Gelato Recipe

Inspired by Fortina

Time3h

Serves6

Make Gelato Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Heat the Dairy
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.
2
Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
3
Temper the Egg Yolks
Slowly pour about a cup of the warm milk mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from curdling.
4
Combine and Cook
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
5
Add Flavoring
Remove the saucepan from heat and stir in the vanilla extract. If you are making chocolate gelato, add the cocoa powder and mix until fully combined.
6
Cool the Mixture
Transfer the mixture to a bowl and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

7
Churn the Gelato
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8
Add Chocolate Chips
If desired, fold in chocolate chips during the last few minutes of churning.
9
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 2-4 hours until firm.