This classic gelato is smooth and creamy, and it’s loaded with sweet vanilla flavor. The eggs are beaten with sugar until thick and light in color, which adds air and richness. If possible, use a stand mixer with whisk attachment so the mixture can be whipping while you do other things. I use a combination of whole milk and evaporated milk for the richness and extra flavor, but all milk may be used for a lighter gelato. The milk powder adds more milky flavor to the gelato, but you can omit it if you like.
The custard mixture is heated to about 175 F or slightly higher, which is more than enough to cook the eggs and make them safe for consumption. According to the USDA, the minimum safe temperature for cooked eggs is 160 F.
This classic gelato is wonderful as it is, or you may use it as a base for other flavor variations. Feel free to add some mini chocolate chips or shaved chocolate just before it’s finished churning, or try one of the variations below the recipe.
Does gelato contain eggs?
You might have read that gelato does not include eggs, but that isn’t strictly true. Many gelatos, particularly those made in Northern Italy and the U.S., are made with egg yolks.
What makes gelato different from ice cream?
Gelato is generally made with milk and little or no cream so it’s usually lower in fat than ice cream.
Related Recipes:
This rocky road ice cream is another delicious way to beat the heat. Or try this yummy no-cook mocha ice cream, a chocolate ice cream made more intense with a bit of espresso powder.
Tips
- Don’t rush pouring the warm milk mixture into the beaten sugar and egg mixture. Add it in a thin, steady stream while simultaneously mixing on low speed.
- When heating the final custard mixture, keep the heat on medium low to avoid heating too quickly.
- Straining the custard through a sieve ensures there are not lumps of egg or milk powder in the ice cream.
- To cool the custard mixture quickly, place the bowl in a larger bowl of ice and water. When it is fairly cool, move it to the fridge to chill thoroughly.
Recipe Variations
- Pistachio Gelato: Skip the dry milk powder if you wish and add about 5 tablespoons of Pistachio Paste.
- Chocolate Gelato: Whisk 4 to 5 ounces of melted bittersweet or semisweet chocolate into the warm custard before chilling.
- Stracciatella: While the ice cream is churning, melt 2 to 3 ounces of semisweet or bittersweet chocolate with 1/2 teaspoon of neutral flavor vegetable oil in a heat-safe bowl over simmering hot water. Place a sheet of parchment paper on a baking sheet and spread the melted chocolate on it. Place it in the freezer. When frozen solid, crumple the parchment paper up to break the frozen chocolate into small pieces. Place it back in the freezer until the ice cream is finished churning. Stir the chocolate pieces into the ice cream or add it in layers and freeze until firm, about 2 to 3 hours.
- Cookie Dough: Make a batch of this safe and easy chocolate chip cookie dough. Chill it, cut it into pieces, and add it to the churned ice cream before you transfer it to the freezer.
Classic Gelato and Variations
Gelato doesn’t need heavy cream for a smooth, creamy texture. Make the basic recipe or try one of the variations.
- Prep Time: 20 minutes
- Churn/Freeze: 3 hours
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Desserts, Ice Cream
- Method: Freeze
- Cuisine: Italian
Ingredients
- 3 cups whole milk
- 1 cup evaporated milk
- 1/3 cup dry milk powder
- 1 tablespoon vanilla bean paste or vanilla extract, or to taste
- Pinch salt
- 3/4 cup granulated sugar
- 6 large egg yolks
Instructions
- Place a large bowl in the refrigerator to chill.
- Put the whole milk, evaporated milk, milk powder, vanilla bean paste, and a pinch of salt in a saucepan. Add 1/4 cup of the sugar and bring the mixture to a simmer over medium heat. Remove the mixture from the heat and set aside.
- Put the remaining 1/2 cup of sugar and egg yolks in the bowl of a stand mixer and beat with the whisk attachment for 8 to 10 minutes, until thick and very light in color.
- With the mixer running on medium-low speed, gradually pour the still-warm milk mixture into the egg mixture. Make sure the milk is not too hot, and take your time.
- Pour the mixture back into the saucepan and heat over medium-low heat until the mixture coats a spoon. It should be slightly thickened and the temperature will be around 175 F to 185 F.
- Pour the custard mixture through a sieve into the chilled bowl. Taste and add another teaspoon of vanilla extract, if desired.
- Place a sheet of cling wrap directly on top of the custard to prevent a skin from forming; cover the bowl with another sheet of cling wrap and place it in the refrigerator for 1 to 2 hours, until well-chilled.
- Pour the chilled custard mixture into an ice cream maker and churn following the manufacturer’s instructions.
- Spoon the finished ice cream into a container, cover, and freeze until firm, about 2 to 3 hours.