Gelato Recipe
Italian ice cream available in various flavors.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Base Preparation
- 1
Heat the Dairy
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to steam, but do not let it boil.
- 2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
- 4
Thicken the Mixture
Return the mixture to the saucepan over low heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 10 minutes.
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Flavoring and Churning
- 6
Flavor the Base
Once the base has cooled, divide the mixture into three portions. For chocolate gelato, mix in chocolate syrup to one portion until well combined. For strawberry gelato, blend fresh strawberries into another portion until smooth. For pistachio gelato, add finely chopped pistachios into the last portion.
- 7
Chill the Mixture
Cover each portion and refrigerate for at least 4 hours or overnight to enhance flavors.
- 8
Churn the Gelato
Pour each flavored mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually about 20-25 minutes.
Freezing
- 9
Transfer to Freezer Containers
Transfer the churned gelato into airtight containers and smooth the top with a spatula.
- 10
Freeze
Cover the containers and freeze the gelato for at least 4 hours until firm.
