Our gelato flavors have all the signature power of Coolhaus ice cream, but with a stickier, almost chewier, texture than our ice cream.
NOTE: “Active times” do not include the making of the bases.
Our gelato flavors have all the signature power of Coolhaus ice cream, but with a stickier, almost chewier, texture than our ice cream.
NOTE: “Active times” do not include the making of the bases.
Makes about: 1½ quarts | Active time: 10 to 15 minutes
Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours—the longer it’s chilled, the better it is. We like to refrigerate our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.
In a 4-quart saucepan, combine milk and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back the of spoon and the mixture ripples, you’ve got the right consistency.)
Pour into a clean airtight container and refrigerate for 12 to 24 hours before using.
Use base within 3 to 5 days.
Makes about: 1½ quarts | Active time: 20 to 25 minutes
Oh, what this does to your tongue! Fruit and spice make everything nice. The sharp heat and cool cream blend to get the palate to stand at attention.
In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.
Process in an ice cream maker according to manufacturer’s instructions.
Transfer to a bowl and fold in diced jalapeño.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Makes about: 1½ quarts | Active time: 20 to 25 minutes
Tart, chewy dried cranberries balance this aromatic and citrusy gelato. It’s bright and fruity, and we love the ruby-red color. A dash of fresh blood orange zest brings out all the flavor.
Prepare Gelato Base, adding half of orange zest to milk mixture before heating. Proceed as directed.
Mix blood orange juice into chilled base.
Process in an ice cream maker according to manufacturer’s instructions.
Transfer to a bowl and fold in dried cranberries. Stir in remaining orange zest.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Makes about: 1½ quarts | Active time: 20 to 25 minutes
A hybrid of sweet orange and sour lemon, Meyers are intensely perfumed and less acidic than regular lemons. Their zests and juice have become popular for desserts because of their delicate and sweet floral notes.
Prepare Gelato Base as directed, adding zest of 2 Meyer lemons to milk mixture before heating. Proceed as directed.
Stir lemon juice into chilled base.
Process in an ice cream maker according to manufacturer’s instructions.
Transfer to a bowl and fold in remaining lemon zest.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Richard Meyer Lemon: Vegan Ginger Molasses Cookies + Meyer Lemon Gelato (see Building the Perfect Sandwich)
A Jersey boy, born in Newark, Richard Meier was one of five New York architects who were mentored by Philip Johnson and inspired by Le Corbusier. Meier was so proficient that at forty-nine, he became the youngest architect to receive the Pritzker Architecture Prize.
Makes about: 1½ quarts | Active time: 20 to 25 minutes
You have a bowl of the freshest, ripest, juiciest strawberries. Sprinkle just a bit of sugar on top, and drown the berries in rich cream. Taste. Die and go to heaven. That’s what this gelato is like.
In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.
Process in an ice cream maker according to manufacturer’s instructions.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Frank Behry: Snickerdoodle Cookies + Strawberries & Cream Gelato (see Building the Perfect Sandwich)
Strawberries & Cream Gelato + Snickerdoodles = Frank Behry
Few works are as distinctive as this Canadian-born, Los Angeles–based architect’s outside-of-the-box structures. Frank Gehry’s undulating curves are unmistakable around the world, and he draws inspiration for his unorthodox “lines” from crumpled-up pieces of paper. “The most important architect of our age,” as Vanity Fair christened him, has a penchant for titanium and an aversion to right angles.
Makes about: 1½ quarts | Active time: 20 to 25 minutes
The bright orange of this gelato is an ode to the Thai food scene that is so big in Los Angeles. The dairy base gives the rich sensation of condensed milk, and the black tea lends notes of star anise, tamarind, and cardamom.
Steep tea in hot milk–sugar mixture for 20 minutes, then strain through a fine-mesh sieve a few times until very few tea leaves are left.
Proceed with Gelato Base as directed.
Process chilled base in an ice cream maker according to manufacturer’s instructions.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
