Jul 14 2026
Restaurants›Trevioli Italian Kitchen at the Rapids›Gelato Recipe

Gelato Recipe

Inspired by Trevioli Italian Kitchen at the Rapids
Time4h
Serves6

Italian ice cream available in various flavors.

Jump to Recipe

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

Flavoring Ingredients

Method

Preparation of Base

  1. 1

    Heat the Milk and Cream

    In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat over medium heat until the mixture is steaming but not boiling.

  2. 2

    Whisk Egg Yolks and Sugar

    In a separate bowl, whisk together 5 egg yolks and 3 tablespoons of granulated sugar until the mixture is pale and thick.

  3. 3

    Temper the Egg Yolks

    Slowly add about a cup of the hot milk and cream mixture to the egg yolk mixture, whisking constantly to temper the yolks. This will prevent them from scrambling.

  4. 4

    Combine and Heat

    Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

  5. 5

    Add Vanilla

    Remove from heat and stir in 1 teaspoon of vanilla extract. Allow the mixture to cool to room temperature.

Flavoring and Freezing

  1. 6

    Choose Flavor

    Depending on your desired flavor, add either 1 cup of melted chocolate, 1 cup of pureed fresh strawberries, or 1 cup of crushed pistachios to the cooled base. Mix well to incorporate.

  2. 7

    Chill the Mixture

    Cover the mixture and refrigerate for at least 4 hours or overnight. This will enhance the flavor.

  3. 8

    Churn the Gelato

    Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

  4. 9

    Freeze the Gelato

    Transfer the churned gelato to an airtight container and freeze for at least 4 hours to harden further before serving.

More from Trevioli Italian Kitchen at the Rapids