Description
Traditional Italian gelato is a smooth and creamy frozen dessert made with a rich custard base of milk, cream, sugar, and egg yolks. This homemade version delivers an authentic silky texture and deep flavor, inspired by classic Italian methods.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Heat milk and cream in a saucepan over medium heat until steaming (do not boil).
- Whisk egg yolks and sugar in a bowl until pale and slightly thickened.
- Slowly temper the egg mixture by adding warm milk while whisking constantly.
- Return mixture to saucepan and cook on low heat, stirring until it thickens and coats the back of a spoon.
- Remove from heat and stir in vanilla extract and salt.
- Cool to room temperature, then refrigerate for at least 4 hours until fully chilled.
- Churn in an ice cream maker according to manufacturer instructions until soft and creamy.
- Transfer to a container and freeze for 2–3 hours to firm before serving.
- Let sit at room temperature for a few minutes before scooping.
Notes
- Do not let the custard boil to avoid curdling the eggs.
- For best texture, chill the base overnight if possible.
- Gelato is denser and served slightly softer than ice cream.
- Use full-fat dairy for the creamiest result.
- Optional flavors like chocolate, coffee, or fruit can be added after cooling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frozen / Churned Custard
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 37 g
- Sodium: 60 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 185 mg
