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.
Base Ingredients
Flavoring (optional)
Method
Preparation of Gelato Base
- 1
Heat the Milks
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 2
Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy.
- 3
- 4
Thicken the Mixture
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 5-10 minutes). Do not allow it to boil.
- 5
Strain and Flavor
Remove the saucepan from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract.
- 6
Cool the Base
Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight to chill completely.
Churning and Freezing
- 7
Churn the Gelato
Once the 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.
- 8
Incorporate Flavorings
If desired, add cocoa powder, fresh fruit puree, or chocolate chips 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 to firm up before serving.