Gelato (Classic Italian Ice Cream Recipe)

Traditional Italian ice cream with intense flavors and smooth texture.

Ingredients (Serves 6)

• 500 ml whole milk

• 100 ml heavy cream

• 120 g sugar

• 4 egg yolks

• 1 tsp vanilla extract or vanilla bean

• Optional flavorings: chocolate, pistachio paste, fruit purée, or coffee

Preparation

1. Heat the milk and cream:

   • In a saucepan, gently heat milk, cream, and vanilla until hot but not boiling.

2. Whisk egg yolks:

   • In a bowl, whisk egg yolks with sugar until pale and creamy.

3. Temper the eggs:

   • Slowly pour hot milk mixture into egg yolks while whisking constantly.

4. Cook the custard:

   • Return mixture to the saucepan and cook over low heat, stirring continuously, until slightly thickened (about 82–85°C / 180–185°F).

5. Cool the base:

   • Remove from heat and strain if necessary.

   • Cool completely, then refrigerate for at least 2 hours.

6. Churn:

   • Churn mixture in an ice cream maker according to manufacturer’s instructions.

7. Freeze and serve:

   • Transfer to a container and freeze briefly until firm.

   • Serve slightly softened for authentic gelato texture.

Serving Suggestions

• Serve in cups or cones with fresh fruit or biscotti.

• Ideal as a dessert or afternoon treat.

Cooking Tips

• Gelato contains less air than ice cream—churn slowly if possible.

• Use high-quality ingredients for pure flavor.

• Serve at a slightly warmer temperature than ice cream.