Gelato Recipe
Italian ice cream available in various flavors.
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Ingredients
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Base Ingredients
Flavor Variations
Method
Base Preparation
- 1
Combine Milk and Cream
In a saucepan, combine the whole milk and heavy cream over medium heat. Heat until just below simmering, stirring occasionally.
- 2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
- 4
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the base to cool to room temperature.
Chill and Churn
- 6
Chill the Base
Transfer the cooled mixture to a container and refrigerate for at least 4 hours or overnight for best results.
- 7
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Flavoring and Freezing
- 8
Add Flavors
If desired, fold in the desired flavorings such as chocolate syrup, fruit puree, or Nutella during the last few minutes of churning.
- 9
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 2 hours before serving to firm up the texture.