Description
Authentic homemade gelato made with whole milk, cream, egg yolks, and vanilla for a smooth, dense, and silky Italian style frozen dessert.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- In a saucepan over medium heat, combine whole milk and heavy cream. Heat gently until warm but not boiling.
- In a separate bowl, whisk egg yolks and granulated sugar until pale and slightly thickened.
- Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking continuously to temper.
- Gradually whisk the tempered egg mixture back into the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
- Remove from heat and strain through a fine mesh sieve into a clean bowl.
- Stir in vanilla extract and a pinch of salt.
- Cover and refrigerate for at least 4 hours or until completely chilled.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions.
- Transfer to an airtight container and freeze for 1 to 2 hours to firm slightly before serving.
Notes
- Do not boil the custard to avoid curdling the eggs.
- Chill the base thoroughly before churning for best texture.
- Serve slightly softened for the ideal gelato consistency.
- Store in an airtight container in the freezer for up to two weeks.
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 28g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg
Keywords: gelato, homemade Italian gelato, vanilla gelato recipe, creamy gelato base