Milk Gelato

Posted on by Lynna

Gelato in Autumn? Yep. That is how I roll.

I`m not the only one who believes ice cream is a year around treat. I have read plenty of blogs where they confessed their love for this frozen dessert year around. I also wanted to take a break from all the fall recipes containing pumpkin and apples.

I came upon this recipe for milk gelato and instantly thought: “Yum. I must try this!”

And try, I did. It was delicious and sweeter than I thought it would be, even though I decreased the sugar a little (I do this in almost every recipe).

My mom doesn`t eat ice cream often, so I wanted to make an ice cream flavor she would like. I immediately thought of her after seeing the recipe.


After churning the ice cream, I divided it between two containers. One for my parents and one for me because I added Oreos into mine. I figured I have so many, why not? It was perfect. I simply love the addition of the cookie pieces. It tasted just like cookies and cream ice cream!

Plus, my mom LOVED it as well. It made me so happy how excited she was when she first tasted the gelato. It made me one happy daughter, I`ll tell you that. I didn`t get a picture of the plain milk gelato, but it looks just like the picture, minus the cookies. 🙂

Another great thing about this recipe? It`s made with FOUR simple ingredients. Five, if you add the Oreos!

Milk Gelato (with Oreos)

Adapted from: Saveur
Yields: ~1 quart
Level: Easy
Total Time: ~20 minutes + at least 6 hours of chilling time
Materials Needed:
–          1 medium saucepan
–          1 fine mesh sieve /strainer
–          1 small bowl
–          1 large bowl
–          1 wooden spoon
–          stove
–          plastic/saran wrap
–          1 freezer safe and airtight container (at least 1 1/2 quart)
Ingredients:
§  1 cup heavy cream
§  3 cups whole milk (divide: 1 cup + 2 cups)
§  1 cup (minus 2 tablespoons) granulated sugar
§  7 tablespoons cornstarch
§  5 Oreo cookies, chopped into pieces (Optional)
Directions:
1.      If your ice cream maker requires you to freeze your ice cream bowl ahead of time, do so 24 hours in advance.
2.      In a small bowl, combine the sugar, cornstarch and 1 cup of milk. Stir to until sugar dissolves.
3.      In a medium saucepan over medium heat, combine the cream and the 2 cups of milk until it starts to simmer.
4.      Remove the saucepan from the heat and add in the sugar, cornstarch, and milk mixture (from Step 1).
5.      Return the saucepan to the stove, stirring constantly until the mixture boils and thickens– it will coats the back of the wooden spoon (this will take about 10 minutes)
6.      While you wait for mixture to boil, set a fine mesh sieve over a large bowl and set aside.
7.      Once mixture is ready, strain it into the large bowl to cool for about 5 minutes.
8.      Cover with saran wrap touching the surface of the mixture and allow to cool completely in the refrigerator for at least 3 hours.
9.      Follow your  manufacturer’s instructions to churn ice cream
10.  Transfer to a freezer-safe container.
11.  *At this point, if you want to stir in Oreos pieces, fold them in*
12.  Cover with plastic wrap touching the ice cream before putting on the lid.
13.  Freeze for at least 4 hours, or until desired consistency.
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