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Italian · Dessert
Simple Vanilla Gelato
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 time
20 minutes
Total time
30 minutes
Servings
6
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
Instructions
- 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.
- In a bowl, whisk egg yolks with remaining sugar and salt until pale and thick.
- Slowly pour hot milk mixture into egg yolks while whisking constantly to temper the eggs.
- 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).
- Strain custard through a fine-mesh sieve into a clean bowl. Remove vanilla pod pieces.
- Cover with plastic wrap directly on surface and refrigerate for at least 2 hours or overnight.
- Churn in ice cream maker according to manufacturer's instructions until thick and creamy.
- Transfer to airtight container and freeze for at least 2 hours before serving.
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