Gelato Recipe

Warm milk and cream

In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Add 2 tablespoons invert sugar (or light corn syrup) and 3 tablespoons granulated sugar. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod as well. Warm the mixture over medium heat, stirring occasionally, until small bubbles appear at the edge and steam rises — about 170°F (do not boil).

Whisk yolks and powdered milk

While the milk warms, place 5 egg yolks in a medium bowl and whisk until smooth. Whisk in 2 tablespoons powdered milk (if using) and a pinch of the granulated sugar to help temper. This helps richness and reduces iciness.

Temper eggs

Slowly pour about 1/3 cup of the hot milk into the egg yolks while whisking constantly to temper. Continue adding hot milk in a thin stream, whisking, until about half of the milk mixture has been incorporated into the yolks.

Cook custard

Return the yolk-milk mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom. Cook until the custard thickens enough to coat the back of the spoon (registers about 175–180°F). Do not boil or let it curdle. Remove from heat.

Strain and chill

Remove the vanilla pod (if used) and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 teaspoon fine sea salt. If using vanilla extract instead of a bean, stir in 1 teaspoon now. Stir in 1 tablespoon vodka if using. Cool the mixture at room temperature for 15–20 minutes, then cover and chill thoroughly in the refrigerator until very cold, at least 4 hours or overnight. Chilling improves texture.

Prepare ice cream maker

Make sure your ice cream machine's bowl is fully frozen (per manufacturer instructions) or that your compressor machine is ready.

Churn

Pour the well-chilled custard into the ice cream maker and churn according to the manufacturer's instructions. Gelato is churned more slowly and to a slightly softer consistency than ice cream — expect 20–30 minutes depending on the machine until it reaches a thick, creamy 'soft' stage.

Pack and freeze

Transfer the churned gelato into a shallow, airtight container, smoothing the top. Press a piece of plastic wrap directly on the surface to minimize ice crystals and close the lid. Freeze for at least 2–4 hours to firm up to scoopable gelato texture.

Serve

Remove gelato from the freezer 5–10 minutes before serving to soften slightly. Scoop with a flat spatula or spoon and serve in bowls or cones. Store leftover gelato in the coldest part of the freezer; consume within 7–10 days for best quality.