Gelato Ice Cream
This homemade Gelato Ice Cream recipe brings the authentic taste of Italy right into your kitchen. With fewer ingredients than traditional ice cream, gelato focuses on pure, intense flavors and a creamy, dense texture. You’ll create a smooth, silky treat that’s perfect for hot days, family gatherings, or as a special dessert. Whether you stick with classic vanilla, rich chocolate, or experiment with your favorite fruit, this gelato recipe is simple, customizable, and sure to please.
Equipment
- Ice Cream Maker (1) – Essential for churning and creating a smooth, creamy texture.
- Saucepan (1) – To heat the milk and sugar mixture.
- Mixing Bowls (2-3) – For combining ingredients and tempering the eggs.
- Whisk (1) – For mixing the ingredients thoroughly.
- Spatula (1) – To scrape the gelato out of the ice cream maker.
- Storage Container (1) – To store the finished gelato in the freezer.
- Measuring Cups and Spoons (1 set) – for accurate ingredient measurements
Ingredients
- 2 cups 475 mL Whole Milk
- 1 cup 240 mL Heavy Cream
- 3/4 cup 150 g Granulated Sugar
- 5 large Egg Yolks
- 1 tsp Vanilla Extract or 1 vanilla bean
- Pinch of Salt optional
- For flavored variations, you can also add melted chocolate, fruit purees, or other flavorings to taste.
Instructions
Step 1: Prepare the Base
- In a saucepan, combine the whole milk and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling (about 170°F/77°C).
Step 2: Temper the Eggs
- In a separate bowl, whisk the egg yolks until smooth.Gradually pour a small amount of the warm milk mixture into the egg yolks while whisking constantly. This will gradually warm the eggs without scrambling them. Once the egg yolks are warmed, slowly add them back into the saucepan with the remaining milk mixture.
Step 3: Cook the Custard
- Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. You’ll know it’s ready when you can run your finger along the spoon, and it leaves a clean line. Remove from heat and let it cool slightly.
Step 4: Add Flavor
- Stir in the vanilla extract (or the seeds from a vanilla bean) and a pinch of salt, if desired. For chocolate gelato, you can melt your chocolate and stir it into the custard base. For fruit-based gelato, blend fresh fruit into a puree and mix it into the custard base after it cools.
Step 5: Chill the Base
- Allow the base to cool to room temperature, then transfer it to the refrigerator. Let it chill for at least 4 hours, or overnight, for best results. The colder the base, the smoother the gelato.
Step 6: Churn the Gelato
- Once chilled, pour the base into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-30 minutes.
Step 7: Freeze the Gelato
- Once the gelato reaches a soft-serve consistency, transfer it to an airtight container and freeze for an additional 2-4 hours to firm up before serving.
Step 8: Serve
- Let the gelato sit at room temperature for 5-10 minutes before serving for the perfect consistency. Scoop and enjoy your homemade gelato!
Notes
- Egg-Free Option: If you prefer to avoid eggs, you can make a no-custard base by simply mixing the milk, cream, sugar, and flavorings, then chilling and churning. The texture will be a bit lighter, but still delicious!
- Flavor Variations: You can get creative with flavors like chocolate, pistachio, hazelnut, or lemon by adding them at the stage when the base is cooling. For fruit gelato, blend fresh fruit and add it in after the custard has cooled.
- Storage: Homemade gelato can be stored in an airtight container in the freezer for up to two weeks. However, it’s best enjoyed fresh within the first few days for the smoothest texture.