The difference between Ice cream and gelato?
Gelato has less cream to milk ratio and is churned more slowly if using a traditional churner, thus resulting in less air in the mix and a more dense texture.
The thought of a rich chocolatey gelato on a hot day does things to me that just aren't normal when discussing ice cream…or gelato as the case may be.
I have also been known to be passionate about another product which I have some links to; Brew Choc. 'Did you Brew?' is the catchphrase in my family every morning and now as my thoughts turn to hotter weather, I am thinking I may need other methods to get my daily brew fix. What a wonderful way to eat something that's good for you! Use the best cream, the best organic eggs, organic raw sugar…and of course, fantastic, amazing, healthy, superfood Brew Choc.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams heavy whipping cream
- 350 Grams whole milk
- 75 Grams Brew Choc dry granules BUY
- 1/2 Cinnamon Stick(s)
- 1 Teaspoon Vanilla Bean Paste BUY
- 5 Egg Yolks large
- 140 Grams Raw Caster Sugar BUY
Place cream, milk, Brew Choc granules and cinnamon stick into Thermomix bowl and warm 8 min/70°/speed 2. Allow to infuse in the bowl for 30 minutes. Strain.
Return liquid to bowl and add all remaining ingredients.
Cook 8 min/80ºC/speed 4.
Pour into flat tray and freeze minimum 4 hours.
Break up into pieces and return to Thermomix bowl. Whip for 1 min/speed 6, stopping to scrape down as needed. Repeat until fluffy, but not melting.
Refreeze for several hours until solid.
If you wish to churn using a traditional churner, do so after cooling down the mixture completely from step 3. Aging your mixture for 24 hours will result in a pretty incredible gelato if you are churning.
Serve in large waffle cones and cue the Italian Opera playing in the background! (Really!)