The Authentic Italian Gelato Recipe Book: How to Make Authentic Italian Gelato at Home including Easy Recipes to Satisfy Your Cravings (with Pictures)

LOVELY FROZEN TREAT AND GREAT FLAVORS TO MAKE FOR THE FAMILY

Authentic Italian Gelato is a frozen creamy dessert made with milk, heavy cream and sugar. With or without eggs (depending on the taste), you can make dense creamy gelato at home, following a slow freezing/creaming process, usually with the help of an ice cream maker. Gelato in Italy is a true passion and a very rooted tradition. You can find Gelato on sale in many shops called “Gelateria” present in large quantities in all Italian cities, even in the smallest ones. They serve Gelato in small cups or in crunchy waffle cones and you can enjoy it while walking and chatting quietly. This is one of the most common habits widespread and loved in Italy, especially on hot summer days.

Gelato is the richer, denser, and smoother relative to American ice cream. In fact, the term gelato actually means ice cream in Italian. In Italy, frozen desserts date back thousands of years, but it wasn't until the Renaissance that gelato, as we know it today, became popular. Similar to ice cream, gelato is made from a custard base of milk, cream, and sugar. The difference lies in the proportions of each with gelato having more milk (and less cream) compared to ice cream. Gelato also doesn't usually contain egg yolks the way that ice cream does.

• 500 ml of whipped cream
• 100 g (3,5 oz) of pumpkin pulp (choose a sweet taste variety of pumpkin, suitable for desserts)
• 250 g (8,8 oz) of caster sugar
• 4 egg whites
• 150 g (50 z) of dark chocolate
• half glass of whiskey cream liqueur