Great ice cream doesn't need a professional kitchen. Just the right ingredients. And five minutes of work.
What you need – for approx. 600 ml of gelato
| Cream | 250 g |
| Whole milk (3.5%) | 250 g |
| ELLA Crema Base | 50 g |
| Sugar | see table |
| ELLA Ice Cream Paste | see table |
| Flavor | Sugar | Paste |
|---|---|---|
| Vanilla | 40 g | 20 g |
| Hazelnut | 50 g | 50 g |
| Pistachio | 50 g | 50 g |
You can always add more sugar. The table shows the minimum amount for a creamy consistency. If it's not sweet enough for you: simply use more, it's purely a matter of taste.
How it's done
- Put the cream, milk, sugar, Crema Base, and paste into a bowl.
- Mix vigorously for 2 minutes – this is the only step that requires a bit of effort.
Ice cream maker
Compressor or cooling pack
- Pour in the mixture.
- Let it run until the mixture is creamy (compressor approx. 35 mins).
Ninja Creami
- Pour the mixture into the Creami pint and place in the freezer for at least 24 hours.
- Insert the pint into the device and run the ice cream program.
Thermomix
- Pour the mixture into ice cube trays and freeze overnight.
- Place the frozen cubes into the mixing bowl and whip until creamy for approx. 15–20 seconds on speed 8.
- If necessary, place back in the freezer briefly afterward.
Entirely by hand
- Pour the mixture into a metal bowl, place in the freezer for 2.5 hours.
- Remove and briefly whip with a hand mixer or whisk.
- Then let it freeze for another 12–24 hours.