Dessert

Homemade Vanilla Gelato – Recipe by Laura Vitale – Laura in the Kitchen Episode 157

Homemade Vanilla Gelato – Recipe by Laura Vitale – Laura in the Kitchen Episode 157



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen

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View Comments (32)

32 Comments

  1. corcinoj

    December 1, 2016 at 11:11 am

    This is a frozen custard recipe

  2. Arnab Roy

    December 1, 2016 at 11:11 am

    Laura, you are so beautiful!

  3. evrim aktepe

    December 1, 2016 at 11:11 am

    hey laura cows not make milk for you throw away half of the icecream to the dishmachine! They are not doing it for your wastage!

  4. khlorghaal

    December 1, 2016 at 11:11 am

    "Adh onn mediun heah, jus untih boiylnh poin" Wtf is this accent

  5. trixie9246

    December 1, 2016 at 11:11 am

    Painful presenter – Cute but painful

  6. Alaysha Kianna

    December 1, 2016 at 11:11 am

    This won't thicken up. you are using a Gas stove so what should an electric stove user do different?

  7. tyguitarlogothetis

    December 1, 2016 at 11:11 am

    wow, dont know whats more sexy, Her or her food?!

  8. Bjarke Hjortlund

    December 1, 2016 at 11:11 am

    real gelato dont use heavy cream and there are not vanilla extract in real and good gelato

  9. Joyce Swann

    December 1, 2016 at 11:11 am

    how much sugar,heavy cream and whole milk should i use. you did not mention

  10. ravina klair

    December 1, 2016 at 11:11 am

    mmmm………. that looks delishis

  11. Saud H

    December 1, 2016 at 11:11 am

    not good for health

  12. Kyle Peng

    December 1, 2016 at 11:11 am

    You should have a vanilla plant

  13. Yair Peretz

    December 1, 2016 at 11:11 am

    If you like vanilla so much go Mary it and buy it a ring and make shore it's a heshe lol or kiss a grandpa

  14. Jahi Noel

    December 1, 2016 at 11:11 am

    What is the difference between ice cream and gelato?

  15. Benjamin Rau

    December 1, 2016 at 11:11 am

    I died when she said "because we want a smooth gelato!"

  16. Henri Witteveen

    December 1, 2016 at 11:11 am

    I don't think this is a good recipe. It contains too little fat, too much water. And that will cause ice crystals especially when not using an ice machine

  17. Thomas Varughese

    December 1, 2016 at 11:11 am

    ok

  18. Jodya B.E.R.NARDUS

    December 1, 2016 at 11:11 am

    Raspberry sherbert or sorbet

  19. Vera Ateeq

    December 1, 2016 at 11:11 am

    I'm pretty sure that this is ice cream recipe and not gelato

  20. Luna Walsh

    December 1, 2016 at 11:11 am

    Laura – helpppppppppp….all went well….as soon as I added a tbspoon of vanilla bean paste it curdled and boom gone done…..help

  21. dorie pristin

    December 1, 2016 at 11:11 am

    ……

  22. c cc

    December 1, 2016 at 11:11 am

    Thanks, might give this a try!

  23. TheLadyTee

    December 1, 2016 at 11:11 am

    What is the difference between Gelato and Ice Cream??

  24. Joyce Meurer

    December 1, 2016 at 11:11 am

    Love it! Yummm

  25. Lillian Gist

    December 1, 2016 at 11:11 am

    i wish you were my mom #Laura in the Kitchen

  26. Trinity O

    December 1, 2016 at 11:11 am

    I cannot find this recipe on your website! You don't have a search engine either!!

  27. Tobra Williams

    December 1, 2016 at 11:11 am

    You are so much better now I can't even see my tweets are the same year

  28. Lisa G

    December 1, 2016 at 11:11 am

    Hi Laura, can I use 2% milk instead of whole milk?

  29. Taha Mustansir

    December 1, 2016 at 11:11 am

    hi laura, i made this today but its too sweet as well as very eggy. i followed exactly your recipe. can you please tell me what mistake i did?

  30. Southern Sweet Tee

    December 1, 2016 at 11:11 am

    Girl I could give you a big hug!!! I just made this and it's SIMPLY DILISH!!!! OM Goodness!! Thank you for this video!!

  31. Penta Holics

    December 1, 2016 at 11:11 am

    what if I want to use vanilla bean instead of extract? How many vanilla beans do I have to use??

  32. luvemcats888

    December 1, 2016 at 11:11 am

    Great video! Thanks! You mentioned that you wish you could eat the warm liquid as a soup. Actually, Hungarians and many Europeans do prepare this as a soup. They also use the egg whites, combined with sugar and beaten stiff, then they take spoonfuls of it and add it to some simmering milk, cook the mounds for a minute or so, then strain and set them aside. Once the custard is ready, they can serve it hot or cold with the mounds of cooked egg whites floating on top. 
    They call it madártej, which means bird milk. I think in English they call it Floating Islands. It's an old recipe that is well known to and beloved by Hungarians and Austrians. Nowadays, I see that many cooks take a lazier route and, instead of cooking the custard to the proper thickness, they add either some flour or some instant custard pudding mix for thickening. I can't imagine that it would taste nearly as good that way…

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