The better the vanilla you use, the more the deep vanilla flavor comes through in every single bite. I highly recommend using the highest quality of pure vanilla that you can find. It’s quite possibly the best tasting vanilla ice cream I’ve had in a long time, made right in the comfort of my own kitchen. Next, let’s talk about the vanilla that serves as the main flavoring in the base of this incredible dessert. It’s also made without egg yolks, and that’s the main difference here that reminds me of those sunny days in Italy. ![]() Traditional gelato is made with more milk than cream, and it’s churned more slowly to add less air to the mix, creating a more dense mixture. You will feel like you are eating a cloud of happiness. Something about the combination of heavy cream and milk in this particular base creates a rich, dreamy batch of sweetness no one can resist. This homemade frozen dessert has that texture. It was pure heaven to indulge in a cone on my way back from classes when I lived there, and I still have dreams about those triple-scoop cones that I would spend all my extra money on. The smooth and creamy texture of gelato struck me as something completely unreal. When I lived in Rome in college, I lived off of gelato for several days of each week. ![]() ![]() I wholeheartedly mean it when I say that it will change everything you think you know about homemade ice cream.įirst, let’s talk about the texture. This dessert is going to change your life.
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