Yep, you see it right. We are making no-ice-cream-machine-needed Ultra Easy Vanilla Bean Gelato. No need to chill the freezer bowl 1 day before, no need to mix the gelato mixture every hour. Fancy can be easy, too.
So, the temperature unexpectedly hit 82°F last week. I definitely am not ready for summer like the rest of people in Seattle (where did spring go?). I wore a pair of JEANS when everyone else was in tank tops and shorts. Came home totally regret my decision with sweats. I need some ice-cream. Now.
Oh wait, where is my ice-cream machine?
Like I said, I am not prepared for summer. So does my ice-cream machine. The freezer bowl definitely is not frozen and I cannot wait for another 24 hours. Instead of thinking which ice-cream shop should I go like any normal people would, my brain instantly starts searching for recipes. I suddenly recall a gelato recipe from a Japanese ice-cream book I have. It is described as “easy to make, light in texture, but full of the classic vanilla flavor”. It sounds exactly what I want.
The process is REALLY EASY. I am surprised by how little heavy cream the recipe requires. The texture of the gelato is more sorbet-like but not icy at all. The flavor is on point thanks to the vanilla bean. I am not even a fan of vanilla flavored desserts, but I could eat the whole pint. My mom, who only eats vanilla ice-cream, said this Vanilla Bean Gelato officially became her favorite. What I love about this recipe (or any Japanese recipes) is it calls a smaller amount of each ingredient and produces a small batch. Perfect if you live alone or make desserts for two.
Try this Japanese Ultra Easy Healthier Vanilla Bean Gelato recipe, if you like
Creamy vanilla flavor,
Perfect for summer,
And easy to make Vanilla Bean Gelato.
I will definitely try more recipes from this book next time we have an 80°F day in Seattle. Until then, let’s enjoy this Japanese Ultra Easy Vanilla Bean Gelato together. Cheers!
Japanese Ultra Easy Vanilla Bean Gelato
Yield: Less than a pint
Recipe from Kumiko Yanase 柳瀬久美子
1. 300ml (1 1⁄4 cups) milk
2. 85ml ( 1⁄3 cups) heavy cream
3. 65g (1⁄3 cup) granulated sugar
4. 1g (1⁄4 tsp) kosher salt
1. Cut the vanilla bean in half and take the seed out. Add all ingredients (including both vanilla bean and seeds) into a small saucepan and heat over medium heat. Use a spoon or spatula to mix until the sugar fully dissolved.
2. Move the saucepan from heat before the mixture start to boil (about 194.0 °F/90 °C, you should see little bubbles forming).
3. Strain the mixture over a medium bowl and let the bowl sit into an ice bath. Use a spatula to quickly mix until the mixture cools down to room temperature.
4. Pour the mixture into a clean baking sheet and cover with plastic wrap. Freeze it for at least 3 hours. When ready, cut the frozen mixture into 6 pieces and throw into a blender/food process. Blend until creamy. Enjoy your gelato immediately or transfer to a freezer safe container. Best consumed within a week.
Observations & conclusion:
1. If you have never tried a Japanese recipe, add 2 more tablespoon of sugar. Japanese desserts are less sweet than most American desserts.
2. DON’T RUSH. If the gelato mixture is not completely frozen on the baking sheet, blending it will make it watery. Hence, icy gelato.
3. You could possibly use vanilla paste instead of vanilla bean, but I wouldn’t use vanilla extract. Heating the vanilla seed and pod with dairy makes a big difference flavor wise.
Serving size: 1/4 Calories: 168.2 Sodium: 42.2 mg Fat: 8.7 Sugars: 20.9 g Protein: 3.0 g