The one ingredient in the recipe that must be changed ( amount) is the sugar. Replace only one 1/2 cup of the sugar with a half cup of corn syrup . The corn syrup prevents ice crystals from forming, leaving your gelato creamy. Hope you like it Mrs. G
5 Likes
I’m disappointed. Thought it would be a gelato recipe. Probably tasty though.
1 Like
I’ll have to try the corn syrup. I usually add a very small amount of vodka for the same purpose.
I moved my black currant bushes recently and the crop was small this spring. Hopefully it will pick up, there is nothing comparable to black currants for jam, sorbet, etc.
1 Like
It is a gelato recipe, if You add a half cup of cream, but the color is so dense and the color is so deep it’s hard to want to change this recipe. You will not be disappointed.
Or try this one and still add the corn syrup. I’ve made both.
1 Like
After spending much time in Italy. I finally got my answer to the difference between gelato and ice cream. Gelato has milk. Icecream has cream. That is the real difference.
2 Likes
I could have told you that 
Gelato is stored at a higher temperature and has less air incorporated, less fat, generally smoother and denser.
It’s harder to handle from our cold freezer.
Its best straight out of a gelato machine!
1 Like