Gelato
Learn how to make homemade Italian gelato with simple ingredients. Explore health benefits, expert tips, and FAQs for the perfect gelato.
Ingredients
- 2 cups (500 ml) whole milk
- 1 cup (250 ml) heavy cream
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- 1 teaspoon pure vanilla extract (or 1 vanilla bean, split and scraped)
- Optional: fruit puree, chocolate, nuts, or other flavorings
Instructions
Heat The Milk & Cream
- In a medium saucepan, combine milk and cream.
- Heat gently over medium heat until just steaming (do not boil).
- If using a vanilla bean, add it now to infuse.
Whisk The Yolks & Sugar
- In a separate bowl, whisk the egg yolks and sugar until pale and thick.
Temper The Eggs
- Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking continuously.
- Gradually whisk the yolk mixture back into the saucepan.
Cook The Custard
- Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C).
- Do not let it boil.
Chill The Base
- Remove from heat, strain through a fine sieve into a bowl, and stir in vanilla extract.
- Cover and refrigerate for at least 4 hours or overnight.
Churn The Gelato
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
Freeze & Serve
- Transfer to a container, cover, and freeze for 2–3 hours for a firmer texture.
- Serve and enjoy!