Vanilla Gelato

Name: Vanilla Gelato
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500ml (2 cups) whole milk; 250ml (1 cup) heavy cream; 150g (3/4 cup) sugar; 4 large egg yolks; 1 vanilla bean (or 2 tsp vanilla extract)

Dense, silky Italian-style vanilla gelato with less air and more flavour than ice cream.

40 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

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.

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