Gelato Recipe

Time4h

Serves6

House-made gelato available 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
Combine Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it is warm but not boiling.
2
Whisk Sugar and Egg Yolks
In a bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and thick.
3
Temper the Egg Mixture
Slowly add the warm milk and cream mixture to the egg yolk mixture, whisking constantly to avoid scrambling the eggs.
4
Cook the Mixture
Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 5-7 minutes.
5
Cool the Base
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or overnight.

6
Prepare Flavor Additions
For chocolate gelato, whisk in the cocoa powder into the base. For strawberry gelato, puree the fresh strawberries and stir into the base. For pistachio gelato, blend the pistachios into a paste and add it to the base. For coffee gelato, dissolve coffee in a small amount of hot water and stir it into the base.
7
Churn the Gelato
Pour the flavored mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft serve consistency.
8
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 2 hours or until firm.