Gelato Recipe
Italian-style ice cream available in various flavors.
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Ingredients
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Base Ingredients
Flavoring Ingredients (for Vanilla Gelato)
Method
Preparation of Base
- 1
Heat the 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 creamy.
- 3
- 4
Cook the Mixture
Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- 5
Add Flavorings
Remove the saucepan from the heat. If using a vanilla bean, split it lengthwise, scrape the seeds into the mixture, and add the pod. Stir in the vanilla extract.
- 6
Chill the Mixture
Strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
Churning and Freezing
- 7
Churn the Gelato
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Freeze the Gelato
Transfer the churned gelato into an airtight container. Smooth the top with a spatula, seal it, and freeze for at least 4 hours or until firm.
- 9
Serve
Scoop the gelato into bowls or cones. Enjoy your homemade Italian-style gelato!