24 күн бұрын
4 ай бұрын
Пікірлер
@prune366 Күн бұрын
I just tried the recipe (vanilla flavour with 2 pods of vanilla instead of 1) and added small chunks of apples cooked in some butter in order to make an "Apple pie" flavour. Also added 40g of skimmed milk. Made it with the KitchenAid Ice Cream Maker attachment. Mamma mia !!! The title of the video says it all. SO DELICIOUS ! No ice crystals, only pure creaminess from heaven. Thank you very much for sharing this authentic recipe !
@yourguardianchef Күн бұрын
Thank you so much, I really appreciate your comment
@jcpleung 7 күн бұрын
Didn’t work for me, saw other recipe that the egg white should be mixed with the batter thoroughly, (that’s what I usually do with Japanese cheese cake), not like what’s shown in the video.
@yourguardianchef 7 күн бұрын
@@jcpleung it is mixed throughly. It separate while cooking in steam
@LifanovZhenya 22 күн бұрын
Thanks a lot for that recipe!
@yourguardianchef 22 күн бұрын
You are welcome
@umuts.1740 23 күн бұрын
Hello, I’m trying to find a regular recipe for my ice cream machine. In Turkey we use salep powder, sugar and whole milk to make traditional ice cream but I don’t like the salep flavor in my fruity ice cream recipes so I was trying to find an Italian gelato recipe. It looked so soft to me, was that because you didn’t chilled it in freezer or is this the actual consistency? Thanks for sharing this one, I’ll try it but I wanted to ask anyway 😊
@yourguardianchef 23 күн бұрын
Hello, the churning of the ice cream machine doesn't let it form ice crystals so that is one reason. If you do not have an ice cream machine, remove from the freezer and turn every 15 minutes until it is frozen. The creamy texture is specially due to the custard, the cream and the procedure.
@umuts.1740 23 күн бұрын
thanks for the quick response 😊 I have an ice cream machine but I’m using a traditional recipe with it so my ice cream is a little more solid and I like its consistency but the recipe itself is not suitable for flavored ones, even chocolate ones unfortunately. I’ll definitely try yours to see the difference between them I wish to see a fruity one like strawberry or lemon.
@yourguardianchef 23 күн бұрын
@@umuts.1740 look on the gelato playlist. I have published a strawberry gelato and pineapple sorbet. Very creamy, you will like them
@yourguardianchef 23 күн бұрын
@@umuts.1740 kzbin.info/www/bejne/hKTLZKabm5eplcksi=IFwK_n-vhwBOimo5
@erickrajniak8424 23 күн бұрын
When you say 95% vodka or alcohol, do you mean 190 proof which would be something that I ran because I don't know where to buy liquor that strong. I'm new at distilling and a single run with a thumper would only be maybe 170 proff at the beginning of the run. This looks like something that I'd like to try. Does the finished product have a vodka taste and a normal liquor bite when drinking? It looks like it's thick, maybe the consistency of maple or corn syrup, is that true. Thanks in advance, I see that you do respond to comments and answer questions.
@yourguardianchef 23 күн бұрын
I sure do respond 😉. I am not familiar with proof as I can buy the 95% alcohol here in Italy. Vodka is just a replacement of the alcohol since it is not easy to find everywhere. The creamy consistency is from the sypur, not the alcohol. The alcohol I but has the consistency of water. I hope that helps.
@rank1839 24 күн бұрын
Hi. I am looking forward to trying your pistachio gelato recipe. I just have to purée the pistachios correctly.
@yourguardianchef 24 күн бұрын
Great, keep me posted
@rank1839 24 күн бұрын
@@yourguardianchef I will. Thank you
@JatheFumbler Ай бұрын
Thank you
@linhvb7404 Ай бұрын
Thanks for your great videos. It is difficult to but high quality cocoa powder where I live. Is that possible to use chocolate bar with 70% cocoa instead?
@yourguardianchef Ай бұрын
Thank you for your comment. I never tried, so I cannot tell you for sure. Maybe try making a chocolate ganache by mixing the melted chocolate with the cream. Make sure it cools down.
@BasicShowTime Ай бұрын
Why upside down?
@yourguardianchef Ай бұрын
Traditionally, we always do this, and it is to make sure the tops are also sterilized.
@BasicShowTime Ай бұрын
@@yourguardianchef Appreciate it, thank you, have a nice week! 🍯🍞
@jwaroff Ай бұрын
This recipe is amazing! Thank you.
@yourguardianchef Ай бұрын
Thank you
@funghouls5498 Ай бұрын
Delicious
@yourguardianchef Ай бұрын
Thank you
@birutybeiruty4469 Ай бұрын
What remaining juices?
@yourguardianchef Ай бұрын
When you cut the peels, you are left with the pulp inside the oranges. They have juices
@rosag.giunta152 Ай бұрын
I don't like Illy , I prefer other brands , like Borbone or Mauro Caffè.
@yourguardianchef Ай бұрын
Not available in USA
@mastacrixus3048 Ай бұрын
damn, was this recorded in 1995? i had the exact same quality of audio back then
@leescooking 2 ай бұрын
wow that's interesting, my husband loves Stracciatella flavour, I never realised it was basically vanilla with chocolate chip. He says it has a distinct flavour, is there another ingredient that they use in the over the counter version?
@yourguardianchef 2 ай бұрын
Thank you for your comment. Often flavour differs based on the choice of ingredients, like quality of the chocolate and whole vs low fat milk. They also vary from country to country
@leescooking 2 ай бұрын
@@yourguardianchef ok thank you, I'll give your recipe a try
@DMDTwin 2 ай бұрын
Looks yummy, Laura! ❤ I look forward to seeing how to make the Strawberry and White chocolate Stracciatella Gelato!
@yourguardianchef 2 ай бұрын
Thank you. It is coming up next week
@user-mt1mw8id8z 2 ай бұрын
What are all those fancy eggs going on all about?
@yourguardianchef 2 ай бұрын
They are decorated wooden eggs I bought in Alaska. They have Ukranian origin I think.
@user-mt1mw8id8z 2 ай бұрын
@@yourguardianchef Amazing!
@leescooking 2 ай бұрын
wonderful, I'll definitely give this a try. thank you
@yourguardianchef 2 ай бұрын
Thank you Lee
@Beautybyaeb 2 ай бұрын
Can you use loose teas?
@fabiocirulli8704 2 ай бұрын
Don't see the yeast quantity
@yourguardianchef 2 ай бұрын
Sorry, just added. 2 tsp of instant yeast
@ChydeeCrystalKitchen 2 ай бұрын
This looks incredible! I would like to try making it. Thanks for sharing.
@SonilaZarate 2 ай бұрын
So delicious 🥰! Love the fresh fruits:))
@yourguardianchef 2 ай бұрын
Fresh fruits make the best desserts 🥰
@SonilaZarate 2 ай бұрын
Such a great video Laura! Love your channel:)
@yourguardianchef 2 ай бұрын
Thank you 🙏
@LifeWithBinvas 2 ай бұрын
Great video!
@yourguardianchef 2 ай бұрын
Thank you
@mikerossi4741 2 ай бұрын
Yep, exactly how I use mine. But, I do use a 6 cup Bialetti for just myself. 🤷♂️
@yourguardianchef 2 ай бұрын
You must be going at 100 miles 😂😂
@GarnetChitneni 2 ай бұрын
Can you please reply where to buy gelato machine you have and the brand of the machine.Thankyou by the way the video is amazing
@yourguardianchef 2 ай бұрын
I have a Gaggia machine but they do not make it anymore. I will check for a good brand
@GarnetChitneni 2 ай бұрын
Thankyou
@reaganlane3771 2 ай бұрын
*Promo SM*
@Jiggerj01830 2 ай бұрын
I'm a food moron, so I'm not afraid to say that I'm 99.9% sure that I don't ever want to taste lemon on or within my meat.
@leescooking 2 ай бұрын
I've been using a Moka Pot for 20 plus years, I love my coffee. I've always used a Stainless Steel Moka Pot. I'm buying a tin of Illy caffe, thanks for the tip. Some of the best coffee I've ever had was in Italy. I especially loved the frozen coffee granita with the cream on top, I tried to recreate it many times, but no luck, the granita worked but I couldn't get the cream right.
@yourguardianchef 2 ай бұрын
Thank you for you comment, I am sure you will like the coffee. I will make a video about the coffee granita with the cream. It is a great summer breakfast eaten with a nice Sicilian brioche
@leescooking 2 ай бұрын
@@yourguardianchef that would be a good video, but correct me if I'm wrong, the cream in Italy is different, or is something added to it for the granita?
@Panos_79 3 ай бұрын
This looks delicious, thank you.
@yourguardianchef 3 ай бұрын
Thank you, you are very welcome
@adamfan828 3 ай бұрын
In the US, it is difficult to buy veal. I used regular bone-in beef ribeye. and it doesn't taste good.....
@yourguardianchef 3 ай бұрын
Odd, that should be a good replacement
@mitzicowell 3 ай бұрын
"You do not need corn syrup in your life.! 😂 Bravo!!!
@yourguardianchef 3 ай бұрын
Nope😂😂
@muhammedyazdan729 3 ай бұрын
How many times should I stir the Gelato mixture every 10 min
@yourguardianchef 3 ай бұрын
Just make sure any ice crystals are broken and the texture is smooth again, but not too long to melt it
@leescooking 3 ай бұрын
I might try this one, my husband loves pistachios. Must be mushroom season, my next video is on mushrooms as well. Great video, beautiful voice over. thank you.
@yourguardianchef 3 ай бұрын
Thank you for your comment, pistachios is a nice twist. I will have a look at your next video
@JerryEboy69 3 ай бұрын
I feel bad for your top comment. Spewing bs is absolutely crazy! Either way, I tried the recipe, and it was amazing. I’m so happy I have a perfect recipe for home! Thank you
@yourguardianchef 3 ай бұрын
Thank you, I am glad you like the recipe. As soon as they are in seasons will make gelato with Summer fruits. Some people don't even know what they don't know
@JerryEboy69 3 ай бұрын
@@yourguardianchef I can hear my parents begging for fruit and pistachio… I’ll be notified for that
@user-sv8yn6lx2i 3 ай бұрын
in the restaurant how much is vitello tonnato?
@yourguardianchef 3 ай бұрын
It would depend on the country but I would say comparable to a veal milanese or Sunday roast.
@jeromecalderone4526 3 ай бұрын
oh wow I havent had a fritttata in a long while I know what Im making for breakfast Sunday thanks so much!
@yourguardianchef 3 ай бұрын
Thank you, enjoy your lazy breakfast 😉
@essyskitchen9742 3 ай бұрын
So healthy and it looks delicious 😋
@yourguardianchef 3 ай бұрын
Thank you
@skylerdelaurier713 3 ай бұрын
Is there a brand of semolina flour you prefer
@yourguardianchef 3 ай бұрын
In Italy I always buy Caputo also for pizza and other types: This is the amazon affiliate link to semolina flour: amzn.to/3UZ1NZo
@ramiller6 4 ай бұрын
Good Italian band too. Nice.
@essyskitchen9742 4 ай бұрын
It looks yummy 😋
@yourguardianchef 4 ай бұрын
Thank you 😋
@iFalkyy 4 ай бұрын
Great video, but it would be better if you used CORN STARCH, because obviously an authentic gelato requires corn, its a must!!! Jokings aside, is there a correct temperature for serving/storing? I've tried a couple of recipes, and the gelato always becomes too hard and crumbly after a few hours in the freezer. Is this normal? Is it supposed to be eaten right after coming out of the machine? It seems that the ones in the video were served without going into the freezer, right? I wonder if there's a way that I can store it without losing any quality. One last question: do you think it would work if I use egg yolk/white powder? Thanks for the video!
@yourguardianchef 4 ай бұрын
It is better to serve gelato on the same day. In the video, I had to store it in the freezer as the day was warm, and the first flavor melted while I did the other two. However, it was still good the next couple of days. I never used egg powder, so I wouldn't know.
@jeromecalderone4526 4 ай бұрын
Oh acciuga yes never thought of that will make that next week.
@yourguardianchef 4 ай бұрын
Great, let me know how you like it
@omi3600 4 ай бұрын
Les Algériens, tout comme les autres habitants de la Méditerranée, raffolent des délices de l'Italie. Un grand merci, Madame, pour nous avoir partagé cette recette exquise ! J'espère que chacun pourra la préparer et savourer chaque bouchée avec joie.
@yourguardianchef 4 ай бұрын
Merci beaucoup pour votre commentaire, j'apprécie vraiment
@illia7325 4 ай бұрын
Great recipe, thanks for making this type of content!
@yourguardianchef 4 ай бұрын
Thank you, I love to hear it
@miriamt.3512 5 ай бұрын
As an Italian born in italy and living in italy, cooking for family and friends follow these rules but actually didnt know why because passed down by family traditions. I admit thar i did not know the history. Thank you very much for this valuable information. I am a new subscriber.
@yourguardianchef 5 ай бұрын
Thank you, lovely to hear from you. Thank you for the message
@Meskarune 5 ай бұрын
I want to make aviation cocktails at home but can't find violet liquer anywhere. I hope this works as a replacement.
@yourguardianchef 5 ай бұрын
It will 🥂
@shella499 5 ай бұрын
Is heavy cream the same as thickened cream?
@yourguardianchef 5 ай бұрын
not sure what you mean by thickened cream. It is the one you whip and eat with strawberry or over ice cream
@shella499 5 ай бұрын
@@yourguardianchef I often see Woolworths Australia selling Thickened cream but after searching on Google I have found the answer that they are both the same,thank you for your response,I have subscribe your chanel 🙏😀
@ey2796 5 ай бұрын
hi! i'm not sure if you did temper to your yolks to prevent curdling. wondering, if i mix everything (yolks, sugar, milk, cream) with immersion blender before boil it, is there a difference?
@yourguardianchef 5 ай бұрын
There is a difference. You need to wisk egg and sugar first to create that creamy texture. For best results I suggest you do not take shortcuts.
@ey2796 5 ай бұрын
@@yourguardianchef thanks for the speedy advice! i will work on it. thanks :)
@lizjhones9455 5 ай бұрын
Thank you for sharing a very valuable/ informative video 🙏🏻🥰
@yourguardianchef 5 ай бұрын
Thank you