Gelato Recipe

Prepare custard base

In a medium saucepan, combine 4 cups whole milk, 1 cup heavy cream, 3 tbs granulated sugar, 2 tbs invert sugar (or corn syrup/honey), 2 tbs skim milk powder (if using), and 1 tsp fine sea salt. Split and scrape 1 vanilla bean into the mixture (or add 1 tsp vanilla extract later). Warm over medium heat, stirring occasionally, until the mixture is hot and small steam wisps appear (about 170°F / 77°C) but do not boil.

Temper eggs

In a separate bowl, whisk 2 whole eggs lightly. Slowly ladle about 1 cup of the hot milk mixture into the eggs, whisking constantly to temper them. Return the tempered egg mixture to the saucepan with the remaining milk while stirring continuously.

Cook to nappe

Continue to cook the mixture over medium-low heat, stirring constantly with a spatula or wooden spoon, until it thickens slightly and coats the back of the spoon (nape) — about 175–180°F (79–82°C). Do not let it boil to avoid curdling. Total cook time after adding eggs ~3–6 minutes.

Strain and chill

Remove from heat. If you used a vanilla bean, remove the pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in 1 tbsp alcohol now if using. Cool to room temperature briefly, then cover tightly and refrigerate until fully chilled (at least 4 hours or overnight).

Fior di Latte (plain)

If making Fior di Latte, no additional flavoring is required — the chilled custard is the base for the gelato. Proceed to churning below.

Strawberry or roasted peach purée

If making a fruit gelato (strawberry, peach): cook the 2 cups purée over medium heat with 1–2 tbs sugar (adjust to fruit sweetness) to about 165°F (74°C) for 1–2 minutes to stabilize and reduce raw flavor. Optionally add a squeeze of lemon (1–2 tsp) to brighten. Cool the purée to refrigerator temperature, then blend into the chilled custard, tasting and adjusting sweetness as needed. If texture needs smoothing, pass the combined mix through a fine sieve.

Chocolate

For chocolate gelato: gently heat the chilled custard to 120°F (49°C), remove from heat and pour over 6 oz finely chopped dark chocolate (60–70%). Let sit 1–2 minutes, then whisk until completely melted and homogeneous. Cool quickly and refrigerate until thoroughly chilled before churning.

Pistachio

For pistachio: blend 4 tbs of pistachio paste into 1/3 cup of the chilled custard to soften, then fold/puree into the rest of the base until evenly distributed. Taste and add toasted finely ground pistachios for texture if desired. Chill fully before churning.

Lemon

For lemon gelato: fold in 2 tbs lemon juice and 2 tbs lemon zest into the chilled custard. Because acid can affect the custard texture, mix gently and chill thoroughly before churning.

Optional stabilizer

If using a stabilizer (gel stabilizer or 1 tsp cornstarch): dissolve it in a small amount of cold milk and whisk into the warm milk before tempering eggs during the base preparation. If already chilled, you may dissolve and whisk in before churning.

Churn

Pour the fully chilled, flavored custard into an ice-cream maker and churn according to manufacturer instructions until it reaches a soft, dense gelato texture (typically 20–30 minutes). Gelato is denser and churned slower than ice cream — aim for a thick, scoopable soft serve.

Finish and harden

Transfer churned gelato to a shallow, airtight container, smooth the surface, press a piece of parchment directly on top to reduce ice crystals, and freeze for at least 2–4 hours to firm up to scoopable consistency. If using alcohol, add up to 1 tbsp total to improve scoopability but no more or it will prevent proper setting.

Remove gelato from freezer 5–10 minutes before scooping to soften slightly. Serve in chilled bowls or cones. For fruit gelatos, garnish with a spoonful of fresh purée or sliced fruit. For chocolate, shave chocolate over the top; for pistachio, sprinkle chopped pistachios.