Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and heavy cream. Place the saucepan over medium heat and gently warm the mixture until it’s steaming and small bubbles appear around the edges. Do not let it boil. Once heated, remove from the heat.1 cup whole milk, 1 cup heavy cream
- In a separate medium bowl, whisk together the granulated sugar and egg yolks until the mixture is pale yellow and slightly thickened. This step is crucial for preventing the eggs from scrambling when they are combined with the hot milk.¾ cup granulated sugar, ½ cup egg yolks
- Slowly ladle about half of the warm milk and cream mixture into the egg yolk and sugar mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the egg yolks without cooking them into scrambled eggs. Once thoroughly combined, pour this tempered mixture back into the saucepan with the remaining milk and cream.1 cup whole milk, 1 cup heavy cream, ¾ cup granulated sugar, ½ cup egg yolks
- Return the saucepan to medium-low heat. Cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of a spoon. This typically takes about 8-10 minutes. Do not let the mixture boil, as this can cause the eggs to curdle. You can check for doneness by drawing a finger through the custard on the back of the spoon; if a clear line remains, it’s ready.
- Immediately remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl. This removes any potential bits of cooked egg and ensures a perfectly smooth texture. Stir in the pure vanilla extract and a pinch of salt. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This chilling period is essential for the gelato to reach its ideal consistency when churned.1 teaspoon pure vanilla extract, Pinch salt
- Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, until the gelato is thick and has the consistency of soft-serve ice cream.
- Transfer the churned gelato to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop.
Notes
Proper storage is key to enjoying your delicious Authentic Italian Gelato for longer. Stored this way in the freezer, your Authentic Italian Gelato will remain at its best for up to 2 weeks. While gelato is best enjoyed directly from the freezer, if it becomes too hard after extended freezing, you can leave it at room temperature for a few minutes to soften slightly before scooping.
