How to Pasteurize Gelato

Gelato is like a richer version of ice cream.

Think of ice cream, now change that image into a denser, creamier concoction and you have an image of the frozen Italian dessert known as gelato. Unlike ice cream, gelato does not have air mixed into the base as it freezes, resulting in a heavy-textured dessert with a rich flavor. Before freezing the gelato, the base should be pasteurized by heating it to 185 degrees Fahrenheit. This will kill any bacteria in the eggs or milk to make the custard base for the mixture. Does this Spark an idea?

Print this article

Saucepan
Food thermometer
Bowl
Mesh strainer
Plastic wrap
Ice cream freezer

Instructions

- 1
  
  Pour the gelato base into a saucepan.
- 2
  
  Heat the mixture over low heat while whisking to 185 degrees Fahrenheit.
- 3
  
  Place a mesh strainer over a bowl.
- 4
  
  Pour the heated custard base for the gelato through the strainer to remove any coagulated bits of egg.
- 5
  
  Cover the bowl with plastic wrap and refrigerate for at least four hours to overnight to chill the gelato mix for better freezing.
- 6
  
  Freeze the gelato mixture in an ice cream freezer according to the manufacturer's instructions.