Gelato Recipe
Italian ice cream in various flavors
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Ingredients
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Base Ingredients
Flavoring Ingredients (for Vanilla Gelato)
Method
Preparation of Base
- 1
Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 2
Whisk Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
- 3
- 4
Cook the Mixture
Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes.
- 5
Add Vanilla
If using a vanilla bean, split the bean open and scrape the seeds into the mixture. Add the vanilla extract and stir to combine.
- 6
Chill the Base
Remove the saucepan from heat and let it cool to room temperature. Once cooled, refrigerate the mixture for at least 4 hours, or overnight.
Churning and Freezing
- 7
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 8
Transfer to Freezer
Transfer the churned gelato into an airtight container and smooth the top with a spatula. Freeze for at least 2 hours before serving.