Gelato Recipe

Time4h

Serves6

Italian ice cream in various flavors.

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Ingredients

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1
Heat Milk and Cream
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer, but do not boil.
2
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
3
Temper the Egg Yolks
Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking continuously. This will temper the egg yolks and prevent them from curdling. Gradually add the rest of the milk mixture.
4
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes).
5
Cool the Base
Remove from heat and stir in the vanilla extract. If using a vanilla bean, split it open, scrape out the seeds, and add both the seeds and the pod to the mixture. Let cool to room temperature, then refrigerate until completely chilled (at least 4 hours or overnight).

6
Prepare Vanilla Gelato
Once the base is chilled, remove the vanilla bean pod if used. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for at least 4 hours.

7
Prepare Chocolate Gelato
Once the base is chilled, whisk in the unsweetened cocoa powder until fully incorporated. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for at least 4 hours.

8
Prepare Strawberry Gelato
Once the base is chilled, puree the fresh strawberries with lemon juice. Stir the strawberry puree into the chilled base. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for at least 4 hours.