Gelato Recipe

Inspired by Pasta Mani

Time5h

Serves6

Creamy Italian ice cream in various flavors.

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Ingredients

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1
Heat Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
3
Temper the Egg Yolks
Slowly pour about 1/2 cup of the hot milk and cream mixture into the egg yolk mixture while whisking constantly to temper the yolks. This prevents the eggs from scrambling.
4
Combine Mixtures
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).
5
Add Vanilla Extract
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.

6
Add Flavorings
Once the base mixture is cooled, you can divide it into portions to add your desired flavor. Stir in the fruit puree, chocolate chips, or Nutella as desired.
7
Chill the Mixture
Cover the mixture with plastic wrap and refrigerate for at least 4 hours or overnight to fully chill.

8
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
9
Transfer and Freeze
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.