Gelato Festival Ice Cream Recipe

Time3h

Serves8

Make Gelato Festival Ice Cream Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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
Heat the Dairy
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just below boiling, stirring frequently.
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
Temper the Egg Mixture
Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly. This is to temper the eggs and prevent them from scrambling.
4
Combine and Cook
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
5
Add Flavoring
Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

6
Churn the Base
Once the gelato base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7
Add Chocolate Chips
During the last few minutes of churning, add the chocolate chips to incorporate them evenly.
8
Swirl in Nutella
Once the gelato is churned, gently swirl in the Nutella for a marbled effect.
9
Incorporate Fresh Berries
Fold in the fresh berries gently, being careful not to break them apart.
10
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.