Side by side the ingredients look identical.
The difference is that the gelato recipe uses 2 parts cream to 1 part milk. The ice cream recipe uses 1 part cream to 2 parts milk. Subtle!
![](https://i0.wp.com/www.biteseeing.com/wp-content/uploads/001Ingredients.jpg?resize=512%2C417&ssl=1)
How To Make It?
![](https://i0.wp.com/www.biteseeing.com/wp-content/uploads/003HeatingCustard-1.jpg?resize=467%2C512&ssl=1)
Cook the cream, milk, and sugar together on medium heat for about 10 minutes, to dissolve sugar |
Heat until the custard mixture coats the back of a spoon |
![](https://i0.wp.com/www.biteseeing.com/wp-content/uploads/004CoatSpoon.jpg?resize=512%2C461&ssl=1)
![](https://i0.wp.com/www.biteseeing.com/wp-content/uploads/005IceCreamBaseCustard.jpg?resize=1024%2C892&ssl=1)
Pour the mixture into a container and chill for at least 3 hours (must be cold before going into the ice cream maker)
In they went, side by side. And carefully labled!
![](https://i0.wp.com/www.biteseeing.com/wp-content/uploads/0006ReadyToChill.jpg?resize=1024%2C447&ssl=1)
Once chilled, follow the directions of your particular ice cream maker to complete the process. I use a small, inexpensive Cuisinart, and simply love it!
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