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Gelato al Puffo Recipe
Bring some colour to your summer desserts with this bright Gelato al Puffo. Creamy, cool, and wonderfully smooth, it adds a fun twist to sunny-day snacking or simple weekend sweets.
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 500 g - 1 lb
Ingredients
- 250 ml – 1 cup milk – cold
- 250 ml – 1 cup heavy cream – cold
- 130 g – ⅔ cup granulated sugar
- 1 tsp honey
- 1 tsp vanilla extract
- 1 tsp blue food colour
Instructions
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Using a hand mixer, blend the milk, cream, and sugar until smooth.
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Add the honey, vanilla extract, and food colouring, and blend again until the mixture looks even.
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Churn the mixture in your ice cream maker for 20 to 30 minutes according to the manufacturer’s instructions.
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Transfer the gelato to a container, cover it, and place it in the freezer for at least 6 hours or until ready to serve.
Recipe Notes
If you don't have an ice cream maker, pour the mixture into a shallow container and press cling wrap directly onto the surface to limit ice crystals. Cover with a lid and place it in the freezer. Whisk the mixture every 45 minutes until it thickens and firms up.