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Ingredients
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Base (makes about 1 liter / 4 cups)
Vanilla Gelato Finish
Strawberry Gelato Finish
Method
Base (custard) preparation
- 1
Warm the dairy
Combine the whole milk and heavy cream in a medium saucepan. Warm over medium heat until steam rises and small bubbles form around the edge (do not boil). Remove from heat.
- 2
Mix eggs and sugar
In a separate bowl, whisk the egg yolks with the granulated sugar and invert sugar (if using) until pale and slightly thickened, about 1–2 minutes.
- 3
- 4
Cook to custard
Return saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens and coats the back of the spoon (an instant-read thermometer should read 175–180°F / 79–82°C). Do not let it boil.
- 5
Add salt and cool
Remove from heat and stir in the fine sea salt. If using a vanilla bean for vanilla gelato, split the bean lengthwise and scrape the seeds into the warm custard now, stirring in the pod as well to infuse for 10–15 minutes (remove pod before chilling).
- 6
Strain and chill
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits (and vanilla pod). Place the bowl in an ice bath or refrigerate uncovered until it reaches 40°F / about 4°C, at least 3 hours or overnight. Stir occasionally while cooling to speed chill.
Vanilla Gelato finish and churn
- 7
Flavor and churn
If using vanilla extract instead of a bean, stir 1 tsp vanilla into the chilled base. Pour the chilled custard into a pre-cooled ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).
- 8
Ripen and firm
Transfer churned gelato into an airtight container, press a piece of plastic wrap directly onto the surface to prevent ice crystals, and freeze for at least 2–4 hours to firm to scoopable gelato consistency. Best after 6–12 hours.
Strawberry Gelato finish and churn
- 9
Macerate strawberries
Toss the chopped strawberries with 2 tbs granulated sugar and 1 tbs lemon juice. Let macerate for 20–30 minutes until they release juices and become slightly syrupy.
- 10
Cook berries (optional for smoother texture)
For a smoother, more concentrated strawberry base, place the macerated berries (with their juices) in a small saucepan and simmer over medium-low heat for 5–8 minutes to break down the fruit and reduce some liquid. Let cool completely, then puree until smooth. If you prefer visible berry pieces, skip cooking and mash lightly.
- 11
Incorporate fruit into chilled base
Stir the cooled strawberry puree or macerated fruit into the chilled custard base until evenly combined. Taste and adjust sweetness if needed (add up to 1–2 tbs sugar).
- 12
Churn fruit gelato
Pour the strawberry-infused base into the ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (about 20–30 minutes). If you kept whole pieces of berry, add them in the last 5 minutes of churning to distribute evenly without completely pureeing them.
- 13
Ripen and firm
Transfer churned strawberry gelato into an airtight container, press plastic wrap on the surface, and freeze for 2–4 hours to firm. Gelato is best served slightly warmer than ice cream — let sit at room temperature 5–10 minutes before scooping.