Gelato Recipe
Italian ice cream available in various flavors.
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
Base Preparation
- 1
Heat the Milk and Cream
In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until the mixture is hot, but not boiling, stirring occasionally.
- 2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
- 3
- 4
Cook the Custard
Return the combined mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
Flavoring the Gelato
- 6
Add Flavor
Once the base is chilled, divide it into portions for different flavors. For chocolate gelato, stir in cocoa powder or melted chocolate. For fruit gelato, puree fresh fruit and mix it in. For Nutella, fold it in gently. For coffee gelato, mix in brewed coffee or espresso.
Churning and Freezing
- 7
Churn the Gelato
Pour the flavored base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours to firm up before serving.
