Gelato Recipe

1. Infuse milk and cream

Combine the whole milk, heavy cream, and half the granulated sugar (1.5 tbs) in a medium saucepan. 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 until it reaches a gentle simmer and small bubbles form at the edge (about 175°F / 80°C). Remove from heat, cover, and let steep for 15–20 minutes to extract flavor; if using extract, add it at the end of cooking instead.

2. Temper the yolks

Meanwhile, whisk the egg yolks and remaining granulated sugar (1.5 tbs) in a heatproof bowl until slightly thickened and paler. Slowly pour about 1/3 cup of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper them and prevent curdling.

3. Cook the custard

Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or flexible spatula, scraping the bottom. Cook until the mixture thickens enough to coat the back of the spoon and reaches 170–175°F (77–80°C), about 5–8 minutes. Do not boil.

4. Finish and strain

Remove the pan from heat. If you used a vanilla pod, remove and discard it. Stir in the salt, invert sugar or light corn syrup (if using), and vanilla extract (if using instead of bean). Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in the heavy cream if not already added earlier.

5. Cool the custard quickly: place the bowl in an ice bath and stir occasionally until the mixture is close to room temperature (15–20 minutes). For faster cooling, transfer to a shallow pan. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator at least 4 hours or overnight until completely cold (4–12 hours).

6. When the custard is thoroughly chilled, set up your ice cream maker according to the manufacturer’s instructions. Pour the mixture into the machine and churn until it reaches a soft-serve consistency, about 20–30 minutes depending on your machine.

7. If you plan to add mix-ins (chopped chocolate, nuts, swirls of fruit purée), fold them in during the last 2–3 minutes of churning or gently stir them in after churning so they are evenly distributed.

8. Transfer the gelato to a shallow, airtight container. Press a piece of plastic wrap directly onto the surface to minimize ice crystals. Freeze for at least 2–4 hours to firm up to scoopable texture.

9. Before serving, remove from the freezer 5–10 minutes to soften slightly for an authentic dense, scoopable gelato texture. Serve in bowls or on cones. Keeps well for up to 1 week for best texture; longer storage will gradually become firmer and icier.