Homemade Italian Vanilla Gelato

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, cream, and half of the sugar. Place over medium heat and stir until the mixture reaches a gentle simmer.
2. 2.
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
3. 3.
   Slowly pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes.
5. 5.
   Remove the saucepan from heat and add the vanilla extract. Scrape the seeds from the vanilla bean and add them to the mixture, stirring well.
6. 6.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. 7.
   Once chilled, pour the mixture into a shallow container and place it in the freezer.
8. 8.
   Every 30 minutes, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. Repeat this process 3-4 times.
9. 9.
   After the final stirring, cover the container and freeze for an additional 2-3 hours until the gelato is firm but still creamy.
10. 10.
    Serve the homemade Italian Vanilla Gelato in bowls or cones and enjoy!

Treat your ingredients with care...

• Vanilla bean — To extract the maximum flavor from the vanilla bean, use the back of a knife to scrape the seeds carefully. Alternatively, you can use vanilla bean paste or high-quality vanilla extract as a substitute.

Tips & Tricks

• For a more intense vanilla flavor, infuse the milk and cream with the split vanilla bean overnight in the refrigerator before proceeding with the recipe.
• Make sure to cool the mixture completely before freezing to prevent ice crystals from forming.
• If you prefer a smoother texture, you can strain the custard mixture before chilling to remove any lumps or cooked egg bits.
• Experiment with different toppings such as fresh berries, chocolate shavings, or caramel sauce to enhance the flavor and presentation of your gelato.
• If you own an ice cream maker, you can use it instead of the manual stirring method for a smoother and quicker result.

Serving advice

To enhance the experience, serve the Italian Vanilla Gelato in chilled bowls or crispy waffle cones. Garnish with a sprinkle of cocoa powder or a drizzle of melted chocolate for an extra touch of indulgence.

Presentation advice

For an elegant presentation, scoop the gelato into individual serving dishes and top with a fresh mint leaf or a small cookie. Serve alongside a shot of espresso or a glass of Italian dessert wine for a complete Italian culinary experience.