Zingerman’s Creamery Vanilla Gelato Recipe

Preparation Instructions

1. 1

   Prepare the Vanilla Base

   In a medium saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture, adding the pod as well. Heat over medium heat until the mixture is hot but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Once the milk mixture is hot, remove it from the heat. Gradually whisk about one cup of the hot milk mixture into the egg yolk mixture to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

4. 4

   Cook the Mixture

   Return the saucepan to the stove over medium heat. Cook the mixture while stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.

5. 5

   Strain and Cool

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Stir in a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Gelato

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

7. 7

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.