Best 2 White Chocolate Gelato Recipes

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White chocolate gelato is a luxurious and creamy frozen dessert that is perfect for any occasion. Made with fresh cream, milk, sugar, and white chocolate, this gelato has a smooth and velvety texture that will melt in your mouth. Whether you are looking for a special treat to serve at your next dinner party or simply want to enjoy a delicious dessert on a hot summer day, white chocolate gelato is sure to please everyone. With a few simple ingredients and a little bit of time, you can create this decadent dessert at home.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE GELATO



White Chocolate Gelato image

Make and share this White Chocolate Gelato recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

5 large egg yolks, at room temperature
1/3 cup sugar
2 1/4 cups whole milk
1/3 cup heavy cream
8 ounces white chocolate, chopped
1/2 teaspoon vanilla extract (use "uncolored" vanilla extract, if possible)
1/4 teaspoon salt

Steps:

  • Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
  • Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
  • Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
  • Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
  • Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
  • Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
  • Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
  • Refrigerate until cold, at least 4 hours or overnight.
  • As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
  • Freeze the custard in your ice cream machine according to manufacturer's instructions.
  • Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.

LAYERED BROWNIES WITH WHITE-CHOCOLATE CARAMEL AND COCOA NIB GELATO



Layered Brownies with White-Chocolate Caramel and Cocoa Nib Gelato image

Provided by Michael Fagnoni

Categories     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Vanilla     Birthday     Chill     Butter     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 27

Candied pecans:
1/2 cup sugar
1/4 cup water
1 cup pecan halves, toasted
Brownies:
1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 large eggs
1/2 teaspoon vanilla extract
White-chocolate caramel:
3 tablespoons water, divided
3/4 teaspoon unflavored gelatin
4 1/2 tablespoons sugar
Pinch of salt
6 tablespoons heavy whipping cream
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1 1/2 tablespoons unsalted butter, diced, room temperature
Bittersweet-chocolate ganache:
2/3 cup heavy whipping cream
6 ounces bittersweet chocolate (54% to 60% cacao), chopped
Cacao Nib Gelato
Special Equipment
8x8x2-inch metal baking pan

Steps:

  • For candied pecans:
  • Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
  • For brownies:
  • Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
  • Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.
  • For white-chocolate caramel:
  • Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
  • Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
  • For bittersweet-chocolate ganache:
  • Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.

Tips:

  • Use high-quality white chocolate. This will make a big difference in the flavor of your gelato.
  • Make sure your cream and milk are very cold before you start churning. This will help the gelato freeze more quickly and smoothly.
  • Don't over-churn the gelato. If you churn it for too long, it will become icy and grainy.
  • If you don't have an ice cream maker, you can still make gelato. Just freeze the gelato mixture in a covered container for at least 4 hours, stirring it every 30 minutes. Once it's frozen, transfer it to a food processor and blend until smooth.
  • Serve the gelato immediately, or store it in the freezer for up to 2 weeks.

Conclusion:

White chocolate gelato is a delicious and refreshing treat that's perfect for any occasion. It's easy to make and can be customized with your favorite toppings. So next time you're looking for a sweet treat, give white chocolate gelato a try!

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