Jul 14 2026
Restaurants›Eva›Vanilla Gelato Recipe

Vanilla Gelato Recipe

Inspired by Eva
Time5h
Serves6

Make Vanilla Gelato Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Custard

Finishing

Method

Base Custard

  1. 1

    Prepare vanilla

    If using a vanilla bean: split the bean lengthwise with a sharp knife and scrape the seeds into a medium saucepan. Add the scraped pod to the saucepan as well. If using extract, wait to add at the end of cooking.

  2. 2

    Combine dairy and sugars

    Pour 2 cups whole milk and 1 cup heavy cream into the saucepan with the vanilla seeds/pod. Add 2 tablespoons granulated sugar and 1 tablespoon invert sugar or light corn syrup. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form at the edge but not boiling (about 170-175°F / 77-80°C).

  3. 3

    Whisk yolks and temper

    While the milk warms, place 4 large egg yolks in a bowl and whisk lightly with 1 teaspoon fine sea salt until smooth. When the milk is hot, slowly ladle about 1/3 cup of the hot milk into the yolks while whisking constantly to temper them. Continue adding hot milk, a little at a time, until about half of the hot milk is incorporated and the yolks are warmed.

  4. 4

    Cook custard

    Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Cook over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (an instant-read thermometer should read 175-180°F / 80-82°C). Do not boil or the custard will curdle.

  5. 5

    Strain and cool

    Remove the pan from heat. If you used a vanilla pod, fish out and discard the pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and ensure a silky texture.

Finishing

  1. 6

    Add vanilla extract (if using)

    If you used vanilla extract instead of a bean, stir 2 teaspoons of pure vanilla extract into the warm custard now. Taste and, if desired, whisk in up to 1 teaspoon superfine sugar to adjust sweetness.

  2. 7

    Chill quickly

    Place the bowl with the strained custard into an ice bath (a larger bowl filled with cold water and ice) and stir gently for several minutes to cool. Alternatively, cover and refrigerate until completely cold, at least 4 hours or overnight. Chilling fully improves texture and flavor.

  3. 8

    Process in ice cream maker

    Once the custard is thoroughly chilled, remove it from the refrigerator. Pour into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve, dense gelato consistency (typically 20-30 minutes).

  4. 9

    Harden and store

    Transfer the churned gelato to a shallow, airtight container, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for at least 2 hours to firm up. For best texture, allow gelato to sit at room temperature for 5-10 minutes before scooping.

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