Gelato Recipe

Time2h

Serves4

Ask your Server for today's rotating 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 the mixture is warm but not boiling.
2
Whisk Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and creamy.
3
Temper the Egg Mixture
Slowly pour about 1 cup of the warm milk mixture into the egg yolks while whisking continuously. This step is crucial to prevent the eggs from scrambling.
4
Combine Mixtures
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream mixture.
5
Cook the Mixture
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
6
Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool slightly.

7
Add Flavoring
Once the base mixture has cooled, stir in your chosen flavoring (chocolate, fruit puree, etc.) until well combined.
8
Chill the Mixture
Cover the mixture and refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the mixture to chill.

9
Churn the Mixture
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
10
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
11
Serve
Scoop the gelato into bowls or cones and enjoy. Feel free to ask your server for today's rotating flavors!