Authentic Italian Gelato Recipes

Looking for authentic Italian gelato recipes? Look no further. You won't find anything to compare with these traditional Italian gelati. Gelato is one of the world's oldest frozen treats and now you can easily capture its creamy Old World taste to enjoy a decadent frozen treat whenever you want.

Enjoy Authentic Italian Gelato Recipes for the Home Kitchen

The Italian Cook Book (1919)

Gelato di pistacchi / Pistachio Gelato

Milk, one quart; sugar, six ounces; pistachios, two ounces. Skin the pistachios in warm water (if necessary) and grind them very fine with a tablespoonful of the sugar, then put in a saucepan with 3 or 4 yolks, and the sugar, mixing everything together.

Add the milk and put the mixture on the fire stirring with the ladle, and when it is condensed like cream, let it cool and put in the freezer.

Pezzo in Gelo / Ice Biscuit

Make a cream with water, five ounces; sugar, two ounces; the yolks of four eggs; a taste of vanilla. Put it on the fire stirring continually and when it begins to stick to the ladle remove from the fire and whip to a stiff froth.

Then mix about five ounces of ordinary whipped cream, put in a mold, and pack in salt and ice (or place in freezer). Keep in ice for about three hours. This dish will be sufficient for seven or eight persons.

Authentic Italian Gelato Recipes

As the Romans Do, Recipes of Rome and Northern Italy (1961)

Gelato di fragole / Strawberry Gelato

1 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
3/4 cup water
2 quarts strawberries
1 cup heavy cream

Cook the sugar, orange juice, lemon juice, and water, stirring steadily to the boiling point; then cook 5 minutes longer, or until syrupy. Cool.

Puree the berries in an electric blender, or force through a sieve. When the syrup is cool, mix it with the berries. Whip the cream and fold it in. Turn into 2 dry ice trays or into a mold. Cover. Put in the freezer for 4 or 5 hours, or until firm. Serves 6-8.

Gelato di caffe: Coffee Gelato

Beat the egg yolks in the top of a double boiler. Stir in the cream and coffee. Place over hot water and cook, stirring steadily until thickened, but do not let broil. Remove from the heat, stir in the sugar for 1 minute, cool, then strain.

Turn into 2 dry refrigerator trays. Freeze in the freezer, or refrigerator (control set at coldest point), until edges set. Turn into a bowl and beat with a rotary beater. Return to trays, cover with foil, and freeze until
set. Serves 8-10.

Gelato di mandorle / Almond Cream Mold

2 eggs
1 tablespoon cornstarch
3 cups light cream
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons almond extract
1/2 cup blanched chopped almonds

Beat the eggs in the top of a double boiler. Mix in the cornstarch, then the cream, sugar, and salt. Place over hot water and cook, stirring constantly until thickened, but do not let boil. Stir in the almond extract; strain. Cool, then mix in the almonds.

Turn into a buttered melon mold. Place a piece of buttered waxed paper over the top, then cover mold. Place in freezer section of the refrigerator or home freezer. Freeze 4 hours or until firm. To unmold, hold a hot towel around the mold, then turn out onto a chilled serving dish. Serves 6-8.

Traditional Biscuit Tortoni

Second Edition of the Neighborhood Cook Book (1914)

Biscuit Tortoni

One pint whipped cream, sweeten and flavor; one-half pound macaroons, pounded and mixed with the yolk of one egg; mix lightly together. Pour into mold and freeze until firm.

Tips on Making Homemade Gelato

• Add a pinch of cornstarch to the base. It helps absorb excess water and gives the gelato a smoother texture. Just be careful not to add too much, or you'll end up with a gummy mess.
• You want to incorporate just enough air to make it creamy, but not so much that it becomes fluffy like ice cream. If you're making it by hand, stir it every 30 minutes or so as it freezes to break up ice crystals.

How to Make Italian Gelato: Frequently Asked Questions

About the Italian Gelato Recipes

Gelato's origins date back to the Renaissance Era, when chefs experimented with frozen desserts for the nobility. But, it wasn't until the 17th century that gelato as we know it today began to take shape.

Francesco Procopio dei Coltelli, a Sicilian chef, opened the first gelato café in Paris in 1686. From there, the art of gelato-making spread throughout Europe and eventually back to Italy.

If you want to experience traditional gelato with its unique taste of Old Italy, then try these authentic Italian gelato recipes from Grandma's collection. They're the real deal and not a modern imitation! Gelato di Crema the way it's meant to be enjoyed!

Enjoy a bowl of homemade gelato tonight and imagine you're at a cafe in sunny Naples. And, keep in mind that nothing goes better with gelato than a plateful of homemade amaretti or biscotti biscuits.