Gelato
Italian-style ice cream — denser, more flavorful, and lower in fat than American ice cream. The trick is the higher milk-to-cream ratio and slower churning. Vanilla bean is the foundation; flavors are endless variations.
Prep Time
23 min
Cook Time
25 min
Servings
6
Calories
480 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Milk1 ½ cup
- Cream¾ cup
- Sugar¾ cup
- Flavoring1 ½
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Milk1.5 cup
- Cream0.75 cup
- Sugar0.75 cup
- Flavoring1.5
- Vanilla Extract1.5 tsp
Instructions
- 1
In a saucepan, combine 2 cups whole milk, 1 cup heavy cream, ¾ cup sugar, ¼ teaspoon salt. Split 1 vanilla bean lengthwise, scrape seeds into the mixture, add the pod. Heat over medium-low until just simmering. Steep 30 minutes.
- 2
In a bowl, whisk 5 egg yolks until pale and slightly thickened.
- 3
Slowly drizzle 1 cup of the warm cream mixture into the egg yolks while whisking constantly (tempers the eggs). Pour the tempered eggs back into the saucepan.
- 4
Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (175°F internal). Don't boil.
- 5
Strain through a fine mesh sieve into a bowl over ice. Cool completely, then refrigerate 4 hours (or overnight).
- 6
Churn in an ice cream maker according to manufacturer's instructions. Gelato churns longer than American ice cream (less air incorporated). Transfer to a freezer-safe container, freeze 4+ hours. Serve scooped — gelato is best at slightly warmer temperatures than American ice cream.
Watch how to make Gelato
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💡 Expert Tips
- 1.More milk than cream. Gelato has less fat than ice cream (around 4-9% vs 10%+ for premium ice cream).
- 2.Less air. Gelato churns slower, incorporating less air. Denser texture.
- 3.Slightly warmer serving temperature. Gelato is meant to be eaten at about 10°F, not 0°F like ice cream.
- 4.Real vanilla bean. The flavor difference is significant.
🔬 Why It Works
Italian gelato is different from American ice cream in three ways: lower fat (more milk, less cream), less air (denser texture), and warmer serving temperature (releases more flavor). The result is more intensely flavored, smoother, slightly less rich than American ice cream. Egg yolk custard base provides the silky texture.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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