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
Flavor Variations
Method
Preparation of Base
- 1
Heat Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream over medium heat. Stir occasionally until the mixture is warm but not boiling.
- 2
Whisk Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
- 3
- 4
Cook the Base
Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes. Do not let it boil.
- 5
Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract. Let the base cool at room temperature for about 30 minutes.
Flavoring the Gelato
- 6
Prepare Chocolate Gelato
For chocolate gelato, stir in the unsweetened cocoa powder into the cooled base until fully combined.
- 7
Prepare Strawberry Gelato
For strawberry gelato, fold in the pureed strawberries into the cooled base until smooth.
- 8
Prepare Mint Gelato
For mint gelato, steep fresh chopped mint leaves in the warm milk and cream mixture before combining with the egg yolks. Strain out the leaves before cooling.
- 9
Prepare Espresso Gelato
For espresso gelato, add the brewed espresso to the cooled gelato base and mix thoroughly.
Churning and Freezing
- 10
Churn the Gelato
Pour the flavored gelato base into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-30 minutes until it reaches a soft-serve consistency.
- 11
Freeze the Gelato
Transfer the churned gelato to an airtight container and freeze for at least 4 hours or until firm.