Gelato Recipe

Time2h

Serves8

Italian-style ice cream in various flavors.

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
Mix Milk and Cream
In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until it starts to steam, but do not let it boil.
2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
3
Combine Mixtures
Slowly pour the hot milk and cream mixture into the egg yolk mixture while continuously whisking to temper the eggs. Once combined, return the mixture to the saucepan.
4
Cook the Base
Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F or 77°C). Do not let it boil.
5
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.

6
For Chocolate Gelato
Add the cocoa powder to the cooled base and whisk until fully incorporated. Follow the freezing steps.
7
For Strawberry Gelato
Puree the fresh strawberries and mix them into the cooled base. Follow the freezing steps.
8
For Pistachio Gelato
Add the chopped pistachios to the cooled base and mix well. Follow the freezing steps.
9
For Coffee Gelato
Add the coffee grounds to the cooled base, mix thoroughly, and let it steep for about 30 minutes before straining out the grounds. Follow the freezing steps.

10
Churn the Gelato
Pour the flavored gelato base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
11
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.