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: https://foodnouveau.com/about/#contact
Get more of my recipes: https://foodnouveau.com
*INGREDIENTS AND TOOLS*
Basic Ice Cream Maker (with removable, freezable bowls): https://amzn.to/2yqq16H
Fancy Ice Cream Maker (with built-in compressor, no need to freeze bowls beforehand): https://amzn.to/42MJpTB
Food Processor: https://amzn.to/2WeJZHv
My Favorite Ice Cream Scoop: https://amzn.to/3Jh50wv
Whole Vanilla Beans: https://amzn.to/3cyNuBf
Shelled Unsalted Pistachio Nuts: https://amzn.to/2O1NUZD
*DETAILED + PRINTABLE RECIPES*
Classic Gelato Base: https://bit.ly/FNClassicGelato
Sicilian-Style Gelato Base: https://bit.ly/FNSicilianGelato
Fruit-Based Gelato Recipes: https://bit.ly/FNFruitGelatoRecipes
Pistachio Gelato Recipe: https://bit.ly/FNPistachioGelato
Dark Chocolate Gelato Recipe: https://bit.ly/FNChocolateGelato
Vegan Gelato Recipe: https://bit.ly/FNVeganGelato
Bonus Recipes to Dress Up Gelato: https://bit.ly/FNBonusGelatoRecipes
*EVEN MORE GELATO RECIPES: http://bit.ly/FNGelato*
*Discover my cookbooks*
French Appetizers: http://bit.ly/FNFrenchAppetizers
Simply Citrus: http://bit.ly/FNsimplycitrus
*Let’s Connect!*
Instagram: https://www.instagram.com/foodnouveau/
Facebook: https://www.facebook.com/foodnouveau/
Pinterest: https://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!
25 Comments
Very informative, thank you! 🙂
Awesome!!!! Thank you 😉 🫶🏻🫶🏻
thank you for the lovely video. I have just bought an ice cream machine. I can't wait to try it out 🍨😁
Great video thank you!
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 !
Very nice class, thank you! Will going to try for sure =)
👌✌👍
I have only two constructive criticisms:
1. Eliminate all the constant "telling us what you are about to tell us" and "telling us what you are about to show us." It is a complete waste of our time and only detracts from the value of the video by making it unnecessarily L-O-N-G-E-R in a time when everyone is already pressed. We already know why we came here and we already know why we want to watch the video. Just get on with it.
2. If most of your video is just a shot of you talking to the camera, viewers lose interest quickly. If it relates to something, show that something as you narrate. Otherwise we could just read a transcript faster.
Again, this is all meant in a positive way to give you ideas for perfecting what you are doing. I sincerely hope I have been of some assistance.
Look yummy I can’t wait to make it!! Thanks
I will make it soon!! Thank you for the recipes and techniques. Can you give me a recipe for maple syrup gelato? Thank you
So happy I found your channel and this video. The video was previously posted on some other YouTube 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!!
Great video. Just one question? Are there any substitutes for corn starch?
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.
You forgot to mention the PacoJet processor that most high end restaurants use to make the most creamy gelato from pure milk. I even make my chocolate gelato from only chocolate, water and sugar.
Hi Marie! I love gelato more than ice cream for sure. I just found your channel and have a question right away 🙂. I really want to avoid using any starch in my desserts if possible, so can I omit it in this recipe as well or is it a must? Thank you!
Lovely class, very well done!!! Just a reminder to not put hot food into plastic containers.❤
Just found your channel looking forward to more content Now on to binge watching
مرحبا بك احسنت في عمل آيس كريم كنت أبحث عن طريقة عمله الحمد الله وجد الطريقة المثلى أشكر علي ماافادتني
Thank you for sharing your passion in a beautiful video.
Terrific explanations and demonstrations, Marie!
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! 😍🙏🏻💕
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❤
Excellent video I enjoyed your video format and can’t wait to try the recipes thank you!
Thanks ❤
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