Homemade gelatos are the best and my cranberry and eggnog gelato are perfect for the holiday season.
Each recipe will make a little more than a quart of homemade gelato, and depending upon how you serve it could be for 1 person or up to 6.
If you’ve never made ice cream or gelato, you really don’t know what your missing. To me, the big difference in gelato is the use of mostly milk instead of heavy cream. I do use some heavy cream to help with the consistency, but if you use too much heavy cream it becomes too heavy and instead of the intense flavors of the main ingredient, the cream and the sugar become the star of the show.
A gelato maker does not put as much air into the finished product as does an ice cream maker and this helps intensify the flavors. You will find gelato recipes that call for a custard don’t seem as flavorful as the easy version. What could be easier than mixing up your ingredients and in just a few minutes? After that, the machine does all the work.
If you love Gelato you might also like these recipes:
- Strawberry Gelato Recipe
- Strawberry Ricotta Gelato
- Meyer Lemon Gelato
- Blackberry and Mango Gelato Recipes
If you’ve tried my Gelato recipes or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
Eggnog Gelato & Cranberry Gelato
Ingredients
Eggnog Gelato
- 2 Cups Eggnog very good quality
- 1 cup Heavy cream
- 1 cup whole milk
- 2 tablespoon Meyer’s Dark Rum optional
- 1 teaspoon ground vanilla bean
- ¾ cup sugar
Cranberry Gelato
- 2 cups whole berry cranberry sauce homemade
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup sugar
Homemade Cranberry Sauce
- 2 cups fresh or frozen cranberries
- 1 cup water
- 1 cup Sugar
- 1 tablespoon fresh lemon juice
Instructions
Eggnog Gelato
- mix all the ingredients together in a bowl, using a wire whip to make sure all the sugar is dissolved.
- Add mixture to your ice cream or gelato maker and follow instructions from manufacturer for freezing.
- Place finished gelato into another container and freeze overnite for best results, or at least 2 hours if you can’t wait!
Cranberry Gelato
- Mix all the ingredients in a large bowl, using a wire whip to make sure all of the sugar is dissolved.
- Add mixture to your ice cream or gelato maker and follow instructions from manufacturer for freezing.
- Place gelato into another container and allow to freeze overnight.
Fresh Cranberry Sauce
- place all ingredients in a small sauce pan and bring to a boil, allow to continue a slow boil for 5 minutes
- reduce heat and allow to simmer for 15 minutes, sauce will thicken
- allow to cool for about 20 minutes, then refrigerate over night.
- Cranberry sauce will become jellied when fully chilled.
Joann Molek
The cranberry gelato was the first recipe I tried with my new Cuisinart gelato/ice cream maker. Wow. The only thing I did different was use an immersion blender on the cranberries to make a smoother texture. Perfection. Can’t wait to try the eggnog gelato. I used to hate eggnog until I made it homemade for my stepson. I never knew what I was missing! YUM!
Chef Dennis Littley
great idea with the immersion blender on the cranberries. The egg nog gelato was one of my favorites, I hope you enjoy it. I have a few other gelato recipes on my site as well.
Chef D
just use the basic recipe and interchange the ingredients you have on hand, I’ve made strawberry, blackberry, mango, and lemon so far using the same recipe for the cranberry gelato.
thanks for stopping by!
Charlotte Julienne
Lovely blog and fantastic photos!
Chef D
Thank you!