Recipe information
Make Gelato in just 3h . Homemade Italian ice cream.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Base Ingredients
Flavor Variations (optional)
Gelato Base Preparation
1. Heat Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat 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. Combine Mixtures
Gradually pour the warm milk and cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.
4. Cook the Mixture
Return the combined mixture to the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Cool and Add Flavoring
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churning and Freezing
6. Churn the Gelato
Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-30 minutes.
7. Add Flavor Variations
If desired, add cocoa powder, fruit puree, or chocolate chips during the last few minutes of churning.
8. Transfer to Container
Transfer the churned gelato to an airtight container and smooth the top. Cover tightly.
9. Freeze
Freeze the gelato for at least 2 hours before serving to achieve a firmer consistency.
Local Coupons
No local coupons found for this recipe's ingredients.