Category Archives: Gelato

A reader from Boston asks:

Dear Ask a Cyber Lawyer:

I see that you create home made gelato recipes as a hobby.  I have tried making my own gelato a few times, but, it keeps on curdling when I heat up the custard.  Are there any tricks to prevent this?

The primary purpose of this blog is answering questions about internet and digital media law, and reporting on issues in the news.  Every good blog has it’s diversionary topics.  I guess the art of making gelato would be a good one for this blog.  After all, who doesn’t like delicious, smooth, and creamy gelato?

The key to keeping your gelato from curdling is tempering the eggs with the hot milk very slowly, and then cooking the custard over a double boiler.  Do not add your eggs to the hot milk directly, or else it will almost always curdle.  Beat your egg and sugar mixture in a stainless steel bowl.  When your milk and cream mixture comes close to a boil, turn off the stove.  Put one ladle of the milk and cream mixture into the bowl with the eggs, and whisk it for about 10 seconds.  Repeat this process until all of the milk and cream is combined with the eggs and sugar.  Meanwhile, wash out the sauce pan and fill with a few inches of water.  This will be the bottom part of the double boiler.  Use the stainless steel bowl with the ice cream base as the top part.  Turn on the heat and cook your custard until it coats the back of a spoon.

There are other tricks, such as adding some corn starch to your egg mixture.  This will keep your eggs from curdling, but the end product does not taste as good, and the mouth feel is a bit off when you churn.   The corn starch tends to thicken the custard too much which will have a negative effect on the end product.

I also recommend using the type of freezing device where the cylinder turns around a stationary scraper.  This mimmicks the traditional french pot method, which results in a gelato where less air is beaten in and you end up with a thicker and creamier product.