Gelato and ice cream may appear similar at first, but gelato actually contains much less fat as it’s made with more milk than cream, and is churned at a much slower speed than ice cream. This low fat and low speed churning creates a much denser, silkier texture which lends itself to more intense flavours. As ice cream is churned faster, much more air is incorporated creating a lighter, fluffier consistency. 

Most ice cream machines come with gelato settings, meaning that it is easy to make gelato at home as long as you have the right ingredients. Whole milk, a few eggs, cream and sugar is typically all you need, along with any flavourings such as fruit purees or nut pastes. If you don’t have an ice cream machine, you can still make gelato at home but it may take a little more effort. First prepare your base by heating the milk, cream and sugar, then tempering it to the eggs. Heat this mix until it thickens slightly then mix in your desired flavourings. Chill the mix then place into a container in the freezer and whisk vigorously every 30 minutes to incorporate air. Repeat this process for around 5 hours, or until the gelato has reached a smooth, creamy consistency. 

Gelato does not have to include eggs, but a lot of recipes do use them, especially the traditional Italian recipes which use a custard base. Eggs, specifically egg yolks, create a richer texture and enhance the creaminess of the gelato. On the other hand, lots of modern gelato recipes omit eggs, relying instead on a balance of milk, cream and stabilisers to achieve a similar consistency. Some say that egg-based gelato creates a more luxurious mouthfeel and depth of flavour, while others prefer the lighter texture that comes with the egg-free versions. 

To store homemade gelato, make sure to transfer it into a freezer safe container right after churning. Press a piece of plastic wrap or parchment paper directly onto the surface of the gelato before sealing the container to prevent ice crystals from forming. Store the gelato in the coldest part of your freezer, usually in the back, to help maintain a consistent temperature. Homemade gelato is best eaten within two weeks, as it doesn’t contain the same preservatives found in commercial products and can begin to deteriorate in texture over time. When ready to serve, make sure to let the gelato sit at room temperature for a couple of minutes to let it soften slightly before enjoying. 

For pastry chefs, using ice cream and gelato bases to try out bold flavours and unique variations is a great way to experiment with desserts. At GBC, we have a huge selection of tried and tested ice cream and gelato recipes perfect for giving a go at home, whether you are looking for something unique and eye-catching like Heinrich Schneider’s birch ice cream with black bean pesto, spiced cream and milk skin, or maybe something more classic like Antonia Klugmann’s chamomile ice cream with lemon meringue and almond crumble.