The Easiest Homemade Gelato Recipe shows you how to make gelato without ice cream maker in rich and innovative flavors with smooth textures.
In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously. Pour this custard back into the same saucepan and place over low heat.
Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle. (See tips above about saving curdled custard.)
Stir in the salted caramel sauce , taste and add more if desired. It should be both salty and sweet. Pour into your loaf pan and follow freezing directions below.
Whisk the softened cream cheese into the gelato base until smooth.
In a small bowl, stir together the crushed Graham crackers and butter and add to your gelato base.
Lastly, stir in the blueberries, vanilla, and lemon zest. Pour into your loaf pan and follow freezing directions below.
Swiftly fold in the chocolate ganache into the gelato base. Make sure the ganache is not hot or it will set when it hits the cold base.
Stir in the chocolate chunks.
Lastly, drizzle over the white chocolate and allow to sit on the base to set and firm up before stirring it in completely. Pour into your loaf pan and follow freezing directions below.