Gelato Recipe
Creamy Italian ice cream available in various flavors.
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Ingredients
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Base Ingredients
Flavor Variations
Method
Preparing the Gelato Base
- 1
Heat the Milk and Cream
In a medium saucepan over medium heat, combine the whole milk and heavy cream. Stir occasionally until the mixture is hot but not boiling.
- 2
Whisk Egg Yolks and Sugar
In a large bowl, whisk together the egg yolks and granulated sugar until the mixture becomes thick and pale in color.
- 3
- 4
Cook the Mixture
Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes).
- 5
Add Vanilla and Salt
Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let it cool down to room temperature.
Chilling and Churning
- 6
Chill the Mixture
Transfer the cooled mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight to ensure it is very cold.
- 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
Incorporate Flavor Additions
If adding fresh fruits, puree them and fold into the gelato once it begins to thicken. If using chocolate chips or cocoa powder, mix them in during the last few minutes of churning.
Freezing
- 9
Transfer to Freezer Container
Transfer the churned gelato into an airtight container. Smooth the top with a spatula.
- 10
Freeze
Cover the container and freeze for at least 2 hours to firm up the gelato before serving.