Vanilla Gelato
Dense, silky Italian-style vanilla gelato with less air and more flavour than ice cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Infuse the Milk: Heat the milk, cream, half the sugar, and the scraped vanilla bean until steaming (do not boil).
- 2
Whisk the Yolks: Beat the egg yolks with the remaining sugar until pale and thick.
- 3
Temper: Slowly pour the warm milk into the yolks while whisking, then return everything to the pan.
- 4
Make the Custard: Cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon (around 82°C/180°F).
- 5
Chill: Strain the custard and chill thoroughly, ideally overnight.
- 6
Churn: Churn in an ice cream maker until thick, then freeze for a few hours until scoopable.
Plan it in Listahan
Add Vanilla Gelato to your week, check it against your household's allergens, and build the shopping list automatically.