Gelato

Name: Gelato
Prep time: 5 min
Total time: 6 h
Yield: 6 - 8 serving(s)
Ingredients: 2 c. whole milk; 1/2 c. heavy cream; 2 tsp. pure vanilla extract; 6 large egg yolks; 3/4 c. (150 g.) granulated sugar

By Francesca ZaniUpdated: Apr 3, 2023

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preview for This Homemade Gelato Will Transport You To Florence After Just One Bite

What says summer more than strolling down cobblestone streets, a cone of gelato in hand? Those who hail from Italy particularly love gelato, savoring flavors like nocciala (hazelnut), pistachio, and fregola (strawberry) as they walk through the piazzas of Rome, Florence, or Milano. If you can't make it to Italy, our homemade gelato recipe will at least make you feel like you're living your best life, right at home. And if you’ve never experienced authentic gelato, then you might just surprise yourself with how much you love it (maybe even more than American ice cream, but don't worry—we won't tell 😉).

What makes gelato different than ice cream?
—Less milk fat. Milk is typically used in making gelato. You may also see the addition of cream in some recipes, but this version uses whole milk only.
—Egg yolks. While some recipes make their gealto with only milk cream, and sugar, others (like this one), include egg yolks, similar to Americanized ice cream custard or French ice cream.
—Minimal churning = less air = denser. Gelato is known for its very slow to minimal churn during the freezing process. Because less air is whipped into it, the result is much denser. Because it’s denser, it tastes creamier when there’s actually less fat present!
—Gelato waves. Gelato is served at lower temperatures, making a softer and less chilly experience on the palate; however, if you see super-fluffy piled-high containers of gelato, steer clear! While they may look delicious, it also signals that they might be filled with additives.

What is no-churn gelato?
Gelato can be made in an ice cream maker, but it can also be hand-churned too. Instead of lugging out the ice cream machine, you’ll have to whisk the gelato every 30 to 40 minutes until it begins to solidify. For chocolate or berry lovers, our brownie batter no-churn and blueberry no-churn are here for you!

Storage:
Store gelato in an airtight container in the freezer for up to 6 months. You can also make the base ahead and store in the refrigerator overnight to make the next day.

Did you make this recipe? Let us know how it went in the comments!

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Yields:: 6 - 8 serving(s)
Prep Time:: 5 mins
Total Time:: 6 hrs
Cal/Serv:: 274

Ingredients

2 c.
whole milk
1/2 c.
heavy cream
2 tsp.
pure vanilla extract
6
large egg yolks
3/4 c.
(150 g.) granulated sugar

Directions

1. Step 1In a medium saucepan over medium-high heat, heat milk, cream, and vanilla until an instant-read thermometer registers 160°.
2. Step 2In a medium heatproof bowl, whisk egg yolks and granulated sugar until pale yellow and ribbony, about 1 minute.
3. Step 3Gradually pour milk mixture into egg yolk mixture, whisking constantly, until combined. Return to saucepan and cook over medium-low heat, stirring constantly with a spatula, until mixture thickens and thermometer registers 170° to 175°, about 3 to 5 minutes. Pour mixture into a 9"-by-4" loaf pan. Let cool at room temperature 30 minutes.
4. Step 4Freeze, gently whisking every 30 to 40 minutes (3 to 4 times), until nearly frozen and you can’t easily move whisk through the custard, 5 to 6 hours total.