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.
Base Ingredients
Flavor Variations
Method
Preparation of Gelato Base
- 1
Heat the Milk and Cream
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is steaming but not boiling.
- 2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and creamy.
- 3
- 4
Cook the Custard
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
- 5
Add Flavoring
Remove from heat and stir in the vanilla extract. Allow the base to cool, then refrigerate until chilled.
Churning and Freezing
- 6
Churn the Gelato
Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
- 7
Add Flavorings
During the last few minutes of churning, add your desired flavoring (fruit puree, melted chocolate, Nutella, or coffee).
- 8
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.
