Gelato Recipe
Make Gelato Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Custard
Flavoring (vanilla)
Finish / Stabilize (optional)
Method
Base Custard
- 1
Warm milk and cream
In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Add the scraped seeds from 1 vanilla bean plus the bean pod (or add 1 teaspoon vanilla extract later instead). Heat mixture over medium-low heat until it is hot and steamy but not boiling (small bubbles form at the edges), about 5–8 minutes. Remove from heat and let steep for 15 minutes if using a vanilla bean to deepen flavor.
- 2
Whisk yolks and sugar
While the milk is warming, place 6 large egg yolks in a medium bowl and whisk lightly to break. Add 3 tablespoons granulated sugar and 1 teaspoon fine sea salt, then whisk until the mixture is pale and slightly thickened, about 1–2 minutes.
- 3
Temper eggs
Return the milk mixture to a gentle simmer. Slowly pour about 1/3 cup of the hot milk into the yolk mixture while vigorously whisking to temper the yolks. Continue adding the hot milk in a thin stream, whisking constantly, until about half the milk has been incorporated and the yolks are warmed, then pour the tempered yolk mixture back into the saucepan with the remaining milk.
- 4
Cook custard
Cook the combined mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and registers 175–180°F (79–82°C) on an instant-read thermometer. Do not boil. This should take 5–8 minutes.
- 5
Strain and cool
Immediately remove the pan from heat. If you used a vanilla bean, remove and discard the pod. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. If using vanilla extract instead of a bean, stir it in now (about 1 tsp). If using invert sugar or light corn syrup, whisk in 2 teaspoons now. Stir in 1 tablespoon vodka if using. Place the bowl in an ice bath (bowl over another bowl with ice and water) and stir occasionally until the custard cools to room temperature, about 15–20 minutes.
- 6
Chill
Cover the custard with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate until thoroughly cold, at least 4 hours or preferably overnight. Chilling improves texture and flavor melding.
Churning and Freezing
- 7
Prep ice cream machine
If your ice cream maker requires a frozen bowl, ensure it has been frozen according to the manufacturer's instructions (usually at least 24 hours).
- 8
Churn
Pour the chilled custard into the ice cream machine and churn according to the manufacturer's directions, usually 20–30 minutes, until the gelato reaches a soft-serve consistency. Gelato is churned slower and at a slightly warmer temperature than American-style ice cream, producing a dense, silky texture.
- 9
Firm up in freezer
Spoon the churned gelato into a shallow, airtight container (metal pans freeze and thaw faster). Press parchment paper directly onto the surface to minimize ice crystals, close the lid, and freeze for at least 2–4 hours to firm up to scoopable firmness. For a very dense gelato, freeze 4 hours or overnight.
- 10
