5 Tricks for Making Homemade Gelato


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Keep an Eye on Temperatures
You don’t need a fancy kitchen thermometer to make gelato. Just keep a close eye on the base as you bring it to a boil and drop it to a simmer. © eyewave/iStock/Thinkstock
You don’t need a fancy kitchen thermometer to make gelato. Just keep a close eye on the base as you bring it to a boil and drop it to a simmer. © eyewave/iStock/Thinkstock

You can't beat a cool scoop of gelato on a warm summer day, but did you know that scoop you're enjoying might be too cold? If gelato's too cold, it's not just a recipe for brain freeze; it won't taste as sweet. Gelato should be served at 20 to 25 degrees Fahrenheit (-6.7 to -3.9 degrees Celsius) whereas ice cream is best served at about 10 degrees Fahrenheit (-12.2 degrees Celsius) [sources: Food Republic, Stainsby].

It's not only how cold you keep your finished gelato that's important; temperature is also important as you make your base. When you're working with the milk base, be careful about your boil. For creamy gelato, it's important to bring the milk (or milk and cream mixture) to a boil slowly, but don't let it boil too long. Just as it reaches a boil, turn the temperature down to bring the milk to simmer before you add another important ingredient: the eggs. There's a trick to those, too.