Carlo's Gelato Recipe

Prepare vanilla

If using a vanilla bean, split lengthwise and scrape seeds into a small bowl; reserve pod. If using extract, measure and hold for step before churning.

In a medium saucepan combine whole milk, heavy cream, powdered milk (if using), half of the granulated sugar (1.5 tbs), invert sugar, and the vanilla seeds plus the scraped pod. Warm over medium heat until steam appears and small bubbles form at the edge (do not boil). Stir occasionally to dissolve sugars and incorporate powdered milk.

While milk heats, whisk the egg yolks with the remaining granulated sugar in a heatproof bowl until pale and slightly thickened (about 1–2 minutes).

When milk mixture is hot, temper the yolks by ladling about 1/3 cup of hot milk into the yolks while whisking constantly to raise their temperature. Repeat with another 1/3 cup. Then slowly whisk the tempered yolks back into the saucepan with the remaining milk, stirring constantly.

Cook the custard over low–medium heat, stirring constantly with a heatproof spatula and scraping the bottom, until it thickens enough to coat the back of the spatula and reaches about 175–180°F (80–82°C). Do not boil or let curdles form.

Remove from heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked bits. Stir in the fine sea salt.

If using vanilla extract instead of bean, stir it in now (about 1 tsp). Stir in neutral alcohol if using.

Cool the custard quickly by placing the bowl in an ice bath and stirring occasionally until it drops to room temperature, then cover and refrigerate at least 4 hours or overnight. Chilling improves flavor and texture.

Fruit (example: strawberry)

For fruit flavors, macerate chopped strawberries with 1–2 tbsp sugar for 20–30 minutes, then gently purée or mash to desired texture. Fold the purée into the chilled base (about 1 cup fruit per batch) and taste; adjust sweetness. For a very smooth fruit gelato, heat the purée briefly with a tablespoon of the base, cool, then blend into the rest and strain if desired.

Coffee

For coffee gelato, stir cooled, strong espresso (1/2 cup) into the chilled custard base and taste for balance. If you want a more concentrated coffee punch, dissolve 1–2 tsp instant espresso into a tablespoon of hot milk and add.

Chocolate

For chocolate gelato, melt the chopped dark chocolate in a heatproof bowl over a gentle bain-marie. Remove 1 cup of warm custard and whisk into the melted chocolate to form a smooth ganache, then return that mixture to the chilled base and whisk to combine.

Pistachio

For pistachio gelato, blitz roasted pistachios with 1–2 tablespoons of the milk base or a little neutral oil to form a fine paste/pesto. Whisk that paste into the chilled custard, taste, and adjust. Strain if necessary for a smoother texture.

Follow your ice cream maker’s directions: pour the chilled, flavored base into the ice cream machine and churn until it reaches a soft-serve consistency (typically 20–30 minutes depending on machine).

If using add-ins (small fruit pieces, chopped pistachios, chocolate chips), fold them in during the last 2–3 minutes of churning or immediately after churning so they distribute evenly.

Transfer the gelato to a shallow, airtight container. For the classic dense Italian gelato texture, press a piece of parchment directly on the surface to reduce ice crystals. Freeze for 2–4 hours to firm up to scoopable consistency.

To serve, let gelato sit at room temperature 5–10 minutes to soften slightly for best scoopability. Scoop with a warmed spoon or spatula. Ask about seasonal flavors and rotate additions accordingly.