Silky, rich, and intensely flavorful — Gelato is Italy’s iconic frozen dessert that’s denser and creamier than traditional ice cream. Made with less air and more milk than cream, it delivers bold flavor with a smooth, luxurious mouthfeel.
Origin Gelato
Gelato dates back to the Italian Renaissance, with roots in Florence and Sicily. Unlike American-style ice cream, it’s churned slowly and served slightly warmer, resulting in a softer texture and more pronounced taste.
What I Love About This Recipe
It’s elegant but approachable. The texture is unbelievably creamy, and you can customize the base with any flavor — from classic vanilla to rich chocolate or fruity mango. It’s a little taste of Italy, right from your kitchen.
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Gelato
Course: Desserts4
servings30
minutes40
minutes220
kcalIngredients
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
4 large egg yolks
1½ tsp pure vanilla extract
Pinch of salt
Directions
- In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until just steaming (do not boil).
- In a separate bowl, whisk egg yolks with remaining sugar and salt until pale and creamy.
- Slowly pour the hot milk mixture into the yolks, whisking constantly to temper.
- Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 75°C).
- Remove from heat. Stir in vanilla extract.
- Strain through a fine mesh sieve into a clean bowl. Chill completely in the refrigerator (at least 4 hours or overnight).
- Churn in an ice cream maker according to manufacturer’s instructions. Once thick and creamy, transfer to a container and freeze for 2–3 hours for a firmer texture.
Notes
- For fruit flavors: add pureed fruit after the custard is chilled.
- For chocolate gelato: add 4 oz melted dark chocolate to the hot milk mixture.
- No ice cream maker? Freeze in a shallow dish and stir vigorously every 30 minutes for 3–4 hours to break up ice crystals.
