Gelato Recipe
Creamy Italian ice cream available in various flavors.
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Ingredients
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Base Ingredients
Flavor Variations
Method
Preparation of Gelato Base
- 1
Heat Milk and Cream
In a saucepan, combine the whole milk and heavy cream. Heat gently over medium heat until just steaming, but do not boil.
- 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
- 4
Cook the Mixture
Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (around 170°F or 77°C).
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Churning and Freezing
- 6
Chill the Base
Cover the cooled mixture and refrigerate for at least 4 hours or overnight to develop flavor.
- 7
Churn the Mixture
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Add Flavorings
If desired, add your choice of fruit puree, cocoa powder, or chopped nuts during the last few minutes of churning.
- 9
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours until firm.