Growing up in a sea front village in Southern Italy, summer means warm nights strolling through the village, eating gelato. Gelato for us is more than a simple treat, it is also a social gathering and you would meet up with your friends and go for an ice cream. Now that I live in London, I miss all this. I miss the after dinner walks with my friends or my family, stopping by the usual Gelateria and slowly walking in the street to the belvedere. I miss looking at the sea with an ice cream, and meeting the people I know to talk about life in general. For Italians, gelato is a way of fighting time, you don’t devour the ice cream you gently relish it.
A couple of days ago, I received a Springlane ice cream machine they are launching in UK to test. I was super happy! I love ice cream, but I rarely manage to find in London real Italian ice cream, what we call gelato, which is smoother and denser than normal ice cream. In two days I tried three different recipes. I went a little crazy, but I just love the idea of trying my mum’s recipes from when we were kids (we had a small gelato machine) and to finally eat an Italian ice cream here in London comfortably on my sofa!
Springlane Emma - Ice cream machine
Serves: 3-4 people
Prep: 15min + allow 20min to cool in the fridge
Cooking: 60min (depending on your ice cream machine)
Mamma Flora’s Tip: For the best ice cream, prepare it a few hours before serving.
Ingredients:
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250g milk
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150g cream
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100g sugar
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50gr dark chocolate
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3 yolks
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1 vanilla pod
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A drop of vanilla extract
Tools:
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Ice cream machine - I used Springlane Emma, which I found very easy and straightforward to use, and their booklet about ice cream recipes is very useful too
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2 bowls
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1 pot
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A whisker
Method:
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Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan
- In the same pan add the milk and bring to boil (I usually add also the pod in the milk as it’s very fragrant)
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Then remove from heat and leave it to cool. (Take out the vanilla pod)
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In a bowl, whisk the yolks and the sugar until it becomes a smooth cream. Add the cream and the cold milk and whisk again until smooth
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Place the bowl in the fridge for 20min. The mixture then is ready to become ice cream
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Follow the instructions on your ice machine and voila, a perfect Gelato!
- Add chocolate chunks when serving
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I suggest you eat it straight away, or better if you place it in the freezer for 2 hours before serving
