ItalianDessertVegetarianGluten-Free

Simple Vanilla Gelato

Name: Simple Vanilla Gelato
Prep time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cups whole milk; 1 cup heavy cream; 3/4 cup granulated sugar; 6 large egg yolks; 1 vanilla bean, split and scraped; 1/4 teaspoon fine sea salt

Silky-smooth and intensely vanilla-forward, this Italian gelato achieves its luxurious texture through a custard base enriched with egg yolks and real vanilla bean. The balance of milk and cream keeps it creamy without being heavy, while a pinch of salt amplifies the delicate vanilla notes. Make this when you want an elegant, foolproof dessert that tastes like a gelato shop masterpiece.

Prep

20 minutes

Total

30 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Combine milk, cream, and half the sugar in a heavy-bottomed saucepan. Add vanilla bean pod and seeds, then heat over medium heat until steaming.
2
In a bowl, whisk egg yolks with remaining sugar and salt until pale and thick.
3
Slowly pour hot milk mixture into egg yolks while whisking constantly to temper the eggs.
4
Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (170°F).
5
Strain custard through a fine-mesh sieve into a clean bowl. Remove vanilla pod pieces.
6
Cover with plastic wrap directly on surface and refrigerate for at least 2 hours or overnight.
7
Churn in ice cream maker according to manufacturer's instructions until thick and creamy.
8
Transfer to airtight container and freeze for at least 2 hours before serving.