Vanilla Gelato Recipe

Split and scrape vanilla

Using a sharp knife, split the vanilla bean lengthwise and scrape the seeds with the back of the knife. Reserve both seeds and pod.

In a medium heavy-bottomed saucepan, combine the whole milk, heavy cream, granulated sugar, invert sugar, vanilla seeds and the scraped pod. Warm the mixture over medium heat, stirring occasionally, until it is hot and just begins to steam (do not boil), about 5–8 minutes.

Once steaming, remove from heat, cover the saucepan, and let the vanilla steep for 30–45 minutes to extract maximum flavor. If you’re short on time, steep for at least 15 minutes.

While the milk is steeping, place the egg yolks in a medium bowl and whisk lightly to break them up.

After steeping, reheat the milk mixture gently to a temperature of about 170°F (77°C) — hot and steaming but not boiling. Remove and discard the vanilla pod.

Gradually temper the yolks: pour about 1/3 cup of the hot milk into the yolks in a thin stream while whisking constantly to raise their temperature without scrambling.

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Return the pan to low-medium heat and stir constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens slightly and coats the back of the spoon. Target temperature is 170–175°F (77–80°C); do not let it boil. This should take 4–6 minutes.

When thickened, immediately remove from heat and stir in the fine sea salt and the pure vanilla extract. Taste and adjust the sweetness or vanilla if needed.

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and ensure smooth texture.

Place the bowl in an ice bath (bowl of ice water) and stir occasionally to bring the temperature down quickly. Once the custard is lukewarm, cover the surface directly with plastic wrap to prevent a skin from forming.

Refrigerate until thoroughly chilled, at least 4 hours but preferably overnight. Aging the base improves texture and flavor.

When the custard is fully chilled, give it a gentle stir. If your ice cream maker manufacturer recommends a specific consistency or temperature, follow that guidance.

Pour the chilled custard into a pre-frozen ice cream maker bowl and churn according to the machine’s directions until it reaches a soft-serve consistency (usually 20–30 minutes). The gelato should be dense and creamy.

Transfer the churned gelato to a shallow, airtight container. For a smoother surface, press a piece of plastic wrap directly onto the surface before sealing the lid.

Freeze for at least 2–4 hours to firm up before serving. For firmer scoops, freeze longer.

About 10 minutes before serving, remove the gelato from the freezer to soften slightly for easier scooping. If the gelato is very firm, stir in up to 1 teaspoon neutral oil per pint to improve scoopability (optional).

Scoop into bowls or cones and sprinkle a light pinch of fleur de sel if desired to enhance the vanilla flavor. Serve immediately.