Gelato, according to the direct translation of Italian and Chinese, it is translated as "dessert", but if you simply equate it to "Ice Cream", the Italians will be sad. Gelato is the common name of Italian traditional handmade ice cream. Some people say that Gelato is Italian art, and some people think that Gelato is the temptation of Italy. No matter how it is expressed, there is no doubt that Gelato is definitely a representative of Italian desserts …
Material
| Animal cream | 150ml |
| Ice cream ingredients: | |
| yolk | 3 |
| Fine sugar | 125g (If you put fruits, you can reduce the dosage appropriately) |
| milk | 300ml |
| salt | A handful |
| Strawberry | 200g |
| Chocolate bowl decoration materials: | |
| Bitter | 150g |
| balloon | One |
| Waffle | Several |
Selection of raw materials: The taste of ice cream depends entirely on the quality of the raw materials, so it is recommended to choose fresh eggs and high-quality milk /cream as much as possible
Pour the egg yolks, fine sugar and milk into the pot and mix well
Heat the mixed custard with a medium-low heat and keep stirring until the liquid in the milk pan starts to boil after being heated. Immediately leave the fire (friends who make it for the first time may be difficult to master the heat, it is recommended to use a small fire, Although the speed is relatively slow, it can ensure that the temperature of the pot will not rise too fast, which effectively prevents the egg liquid from clumping). The thickness of the egg milk is slightly thinner than the soup type (friends who have done soup type Hokkaido toast should know); Immediately after removing the heat, pass the sieve and pour it into the refrigerated whipped cream (do not omit the sieve step, because the custard egg liquid will affect the taste of the ice cream) and stir well. Hours)
Stir the strawberries into a blender and filter them with a strainer to get a fine strawberry juice
Add strawberry juice to the previously preserved egg custard (the remaining strawberry residue is not recommended to be thrown away and can be used as a strawberry milkshake) and mix well
Made with an ice cream machine (or put the mixture in the refrigerator and stir it every half an hour, repeat about four times)
Chocolate bowl & decoration production: Chocolate is recommended to use bitterness (increasing the success rate of chocolate bowl and increasing the taste of the whole dessert)
Chocolate melts in water and returns to 30 ℃ -35 ℃ for use
Put a piece of greased paper on the plate and use the spoon to make the bottom of the bowl
Slowly put the balloon into the bowl containing the chocolate, rotate it slightly to take it out, place it on the bottom of the freshly prepared bowl, and put it in the refrigerator for 15 minutes
Cut a small mouth at the bottom of the balloon and slowly release the mold
Finally, it ’s time to put on the plate again
