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
Scale
- 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.
Find it online: https://classic-recipes.com/best-classic-gelato-and-variations/