Neapolitan Gelato

Neapolitan Gelato

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Credit: Keith Gardiner, CEC, CCE, CCA, AAC, culinary instructor, The Katherine A. Ragsdale School of Hospitality Education at Guilford Technical Community College, Jamestown, N.C.
Sizzle, Fall 2011


14 oz. ripe strawberries
1 fresh vanilla bean, split and scraped
8 oz. dark chocolate
2 oz. cocoa powder
24 oz. milk
8 oz. heavy cream
14 oz. pasteurized egg yolks
1 oz. sugar


1. Mise en place all ingredients: strawberries, vanilla bean, chocolate, cocoa powder, milk, cream, egg yolks and sugar. Measure ingredients by weight for best results.

2. Prepare gelato base by heating milk to just below boiling. Mix egg yolks and sugar together; slowly stir in milk to temper yolks. Cook mixture over double boiler, stirring constantly to 170°F. Cool over ice-water bath.

3. Place measured ingredients in three Pacojet beakers. Add strawberries to first beaker. Add chocolate and cocoa to another. Fill final beaker with gelato base to line; top with vanilla bean seeds.

4. Freeze beakers at -4°F to -10°F for 24 hours. When ready to spin, remove beakers from freezer. For best results, move beakers directly from freezer to Pacojet.

5. Spin each beaker completely, about 3½ minutes. While doing this, hold blue button to limit overrun and keep gelato’s richness.

6. A: Remove beakers. Check consistency. Cover; label. Store in freezer for service. B: Serve in cup, cone or as plated dessert. Here, gelato is served as a plated dessert with quenelles of each flavor accompanied by fresh macerated berries, whipped cream and caramel sauce.

To keep product from overflowing, never overfill Pacojet beakers. Always freeze beakers with ingredients for 24 hours at -4°F to -10°F. After spinning, store beakers in freezer for service. Level off top of unused product in beaker to prolong the life of Pacojet blade; refreeze, and spin as needed for later use.

Sizzle - Fall 2011 Issue


6 servings


Dessert, Sizzle

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