Classic Gelato and Variations

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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 doesn’t contain 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.

Ingredient Notes

• Whole milk: Forms the backbone of the gelato and keeps it lighter than ice cream.
• Evaporated milk: Adds body and richness without extra fat.
• Dry milk powder: Boosts milk solids for a smoother, creamier texture.
• Egg yolks: Thicken the custard and create that classic gelato mouthfeel.
• Granulated sugar: Sweetens and helps prevent iciness.
• Vanilla bean paste or extract: Adds clean vanilla flavor; adjust to taste.
• Salt: Enhances sweetness and balances the custard.

Steps to Make Classic Gelato

1. Chill a mixing bowl in the refrigerator.
2. Heat the milk, evaporated milk, milk powder, vanilla, salt, and part of the sugar until just simmering.
3. Beat the remaining sugar with the egg yolks until very thick and pale.
4. Slowly blend the warm milk mixture into the egg mixture.
5. Return the custard to the pan and cook gently until slightly thickened.
6. Strain the custard into the chilled bowl and adjust the vanilla if needed.
7. Chill the custard thoroughly.
8. Churn in an ice cream maker, then freeze until firm.

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.

Serving Suggestions

• Serve slightly softened for the creamiest texture.
• Add shaved chocolate, chopped nuts, or fresh fruit on top.
• Pair with cookies or biscotti.
• Choose this gelato as a base for affogato with hot espresso.