Madagascan Vanilla Gelato Recipe
Make Madagascan Vanilla Gelato Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation of Gelato Base
- 1
Combine Milk and Cream
In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat the mixture over medium heat until it is warm but not boiling.
- 2
Prepare Vanilla
Split the 2 Madagascan vanilla beans lengthwise and scrape out the seeds. Add both the seeds and the pods to the warm milk and cream mixture.
- 3
Mix Egg Yolks and Sugar
In a separate bowl, whisk together 4 egg yolks, 3 tablespoons of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 4
- 5
Cook the Mixture
Cook the mixture over medium heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
Chilling and Freezing
- 6
Strain the Mixture
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pods.
- 7
Add Vanilla Extract
Stir in 1 teaspoon of vanilla extract into the strained mixture.
- 8
Cool and Chill
Allow the mixture to cool at room temperature for about 30 minutes, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- 9
Churn the Gelato
Once chilled, pour the 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 churned gelato to an airtight container and freeze for at least 4 hours or until firm.
