Italian Vanilla Gelato — Soft, Creamy, and Melts in Your Mouth
🧂 Ingredients
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- 500 ml whole milk
- 150 ml heavy cream
- 4 egg yolks
- 120 grams granulated sugar
- 1 tsp vanilla paste or vanilla extract
- 1 tsp cornstarch
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Heat the whole milk and half of the sugar in a saucepan over low heat, stirring gently until warm and the sugar dissolves; do not let it come to a boil.
- 2 In a separate bowl, whisk the egg yolks, remaining sugar, salt, and cornstarch until pale and slightly thickened.
- 3 Gradually pour the hot milk into the egg yolk mixture a little at a time, whisking constantly so the eggs don't curdle (this is the tempering process).
- 4 Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
- 5 Remove from heat and strain the mixture to get a smooth texture free of lumps, then let it cool to lukewarm.
- 6 Stir in the heavy cream and vanilla paste until well combined. Cover the surface of the mixture with plastic wrap pressed directly onto it to prevent a skin from forming, then chill in the refrigerator for at least 4 hours or overnight.
- 7 Pour the chilled mixture into a shallow baking dish and place it in the freezer. Every 30 minutes for the first 3-4 hours, take it out and scrape/stir with a fork to break up the ice crystals and keep the texture smooth.
- 8 Once the texture is soft and fully set (about 4-6 hours total), the gelato is ready to serve. Let it sit at room temperature for 5 minutes before scooping so it's easier to shape into scoops.
💡 Tips
• Use a wide, shallow baking dish when freezing so the mixture stirs evenly and the gelato sets faster.
• Don't skip the egg tempering step—pour in the hot milk little by little so the eggs don't cook and clump up like scrambled eggs.
• The more often you scrape/stir the mixture during freezing, the smoother and softer the gelato's texture will be, since the ice crystals stay smaller.
• For flavor variations, try adding pistachio paste, cocoa powder, or strawberry puree after the tempering process in step 6.
📊 Nutrition Facts / serving
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