GELATO MASTERCLASS: Make the best Italian ice cream AT HOME!

If you’ve ever been to Italy or dreamed of traveling there, chances are you’ve heard of gelato, the delightful frozen treat that comes in a rainbow of colors and flavors. But what is gelato exactly? Is it just a fancy name for ice cream?
In this class, I will explain exactly what makes gelato different from ice cream, give you my pro tips to make and serve outstanding gelato, and show you how to make a versatile gelato base you can turn into a variety of flavors. I will even show you how to make DAIRY-FREE, VEGAN gelato, a tasty variation everyone will love, whether they need to abide by a special diet or not.
This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It's now available to all gelato lovers worldwide, absolutely free ❤️
IMPORTANT NOTE: This class requires the use of an ice cream machine. See links below for my recommendations.
Watch the entire gelato masterclass or jump to the lessons that interest you by clicking the links below. ACCESS THE PRINTABLE RECIPES (links below), which include the essential recipes made in the masterclass.
FOR SUBTITLES, activate the CC option (closed captions) on the video screen.
JUMP TO LESSONS
0:00 Introduction
1:41 How Is Gelato Different from Ice Cream?
3:14 Do You Need an Ice Cream Maker?
5:42 Pro Tips to Make Gelato
7:45 Sicilian-Style Gelato Base
13:04 Fruit-Based Gelato (Fresh Blueberry Gelato)
15:37 Pistachio Gelato (Making Your Own Pistachio Paste)
18:43 Dark Chocolate Gelato
20:42 Making Vegan Gelato (Mango and Passion Fruit Gelato)
23:10 How to Serve Gelato (Creative Tips to Make Gelato Even Better)
25:23 Final Thoughts (Let’s Get Churning!)
If you like this gelato masterclass, click LIKE and SHARE the video! This will help other dessert enthusiasts to discover the class-and encourage me to keep on recording masterclasses. Heartfelt thanks in advance! 🤗
Also make sure to SHARE PHOTOS of your frozen treats on social media + tag me @foodnouveau on any platform so I can celebrate your achievements!
Questions? Write to me: foodnouveau.com/about/#contact
Get more of my recipes: foodnouveau.com
INGREDIENTS AND TOOLS
Basic Ice Cream Maker (with removable, freezable bowls): amzn.to/2yqq16H
Fancy Ice Cream Maker (with built-in compressor, no need to freeze bowls beforehand): amzn.to/42MJpTB
Food Processor: amzn.to/2WeJZHv
My Favorite Ice Cream Scoop: amzn.to/3Jh50wv
Whole Vanilla Beans: amzn.to/3cyNuBf
Shelled Unsalted Pistachio Nuts: amzn.to/2O1NUZD
DETAILED + PRINTABLE RECIPES
Classic Gelato Base: bit.ly/FNClassicGelato
Sicilian-Style Gelato Base: bit.ly/FNSicilianGelato
Fruit-Based Gelato Recipes: bit.ly/FNFruitGelatoRecipes
Pistachio Gelato Recipe: bit.ly/FNPistachioGelato
Dark Chocolate Gelato Recipe: bit.ly/FNChocolateGelato
Vegan Gelato Recipe: bit.ly/FNVeganGelato
Bonus Recipes to Dress Up Gelato: bit.ly/FNBonusGelatoRecipes
EVEN MORE GELATO RECIPES: bit.ly/FNGelato
Discover my cookbooks
French Appetizers: bit.ly/FNFrenchAppetizers
Simply Citrus: bit.ly/FNsimplycitrus
Let's Connect!
Instagram: / foodnouveau
Facebook: / foodnouveau
Pinterest: www.pinterest.ca/foodnouveau/
Disclosure Notice: This video description contains Amazon affiliate links. If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new videos-so thank you!

[@sharonglen5358]

A great base recipe for beginners. We've made this 15+ times now, and realised half way through that you don't need to add the sugar/cornstarch/milk separately, just plonk it all in the pot together (the whole base custard recipe), give it a good whisk before heating. We also use level dessertspoons of cornflour and add 3 egg yolks at the end, which must be tempered by the hot custard before adding to the base, then bring it back up to just below simmer to ensure no bacteria. Perfect. So many adaptations too, chocolate, just use an extra 1/4 cup cocoa powder and add a knob of butter, don't need chocolate block. Hazelnut - add 2 heaped dessertspoons of Nutella at the end, mix thoroughly, chill, churn, then add chopped chocolate and toasted almond flakes and mix through before placing into containers. Freeze the container for at least 30 mins too, helps to prevent melting. Lemon is divine. Kissed by the gods.

[@FoodNouveau]

Thanks so much for sharing all these helpful tips! Happy you're enjoying my gelato recipes.

[@brigidlaffey7343]

Those extra egg yolks would make it supercalifragilistic 😊

[@sharonglen5358]

@@brigidlaffey7343 They do! But if you're making lemon gelato, best to omit egg yolks altogether as they "mask" the zing of the lemon thrill. Lemon = zest of 2 lemons, place in pot with other base ingredients, and let it come to a slow simmer and let it cook for a bit so the zest softens. As the custard cools, whisk it a few times to prevent a skin forming and let it cool a reasonable amount before adding the juice of 2-4 lemons (depending on how tangy you like the lemon). Another fav of ours is chocolate with Cointreau (heavy on the Cointreau!) - that choc/orange combo is another bliss bomb, marriage made in heaven.

[@user-dv2my8tw1l]

ONE OF THE BEST GELATO AND ICE CREAM VIDEO, I HAVE SEEN EVER!!!

[@FoodNouveau]

Thank you!! ✨

[@dinein1970]

A "new school" Roman style Gelato base is using WHOLE milk as well as POWDERED milk instead of starch.

[@FoodNouveau]

Interesting! I’ll look into this 🧐

[@dinein1970]

@@FoodNouveau I'm still working on the ratios. Last batch was 800g milk and 400g dry milk, which was also a bit too much, in volume, for my machine. I'm probably going to go with 600g liquid milk and 275g dry. I also use a bit of white chocolate as an emulsifier/stabilizer, replacing about 1/2 the sugar with white chocolate.

[@halaassi4431]

@@dinein1970thank you do you have a channel I would love to learn how to make pistachios ice cream

[@mobaumeister2732]

It’s not a new thing to use powdered milk. Adding powdered milk helps reduce ice crystals forming. Also adding fats such as butter , and of course syrups will help reduce crystal formation.

[@brigidlaffey7343]

⁠@@mobaumeister2732Marie said in her presentation that ensuring that your custard etc are chilled - not warm - prevents crystal formation. Without an ice cream maker it requires regular beating of the mixture whilst freezing. I know - I’ve done it 😉😉 with my very first batch - Cherry ice cream - 20 odd years ago! now, I’m Happy to say that i have not one but two makers at my disposal. 😊

[@sfax]

You're a sweetheart, I can see a lot effort put into this video. I hope your channel gets to millions.

[@FoodNouveau]

I’m already very excited with the visibility this masterclass is having, but thank you! 🙌🏼

[@liyashuklinejg]

Amazing! Such great instructions! Thank you!

[@OMARZAKIALIRAQEY]

Cool thanks alot you know alot 👌

[@pmenashe]

Thanks l love your detailed descriptions on making these! Cannot wait to try!,

[@FoodNouveau]

Thank you so much for the kind feedback! Hope you’ll be churning soon 🤗

[@Elifbr]

I tried your gelato base using vanilla extract instead of vanilla stick. While transferring it from the ice cream maker to the bowl, I added some Lotus biscuit crumbs into it. It was absolutely delicious! Thanks a lot for the recipe! 😍🙏🏻💕

[@FoodNouveau]

Ohhh I love the crumbled cookie crumb idea, it must be so delicious! Thanks for the inspiration and your kind comment! 😍

[@juliehand8992]

I love this video! This was amazing! Thank you!

[@FoodNouveau]

Glad you enjoyed it! ✨

[@paintwithpastels]

So happy I found your channel and this video. The video was previously posted on some other KZbin channel and was saved in my favorites and I couldn't find it. The blueberry gelato recipe and the chocolate one are unbelievable. Definitely trying the pistachio one this summer. Thank you Marie for the recipes, clear instructions, and inspiration! So happy I found your channel!!

[@FoodNouveau]

Hi there! Yes someone had actually ripped the class from the paid platform it was hosted on previously and shared it without my knowledge or consent. I reported them, which means the class was deleted from their channel. I then decided to share it myself! I'm happy you made it to the source 😍 You already made two of my top three gelato flavors--dark chocolate and blueberry are indeed amazing! You're on your way to my third fave, pistachio. Let me know how you like it (I hope you won't hate me when you get to that peeling the pistachios stage haha!) Thanks so much for writing. It was a joy to read you!

[@paintwithpastels]

@@FoodNouveau Hello, Marie! Thank you for your reply 🥰I am happy I made it to YOU! Really sorry that channel shared your recipe without your consent, that video had over 300 000 views if I remember correctly. Yes, will make a pistachio one very soon and report to you. I have no doubt it will be fabulous! What I like the most in your gelato recipes are the perfect ratios, the flavor, and the texture of the ice cream. The blueberry flavor really stands out and the chocolate one is so creamy, rich, and chocolaty :) And I tried a lot of other ice cream and gelato recipes before but always come back to your base. Thanks again, Marie! Happy to follow you on all your platforms. Wishing you lots of luck and success!

[@ksr1991]

Excellent video I enjoyed your video format and can’t wait to try the recipes thank you!

[@FoodNouveau]

Thank you, let me know how it goes!

[@lennyargolo7025]

Thank you for teaching me!

[@FoodNouveau]

You’re most welcome!

[@DianeNalini]

Fantastic class, thank you!

[@FoodNouveau]

Glad you enjoyed it! 🤩

[@ahalimanabi7699]

Thank you very much for your detailed explanation

[@FoodNouveau]

You're welcome!

[@sombrerocordobes2256]

¡Muchas Gracias!

[@themusiccovenant]

Legendary chef

[@speranza8494]

Can't wait to make this. Already have the same ice cream maker you are using. Thank you so much for this recipe as I was craving gelato today!

[@FoodNouveau]

You’re all set and ready to churn then! 🙌🏼 Let me know which flavor you decide to try first 👌🏼

[@hattieloggins1423]

This was so informative! Thank you so much.

[@FoodNouveau]

You’re welcome! I try to make my masterclasses as detailed and helpful as possible 🤗

[@LifeinCanadawithNelia]

Thanks for this recipe I love it.

[@FoodNouveau]

Most welcome 😊

[@fehmidaqureshi7449]

Thank you Marie for the wonderful class and a great demonstration I love you method of teaching step by step not in rush. Please share your all best

[@FoodNouveau]

Thank you so much for your kind comment! ✨

[@MiaScott-jz7lj]

Wow, ice cream is so easy to make, maybe I'll try to make it myself

[@etherdog]

Terrific explanations and demonstrations, Marie!

[@FoodNouveau]

Thank you so much! 😍✨

[@namhamada3984]

Look yummy I can’t wait to make it!! Thanks

[@FoodNouveau]

Let me know how it goes for you!

[@ericapippert4669]

Very helpful information and demonstration. Thank you!

[@FoodNouveau]

Glad it was helpful! Thank you for the feedback 🤗

[@alexschuster1618]

Top tier instructions. Thank you for sharing your knowledge!

[@FoodNouveau]

Thanks for watching 🤗

[@maz5398]

So well explained and demonstrates 🎉🎉🎉 cant wait to try this out

[@FoodNouveau]

Thank you so much! I'm sure you'll enjoy churning your very own gelati. It's so delicious and satisfying! Let me know how it goes.

[@robertling9872]

Thank you for sharing your passion in a beautiful video.

[@FoodNouveau]

My pleasure! I hope the class will inspire you to get churning 😉

[@ayaahmed-co2ix]

Thanks for the lovely recipe ❤ I’ve tried both the pistachio and the mango gelato recipes and it was delicious 🥰 although i have no ice cream machine but i intended to whisk it while freezing once every half an hour 6 times 😂

[@FoodNouveau]

Oh wow, you churned the gelati by hand! That must have been quite the workout. It just goes to show the deliciousness of gelato can push you to do amazing things 😍 So happy both flavors turned out great for you!

[@RonaldJMacDonald]

Thank you.

[@christianwagenseil9621]

Very informative and helpful video!

[@CH22109]

Thank you very much for the effort and sincerity that you put into this video! I have learned so much about gelato today. I'll definitely try your recipes! Please keep making informative videos like this! Liked and subscribed 😀🤩

[@FoodNouveau]

Thanks so much for your kind comments! I do hope you'll give homemade gelato a try. It's life-changing!

[@maxmustermann7794]

Very nice class, thank you! Will going to try for sure =)

[@FoodNouveau]

Thank you! ✨

[@proudlyjustbe6445]

Thank you so much. I have learned enough

[@FoodNouveau]

You are very welcome!

[@perrine.en.cuisine]

Ohhhh WOW 🤩 that's a video ! very instructive, thank you so much !!!

[@FoodNouveau]

Glad it was helpful! Cheers ✨

[@ildus48]

Thank you so much for the gelato recepie. I have only made the custard base ice cream which we love, but i will make the gelato by your recepie. Thank you so much❤

[@FoodNouveau]

I hope you'll enjoy it, let me know how it goes!

[@wildflowerdawn]

Lovely class, very well done!!! Just a reminder to not put hot food into plastic containers.❤

[@FoodNouveau]

Thank you for the kind comment, and for the tip as well, always appreciated 😉

[@minsemellie]

Thank you for this video and all the information that you are sharing with us😊😊😊

[@FoodNouveau]

And thank you for the kind comment! 🤗

[@maria-victoria_V]

I've been eating a lot of Gelato in many places in Italy and in so many European countries. I also make it myself at home, i have an ice machine. But the best ice cream ever was in Barcelona, Poblenou, at El tio che. "El tio che" has a unique ice cream, Bechamel ice cream, it's crazy good, like all ice cream there. Whatever ice you choose, it's the best you've ever tried. They also have the best horchata in Barcelona.

[@NandaP0P]

Hi, As well eating a lot of Gelato in Italy :) I was in Barcelona as well and I tried the best vegan chocolate ever !! I'don't remember the Gelateria's name:( .

[@FoodNouveau]

Thanks so much for this tip! I've added the ice cream spot to my travel map, I'd love to give it a try!

[@florauka3990]

Thanks ❤

[@lucyrhinoceros6165]

Great video thank you!

[@FoodNouveau]

Thanks for taking the time to write those kind words! I appreciate it.

[@JimFranzRT]

I just made the blueberry gelato with your sicilian style recipe and using my condenser style ice cream maker. It turned out incredible and everyone loved it. I will still rather fly to Rome in a heartbeat but this is the next best thing! Thanks for your recipe!

[@FoodNouveau]

I'm so happy you gave my blueberry gelato a try, it's one of my favorites! The color is so stunning, it's always a great conversation starter 😉

[@user-gv3ie7eb6e]

Nice recipe thank u maam GOD BLESS

[@deliciousbakingcooking7088]

Love ice cream 🍨 thanks for sharing

[@FoodNouveau]

Thanks for watching! ✨

[@lousekoya1803]

Are you serious , I just fell in love with a Genuine Gelato episode from Italy and now I see an Angel teaching us how to make it at home ! Badabing Badaboom , I'm pressing the Like and Sub button ! Thank you so much !

[@FoodNouveau]

So happy that all the gelato stars aligned for you! Happy churning ❤

[@user-wk8se6jm9f]

Amazing Thank you ❤

[@FoodNouveau]

You're welcome 😊

[@elaineblaine5292]

You are a pleasure to listen to! Beautiful command of the English language! You know your subject well and speak with confidence!! Straight A’s from me! I’m going to try your Gelatos. Many thanks.

[@FoodNouveau]

You're too kind! Thanks so much for stopping by 🤗

[@bonoboner]

Very informative, thank you! :)

[@FoodNouveau]

Happy to help the world enjoy more gelato! 😍

[@varshaamuruganandam]

Awesome!!!! Thank you ;) 🫶🏻🫶🏻

[@FoodNouveau]

Thank you! ❤

[@CristianaAndreescu]

Marie, you are a delight to watch! Your instructions are splendid, very well organized, include all the details I was hoping for, and at perfect pace. I cannot wait to execute each of your suggestions, I will update this after I treat myself ❤🎉

[@FoodNouveau]

What a kind comment, thank you so much! I can't wait to read your feedback once you've churned your first gelato.

[@safi456]

Marie you are a delight to watch. You look like such a sweet person. I'm gutted that an ice cream maker is a must for gelato. I've just come back from my first trip to Italy, where I had 3 scoops of gelato every single day for lunch. All I want to do now is learn from the masters and open my own gelataria. I've never had anything like gelato. I'm definitely a purist, because I feel that adding any kind of topping to a masterpiece such as gelato is a scandal; gelato is incredible enough to stand alone and proud. I'm not one for long videos but I watched yours till the end, because after all -- gelato! Thanks for inspiring me to actually consider buying an ice cream machine. They are either too expensive or too big to fit their bowl in the freezer or too big and heavy to find a worktop space for. But I'm not giving up. One day inshaAllah, I'll be making gelato!

[@FoodNouveau]

Thank you so much for your kind comment! I do get you when you say you prefer your gelato plain, without any toppings. It's great as it is! It can be fun to change things up once in a while though, I especially love to serve gelato with fresh fruits such as berries this time of the year! I hope you'll get to churn your own gelato from scratch someday soon, and even realize your dream of opening your own gelateria one day 🤞🏼🙌🏼

[@norberyamson1005]

I don't usually write a comment on what I see on yt. But this time I think I have to. You have explained (teached) it very well.I have learned many things from you more than my basic gelato course that I have taken. Thank you so much. More power to you and wish you all the best

[@FoodNouveau]

Glad it was helpful! Thanks for taking the time to write 🤗

[@esce63]

Very well explained recipes. Thank you! I would know if I can use a sweetener like xilitol instead of sugar on the base recipe.

[@dianneunderwood8456]

Am insipred to try your recipe - we had the great fortune to take a recent trip of a lifetime that included Rome, Florence, Naples & Venice. The gelato was wonderful! Thank you for sharing your time & talents.

[@FoodNouveau]

Italy is such an endless source of inspiration to me! I'm so happy you got to do this amazing trip there. I hope you'll make gelato at home, it's a delicious way to cure that Italy nostalgia! 😉

[@gioiagioia3900]

Marie Asselin you are top italian gelato teacher, I can understand you have studied a lot and you hv made many and many time all the procedure! Bravissima! Make always yr own gelato... never trust others. Be carefull! Much love

[@FoodNouveau]

Wow, you're so nice! Thank you for taking the time to write, I really appreciate it.

[@catkkofoodthia608]

Excellent dear teacher.

[@FoodNouveau]

Thank you!

[@helenpomerleau6455]

Just found your channel looking forward to more content Now on to binge watching

[@FoodNouveau]

Enjoy! 🙌🏼✨

[@mariapardo4860]

I had enjoy your teachings very much. Delicious ! I prepare avocado ice cream with pistachio

[@FoodNouveau]

I love the idea of combining avocado and pistachio! I bet the texture must be amazing and the color too!

[@sharonsmiler4938]

Thank you xxx

[@FoodNouveau]

Thank YOU for watching 🤗

[@MPam1619]

Thank you for posting this excellent instructional video on how to make gelato. I will be referring back, hopefully, in the not too distant future.

[@FoodNouveau]

I hope so too! Let me know how it goes when you get to it 😉

[@pol9571]

Nice tutorial. Will help me on my ice cream / gelato business. :)

[@FoodNouveau]

Best of luck!

[@queeniebee4846]

I made the chocolate gelato a few days ago! Let me tell you, it’s delicious as heck!! Thank you for the tutorial ❤

[@FoodNouveau]

So happy you loved my chocolate gelato! It's my favorite of all. Thanks so much for taking the time to leave a comment, I appreciate it! 🤗

[@marisasilveira9198]

thank you kisse love it

[@aamirsyed3474]

WoW Marie, after putting lots of efforts you made it look so easy yet covering all tiny bits of details for perfect guidance. The best part, you are inviting viewers to use their own creativity to experiment and achieve best possible results as per their country and taste buds. Though some ingredients may be very hard to find everywhere or very expensive like Maple syrup or vanilla beans, but I believe with your inspirations people can experiment with glucose syrup and vanilla extracts. Many thanks for wonderful share, for sure would love to see more contents.

[@FoodNouveau]

Hi there! Thank you so much for your thoughtful comment. This is the kind of feedback that makes me want to keep going 🥰

[@everyone2201]

thank you

[@FoodNouveau]

You're welcome!

[@sircramu7895]

Amazing

[@FoodNouveau]

Thank you! Cheers!

[@seamus6994]

Great Video, thanks! Liked and Subbed.

[@FoodNouveau]

Awesome, thank you!

[@ivylima7290]

Wow! Você é muito profissiobsl! Que maravilha de receita! Com certeza vou fazer ate acertar ! Muito obrigado por ensinar seus conhecimentos 🇧🇷

[@FoodNouveau]

Muito obrigado pelo seu gentil comentário! Estou feliz que você tenha gostado da aula. Espero que você experimente o sorvete caseiro! Por favor, deixe-me saber se você fizer isso, fico sempre feliz em receber feedback sobre minhas receitas 🤗

[@marknichols7861]

A wonderfully done video. You’re a pleasure to listen to. As complete a lesson as I had hoped for. I had ice cream cones in Holland on small cup (1”) at the top and long (4”) normal type cone, but the ice cream is something I’ve never found in Canada or the USA. This was back in 1970-71. Any idea what it might have been? They were very colorful, firm, but not hard like regular North American ice cream.

[@FoodNouveau]

Thank you for your kind feedback! Unfortunately, I'm afraid I'm not able to help with that elusive Dutch ice cream you enjoyed. The description does sound like gelato. Do you think it might have been it? I hope you'll find answers as you keep digging about this! Very intriguing.

[@pankajmakwana2300]

Hi thank you for a wonderful video. I have been trying various methods but have not tried cornstarch and egg, which is why i suppose it has not come out creamy so i will try your method and let you know. I hope your masterclass will reach millions!!

[@FoodNouveau]

Thanks so much for your kind comment! I hope you gave my recipe a try and that you loved the results. Don't hesitate to write back, I'd love to hear your feedback!

[@johannerichard3746]

Thanks so much for sharing! Tes explications sont claires et complètes! Do you also make other recipes in your machine?

[@FoodNouveau]

Thanks for the message Johanne! Gelato has my total and abiding heart, but I do use my ice cream machine to make sorbet once in a while 🙊😉

[@jenniemoi1020]

Just came across your channel and you had me at Gelato 🍨 Thank you for sharing your excellent tutorial 💞 Just a safety tip, please use tempered glass containers or wait until hot liquid sufficiently cooled before pouring into plastic container. Looking 👀 forward for some delicious 🤤 homemade gelato this summer. Cheers from hot 🥵 hot 🥵 Nevada 🥰

[@FoodNouveau]

Thanks for the tip! I hope the class will inspire you to get churning because homemade gelato sure is the most delicious way to keep cool! Let me know how it goes 😉

[@jamc666]

feel like ordering one of them gelato maker 😋

[@FoodNouveau]

I think you must 😏

[@falgosh5956]

In addition to being stunning, the woman is a gifted teacher.💯💝💖

[@FoodNouveau]

Wow, thank you 🤗

[@sebastianamatthews9483]

Very interesting. From Portugal

[@FoodNouveau]

Thanks for watching!

[@cooksuncookingtahirali]

Yummy and delicious recipe and your cooking style very sophisticated ❤❤❤❤I like subscribe

[@FoodNouveau]

Thank you so much 🙂

[@prezodent2371]

I’ve used your recipie to make amazing ice cream I’ve made chocolate mango pistachio strawberry blueberry for thickening agents I avoid eggs and use a cornstarch slurry or carrom gum powder , it needs a bit of practice though but a fabulous recipe

[@FoodNouveau]

How interesting! I'm so happy you've been able to adapt my recipes using your preferred ingredients. Thanks for the feedback!

[@JazzyVR1]

Thank you for all the education about gelato. I want to make a hazelnut gelato (no chocolate in it), which I assume would be similar to making the pistachio gelato?

[@FoodNouveau]

Yes, follow the pistachio gelato recipe and simply substitute roasted, peeled hazelnuts for the pistachios. You'll find tips to roast and peel hazelnuts in my gianduja gelato recipe: foodnouveau.com/gianduja-gelato/ I hope you'll like this delicious variation!

[@cherryblossom1835]

Thank you for these amazing recipes. How much ready made pistachio paste should I use for this if I am not making my own?

[@FoodNouveau]

Storebought pistachio paste is a lot thicker than homemade and very intense in flavor, and they also vary from brand to brand. For the best result, I would purchase a high-quality one with the ingredient label that states "100% pistachios" (no additives or sugar). I don't recommend using pistachio butter or a sweetened pistachio paste. Start by whisking 1/3 cup pistachio paste into your custard, then look at it and taste it. If you like the color and you can clearly taste the pistachio flavor, you're all set. You can add more as needed. Make sure to cool the custard completely, then churn as indicated. Hope these tips will be helpful!

[@doraevans967]

I will make it soon!! Thank you for the recipes and techniques. Can you give me a recipe for maple syrup gelato? Thank you

[@FoodNouveau]

I'm currently working on a maple gelato recipe!! Will share it as soon as it's ready.

[@MegaMar20]

Very informative. Thanks from India.

[@FoodNouveau]

Glad it was helpful! 🙌🏼

[@guillermotorrejonc9084]

thank

[@s0109462]

Thank you for your very clear and comprehensive video! I just noticed that the ratio milk and cream differs from the recipe of your sicilian style gelato. I’m a bit confused which recipe I should use. Could you give some advice? Thanks

[@FoodNouveau]

Hi there! The short answer is: both versions of the recipe work. I filmed the recipe a few years ago, and over time, I've kept on tweaking and adjusting my recipe, which explains why the recipe you'll find on my site differs slightly from the one I demonstrate in the video. The differences are subtle though, and both versions produce delicious gelati! 😉

[@user-ps6ib6hg5l]

No hot liquid in plastic. No bueno. I love your recipes and way of teaching.

[@FoodNouveau]

Thanks for the feedback!

[@hamoudelmogy289]

مرحبا بك احسنت في عمل آيس كريم كنت أبحث عن طريقة عمله الحمد الله وجد الطريقة المثلى أشكر علي ماافادتني

[@FoodNouveau]

Thank you for your kind comment! I hope you'll enjoy making gelato from scratch. Let me know how it goes!

[@raynierllewis2827]

Pistachio looks very good

[@FoodNouveau]

One of my top three favorite flavors! It’s such a beautiful, delicious, and luxurious trip 😍

[@kimberleyindovina3788]

Thank you for sharing a Sicilian base! This is a very exciting find, as I’m half Sicilian. I’m so sorry someone stole your video. I don’t know what is wrong with people. Anyway, I will be making your base and will come back to comment here when I do. I’m curious, I bought a Cuisinart ICE-100 which has a compressor. This machine only has one speed for ice cream, gelato and sorbet, but two paddles, one for gelato and one for ice cream. I’m concerned now that you say gelato is churned at a slower speed if I can’t slow it down. I’ve made a few flavors so far which were delicious but in all honesty, it was like ice cream in my opinion. I’m looking for a very thick and very stretchy gelato. I’m going to try your base and hope it achieves this for me, but if your base is not typically thick and stretchy, do you have any suggestions on achieving that? Do I need to return the Cuisinart and get a machine that allows to go slower? I wonder if the different paddle is enough or if corn starch is enough. I have used stabilizers such as guar gum and a mix called Perfect Gelato but I’m still not getting the consistency I really want. Any suggestions would be great! Thanks so much!!!

[@FoodNouveau]

Hi there! Thanks for taking the time to write, I appreciate it. As I mention in the video, home ice cream makers all churn at a lower speed than commercial ones, so the machine you have most likely already churns at an ideal speed for gelato. As for texture, I do not use stabilizers or other such ingredients. I do understand when you say you're looking for a "stretchy" texture, such as the one you'll find in ice cream served in gelato shops. I think this soft yet frozen texture is largely due to the regulated temperature at which gelati are kept in these shops (i.e. warmer than regular or home freezers). They also do use stabilizers to prevent ice crystals. I've never found them necessary to achieve an outstanding result at home, though! I find that the texture of homemade gelato is at its very best if you enjoy it within a week. Past that, some ice crystals will start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be as smooth. I'll be honest though: gelato never lasts that long in my house! 😉 If you want to push your research further, I think you should seek the advice of commercial gelato makers, or look for a commercial gelato class. I'm sure you'd pick up tips that would allow you to perfect the gelato recipe of your dreams! Good luck with all that, and if you do try my recipes, I'd love to hear your feedback.

[@kimberleyindovina3788]

@@FoodNouveau Thank you so much for your detailed reply! That’s so appreciated! I would only be keeping it in my freezer. The two flavors I’ve made, mint chocolate chip and Irish Cream with pecans have been delicious, but taste more like ice cream to me than the stretchy effect I’m looking for. I’ll take your advice and keep researching. I haven’t been home, but when I am, I will definitely try your recipe and let you know how it goes! Thanks so much!!

[@jenniperri3083]

Great video! Does the maple syrup in the berry gelato change the flavour compared to using granulated sugar?

[@FoodNouveau]

Hi there! If you didn't say anything, I doubt anyone would notice. But if you love maple syrup as much as I do, you'll appreciate the aromatic quality it adds to the flavor of the gelato! Same with using honey, it gives a gelato floral undertones. Each sweetener provides its qualities to the frozen treat, with regular granulated sugar being the "neutral" one. You can play around with sweeteners and find out which one you like the best!

[@jenniperri3083]

@@FoodNouveau thank you for replying. I actually made your berry gelato using strawberries and the maple syrup and it was a hit with my kids. Absolutely delicious! And I made your pistachio one yesterday, also delicious. I’m looking forward to trying all your flavours. Thank you again

[@billwu8581]

I've learned so much from this video you made. Thank you! I just have 1 question regarding fruit based gelato. Have you tried simply just blending the fruits and syrup together without simmering them for 10 mins? Would the results have tasted differently?

[@FoodNouveau]

Hi there! Sorry it has taken me a while to get back to you! Cooking the fruits helps evaporate some of the excess water contained in the fruits, which can lead to ice crystals in the gelato. It also concentrates the flavors of the fruits you’re using!

[@billwu8581]

​@FoodNouveau well my wife sure appreciate the gelato I made from your recipe =). Thank you!

[@LanNguyen-os9pb]

Hello Marie @FoodNouveau, can you please let me know if I need to change anything for the ice cream base if I would like to make Taro ice cream? TIA!

[@FoodNouveau]

I've never used taro to make gelato, so I won't be able to provide any tips, sorry!

[@radouaneklouch4725]

Thank you so much for the teachings, very instructive ❤ My question: do we need to simmer on heat all fruits on fruit based gelato like mango or peaches, the fruit based gelato notes that's attached in the links seemed a little bit confusing to me 😢 Very grateful ❤

[@FoodNouveau]

Hi there! To make a fruit gelato, you simply need to add 2 cups fruit puree to a gelato base. If you've got in-season fruits that are ripe and super sweet, you could puree them raw, sweeten to your liking (if needed) using superfine sugar so as to avoid affecting the texture of the gelato, and then add them to the gelato base and churn. You can use commercial fruit purees, too! In short, you don't need to cook fruit purees. I do it because it's easier to dissolve sugar in hot liquids and also because I find I reach a smoother texture that way. I'm sorry you didn't find the document about making fruit-based gelati super helpful. Could you tell me know more about what you found confusing? I'm always happy to improve! That said, I hope my answer was helpful. Happy churning!

[@radouaneklouch4725]

Very helpful, and so grateful again to your prompt response and your availability, The notes was clear enough, I was locked on cooking the fruit version I don't know why 😅 Your video is wonderfully made, that's what I call passion Thanks again for sharing

[@eliaslemmens7407]

thank you for the lovely video. I have just bought an ice cream machine. I can't wait to try it out 🍨😁

[@FoodNouveau]

This masterclass is going to be so useful to you then! I hope you'll come back and let me know how were your first churns.

[@eliaslemmens7407]

I made my first time gelato. I could maybe use some extra tips. My gelato gets very hard in the freezer and hard to scoop. The texture is also not smooth, I think ice crystals are forming. How can I avoid these?

[@ildus48]

I have made your vanila and chocolate gelato, perfect, my husband is a huge fan of them. I would like to make mango gelato using your base recepie and canned, sweetend mango pure. What would be the right ratio, base gelato + how much mango pure? I assume making pure from fresh fruits will be less by boiling it with the sugar. Thank you so much

[@FoodNouveau]

Hi there! I'm so happy you guys are fans of my vanilla and dark chocolate gelati! They're my favorites. The ratio I use for making fruit gelati is one batch gelato base (either traditional or Sicilian-style) to 2 cups (500 ml) fruit puree. I usually cook fruits to produce the purees I use in my gelati, but if you've got in-season fruits that are ripe and super sweet, you could puree them raw, sweeten to your liking (if needed), and then add them to the gelato base and churn. You can use commercial fruit purees, too! I would choose the same ratio (1 batch gelato base to 2 cups fruit puree), whichever type you use. I hope this helps!

[@cheungpaul9483]

Thanks for the amazing tutorial. I have a quick question, Is the amount of sugar used critical to the formation of gelato or can we use any sugar alternative instead of sugar ? Can we use less sugar ? Because I noticed you didn't put any sugar in your vegan gelato.

[@FoodNouveau]

Hi there! As a general rule, sugar helps lower the freezing temperature of liquids used in ice cream and gelato, which means it keeps the gelato's texture a bit softer and creamier. It also makes the gelato more delicious, too 😉 I do use sugar in my vegan gelato, I incorporate it both in the vegan gelato base and the mango puree (see recipe here: foodnouveau.com/how-to-make-vegan-gelato/#recipejump) You can, however, play around with the quantities of sugar you use to find the flavor you like best. For example, if you're using very sweet, ripe mangoes to make the vegan gelato, you could use a bit less sugar than the recipe states (say, 1/2 cup instead of 3/4 cup). I wouldn't forgo using it completely though, as it will for sure affect the flavor and shelf life of your gelato.

[@sinasa2]

Great video. Just one question? Are there any substitutes for corn starch?

[@FoodNouveau]

Hi there! Cornstarch is only used in the Sicilian-style gelato base and in the vegan gelato base. I'm not sure if you're looking to make vegan gelato? If not, I would recommend making the classic gelato base, which uses egg yolks as a thickener! You can get the recipe here: bit.ly/FNClassicGelato

[@sinasa2]

Thanks!

[@cookingwithfluffytiny4371]

I like this video. The teacher dress like house dress I feel comfortable like watching life simple homely feeling

[@FoodNouveau]

Happy you're enjoying the class!

[@gavin.d.m]

Try a Mr Whippy ice-cream in the UK 😋😋😋

[@FoodNouveau]

I had to Google that! 😅 Will for sure give it a try when I travel to England (which I hope will be in the near future!! 😍)

[@edwardgianni7887]

Hi Marie. I notice that your fruit based recipies call for 2 cups of fruit puree. That is almost 2/3 as much as your base recipe which looks to be a little over 3 cups. I was wondering if the extra water content in the puree might create an extra ice crystal challenge. Any thoughts?

[@FoodNouveau]

I've never had any issues with ice crystals, but I do recommend homemade gelato should be enjoyed ideally within a week, or two weeks tops. Past that, some ice crystals will inevitably start forming in any gelato variety (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning. In any case, gelato never lasts long at my house and I suspect it might be the same at yours, too 😉

[@edwardgianni7887]

@FoodNouveau Thank you. You are correct about the gelato not lasting long. Two days each for the classic vanilla and pistachio with Sicilian. All by me except for a couple of scoops for someone else. 😊

[@marjoriegonzalez5311]

Hola Marie, saludos cordiales desde Venezuela. Si no tengo máquina de helados, no puedo hacerlo de otra forma?

[@FoodNouveau]

Hola Marjorie, hacer gelato requiere una máquina que congela lentamente la mezcla mientras la revuelve constantemente. Esto es lo que crea la deliciosa textura del gelato. Sí existen recetas de helado sin necesidad de una máquina, pero el resultado simplemente no es gelato. No me gusta animar a las personas a comprar un electrodoméstico cuando no es necesario, pero en el caso del gelato ¡no hay otra opción!

[@marjoriegonzalez5311]

@@FoodNouveau gracias por tu franqueza Marie.. aquí en mi país la situación económica está muy desfavorable para muchos y me incluyo... Trataré de hacer el esfuerzo. Me parece buena idea para negocio. Que piensas?

[@millstap]

My daughter gifted me a nice ice cream maker for my birthday. But, I preach that eating ice cream every day is not a good practice. I decided to give the Sicilian gelato recipe a try. My son-in-law is from Empoli, Italy just outside of Florence and I thought maybe I could impress him since he is an executive chef at Domenica in New Orleans. I got hooked on gelato very quickly on our trips to Florence. I also had made homemade ice cream many years ago and since the results were mediocre, I thought there was no way to make home ice cream as good as store bought like Bluebell or other classics. Boy was I wrong. I have to say this is the best vanilla gelato or ice cream I have ever tasted even when compared to the homemade gelato at Domenica. Now, I am going to attempt the pistachio gelato for my wife's birthday this weekend but will use the tradition gelato base as preferred by Marie in that recipe. It has whole milk, no cream and five egg yokes. So, I will compare the two, traditional and Sicilian styles. Right now, I don't know how you can beat the Sicilian recipe. We'll see this weekend.

[@brigidlaffey7343]

Was your son-in-law impressed 😉😉

[@FoodNouveau]

It was such a delight to read your message! Sicilian gelato has my heart, and it's so versatile, but the regular base is also delicious. You'll see that the texture is a bit different, just as rich and silky but it does feel different on the tongue. I bet you'll fall in love hard for the pistachio gelato!! Let me know how it goes 😉

[@millstap]

@@FoodNouveau Last night my Italian son-in-law tasted the pistachio AND dark chocolate gelatos. Everyone loved it except Vale (but I think he was secretly impressed). Since he is an executive chef, I think he is prone to criticism of another’s cooking. I tried the classic base for the first time and totally scrambled the eggs. I had to start over and I switched back to the Sicilian base since it was much easier. I now wish I would have use my immersion blender after the food processor to get the pistachios into a paste. The tiny bits of pistachios took a little away from the creamy texture but the flavor was perfect. The dark chocolate was so rich, my daughter called it ganache-like. Both were made using the Sicilian base. So far, even though these were amazing, it’s going to be hard to beat the vanilla gelato. I did a little research on keeping the egg base from scrambling and I will monitor the milk temperature with a thermometer to be sure I don’t overcook the yolks. I might try it this weekend when I make a mint chocolate gelato for my other daughter’s family. Wish me luck. I didn’t find a recipe of yours so I’m blended two other recipes.

[@heiaolafsdottir7208]

Hæ I really liked your video and your recipes. I have to get a icecream-maker to try them :) But how can I make them less sweet. I can't consume alot of sugar and usually get "sick" of the gelato because it have so much sugar (but it is worth it...). So my question is can you make gelato with less sugar or sweetner (or a mix of both)? Thank you :)

[@FoodNouveau]

If you’re using very ripe, sweet fruits, you could definitely lower the sugar content according to your taste. For example, during the summer, I make strawberry gelato with the ripest, sweetest fruit, so I often use less sugar, up to a half less. As long as you cook the fruits to concentrate the flavors, you’re fine! Let me know how you choose to go when you churn your first gelato! 🙌🏼

[@vilinadaphne2057]

Hi, I know I'm a little late but I was just wondering, with your sicilian-style gelato base made with fruit, would it be possible to use lemons or limes in that situation? or would the recipe vary for the more sour fruits?

[@FoodNouveau]

Hi there! Sorry for taking a while to reply. I've got a lemon gelato recipe coming to my site soon, but here's the scoop: to my Sicilian gelato base, I incorporate the zest from two lemons to the hot custard (when you'd otherwise incorporate vanilla.) Finish the custard, then right after incorporating the egg yolk, whisk in 3/4 cup (180 ml) freshly squeezed, strained lemon juice. Cool and churn as indicated. Here's the link to my Sicilian gelato base recipe: foodnouveau.com/sicilian-style-gelato/ I hope you'll give my lemon gelato a try, it's so delicious and refreshing! I'd love to hear your feedback.