Gelato Recipe

Gelato Preparation

1. 1

   Prepare Vanilla Gelato Base

   In a saucepan, combine the whole milk, heavy cream, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat over medium heat until the sugar dissolves and the mixture is steaming, but do not let it boil.

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk the egg yolks until they become pale and thick. Gradually pour in the hot milk mixture while continuously whisking to temper the yolks.

3. 3

   Cook the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F). Remove from heat and strain the mixture into a bowl to remove the vanilla pod and any cooked egg bits.

4. 4

   Chill the Base

   Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for the best flavor.

5. 5

   Churn the Gelato

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

6. 6

   Freeze the Gelato

   Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

7. 7

   Prepare Chocolate Gelato (Optional)

   For chocolate gelato, mix in cocoa powder during the heating step with the milk and cream. Follow the same steps as above for chilling and freezing.