Gelato is the Italian version of ice cream but some Italian chefs might react strictly to this loose definition. It's like ice cream but there are three main differences. The first difference is that it is a dream of diet that comes true because it has less butterfat. You can purchase the best gelato machine via https://brullen.com.au/gelato-machines/.
Another difference is that it is denser because there is no air added to add, not like ice cream. Manufacturers add air which doubles its size. But because of this, it also lost half of the taste. This doesn't happen with gelato. You can enjoy full taste because they don't add air to it.
1. Prepare your material and supplies. You will need a cup of white sugar, a few cups of milk, 4 egg yolks, and spices. For supplies and materials, you will use a heavy pan, a bowl of ice water, an electric mixer, a shaker, an ice cream maker, and a candy thermometer.
2. Melt a quarter of a cup of sugar. Don't stir until it starts melting. Stir continuously melting sugar. Cool pan with dipping it into a bowl of ice water before you proceed to the next step.
3. Add milk, make sure it mixes with melted sugar. After this, add the spices. This depends on you. You can use cocoa powder and small pieces of bitter chocolate. You can also use other flavors such as cheese, vanilla, strawberries, and so on. Multiple chocolates complete with a mixture.
4. Mix yellow and ¾ cup of sugar using an electric mixer. After the mixture turns smooth and thick, you can now enter this mixture into the first mixture you use the shaker.
5. Cook mix up to 10 degrees in your candy thermometer. Make sure it won't be boiled. Stir for about 4 minutes. After this, turn off the heat and set it aside for cold. You now have homemade gelato.