat.
  3. In a bowl, whisk egg yolks until they are a uniform color and consistency, about 30 seconds.
  4. While whisking constantly, slowly and gradually, a little at a time, pour about 1/3 of the hot milk mixture into the yolks.
  5. Slowly and gradually, whisk the yolk and milk mixture from the bowl back into the saucepan with the remaining hot milk mixture. Return the saucepan to the heat and turn the burner to medium-low. Stir with a spoon instead of a whisk. Keep the mixture moving. Using an instant-read thermometer, confirm that the mixture reaches about 180°F. Do not heat above 180°F or the eggs may scramble. The mixture is done when it is thick enough to coat the back of the spoon, and running a finger across the back of the spoon leaves a clearly defined line.
  6. Pour the mixture through a fine mesh sieve into the bowl in the ice bath. Cool to room temperature, stirring the custard frequently to encourage faster cooling.
  7. Cover and chill in the refrigerator at least 4 hours or overnight.
  8. Pour base into ice cream maker. Process as you usually would, following manufacturer instructions.

GELATO FIASCO CLASSIC WHITE EGG-FREE GELATO BASE RECIPE

Yield

3 pints

Ingredients

  • 1 cup sugar
  • 1 teaspoon guar gum
  • 1/2 cup cream
  • 3 cups whole milk
  • 7/8 cup skim milk powder
  • 1 teaspoon sea salt

Instructions

  1. Prepare an ice bath in a large bowl. Place an empty bowl in the ice bath. Set aside a fine mesh sieve.
  2. In a bowl, whisk together 1/3 cup sugar and guar gum powder until thoroughly combined.
  3. In a medium-sized saucepan over low heat, whisk together the cream, milk, skim milk powder, remaining 2/3 cup sugar, and salt. Slowly whisk the sugar and guar gum into the milk mixture.
  4. Gradually bring the mixture to a simmer, whisking frequently. Cook until sugar and milk powder dissolve completely, about 5 minutes.
  5. Turn the burner to medium-low. Stir with a spoon instead of a whisk. Keep the mixture moving. Using an instant-read thermometer, confirm that the mixture reaches about 180°F. The mixture is done when it is thick enough to coat the back of the spoon, and running a finger across the back of the spoon leaves a clearly defined line.
  6. Pour the mixture through a fine mesh sieve into the bowl in the ice bath. Cool to room temperature, stirring the base frequently to encourage faster cooling.
  7. Cover and chill in the refrigerator at least 4 hours or overnight.
  8. Pour base into ice cream maker. Process as you usually would, following manufacturer instructions.

Books

Need to know how Gelato Fiasco does it? Get the Gelato Fiasco cookbook:
Gelato Fiasco: Recipes and Stories from America’s Best Gelato Makers

Website

Gelato Fiasco

Nationwide Delivery

Gelato Fiasco Online Store

Related

Read all of the ice cream base recipes of the famous brands like Ben & Jerry’s, Jeni’s, and Haagen-Dazs.

Read all of our ice cream pint reviews.

Last Updated on September 2, 2022 by Ice Cream Admin

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