Gelato Recipe

Prepare flavoring (if using vanilla bean)

If using a vanilla bean, split lengthwise and scrape seeds. Add seeds and pod to the milk for infusion. If using extract, hold until the end.

Combine whole milk and heavy cream in a medium heavy-bottomed saucepan. Add the vanilla bean seeds and pod (or omit pod if using extract). Warm the milk mixture over medium heat until it is hot and steaming but not boiling (small bubbles will form around the edge). Remove from heat and let steep 10–15 minutes if you used a vanilla bean pod, then remove and discard the pod.

While the milk is warming, whisk the egg yolks and granulated sugar in a medium bowl until pale and slightly thickened (about 2–3 minutes). Add the salt and whisk to combine.

Temper the eggs: slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to raise the yolks' temperature. Continue adding milk in a slow, steady stream (about 1 cup total) while whisking.

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil, or the eggs will curdle.

Remove the custard from heat. If using vanilla extract, stir it in now (about 1–2 tsp). For a smoother texture, strain the hot custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits.

Cool the custard quickly by placing the bowl in an ice bath (bowl in a larger bowl filled with ice water) and stir occasionally until it reaches room temperature (~20 minutes). Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Chocolate Gelato

If making chocolate gelato, whisk cocoa powder into about 1/2 cup of the warmed milk before tempering the yolks so it dissolves fully. After you have finished cooking the custard and removed it from heat, stir in the chopped dark chocolate until melted and fully incorporated. Strain if necessary, then cool and chill as above.

Pistachio Gelato

Make a pistachio paste: toast 1 cup shelled pistachios lightly (optional), then process in a food processor with 2–3 tablespoons of the warmed milk until a smooth paste forms. Stir the paste into the chilled custard until fully combined. If desired, strain to remove larger pieces. Chill thoroughly.

Coffee Gelato

Whisk the espresso or coffee concentrate into the milk before tempering the eggs, or stir into the finished chilled custard for a brighter coffee flavor. Chill thoroughly.

Fruit Gelato

For fruit purée gelato, reduce the milk slightly (subtract about 1/2 cup) and heat the purée gently with a tablespoon of sugar to remove excess water and concentrate flavor if very watery. Stir the purée into the chilled custard base and chill.

Swirls and Mix-ins

Fold in salted caramel sauce, chopped nuts, chocolate chips, or fruit pieces after churning during the last 1–2 minutes so they are distributed without completely melting or breaking down the texture.

Once the custard base is thoroughly chilled (4 hours or overnight), set up your ice cream maker according to manufacturer instructions (ensure bowl is frozen if required).

Pour the chilled custard into the ice cream maker and churn until it reaches a soft, dense gelato consistency — usually 20–30 minutes depending on your machine. Gelato typically churns to a slightly softer, denser texture than American-style ice cream.

If adding swirls or chunks (caramel, chopped chocolate, nuts, fruit), add them in the last 1–2 minutes of churning so they incorporate without melting.

Transfer the churned gelato to a shallow airtight container, press a piece of plastic wrap directly on the surface to minimize ice crystals, and close the lid. For scoopable gelato, freeze for 2–4 hours to firm up slightly. Gelato is best served at a slightly warmer temperature than ice cream (around -10°C / 14°F), so remove from freezer 5–10 minutes before scooping.

Scoop the gelato into bowls or cones. Garnish as desired (chopped pistachios for pistachio gelato, shaved chocolate for chocolate, a drizzle of caramel for caramel gelato, or fresh fruit for fruit varieties).

Store airtight in the freezer for up to 2 weeks for best texture and flavor. If ice crystals form, let the gelato sit at room temperature for 5–10 minutes before scooping.