Authentic Italian Gelato
This classic gelato recipe delivers rich, creamy, and intensely flavorful Italian-style gelato that’s smoother and lighter than traditional ice cream. Made with simple ingredients and artisanal techniques, it captures the essence of authentic gelato — perfect for home cooks eager to recreate Italy’s beloved dessert.
Equipment
- Gelato or ice cream maker (preferably one with slow churn)
- Mixing bowls
- Whisk
- Saucepan
- Thermometer (optional but helpful)
- Spatula
- Freezer-safe container
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tsp pure vanilla extract (for fior di latte or base)
- Optional: natural flavorings such as pistachio paste, cocoa powder, or fruit puree
Instructions
- Heat Milk and Cream: In a saucepan, combine milk and cream; heat over medium until just below boiling (about 175°F).
- Whisk Egg Yolks and Sugar: In a bowl, whisk egg yolks with sugar until pale and creamy.
- Temper Eggs: Slowly pour about 1 cup hot milk mixture into yolks while whisking constantly.
- Cook Custard: Pour the egg mixture back into the saucepan; cook gently over low heat, stirring constantly until thick enough to coat the back of a spoon (about 170–175°F). Avoid boiling.
- Cool & Add Flavor: Remove from heat; stir in vanilla or desired flavorings. Cool to room temperature, then refrigerate for at least 4 hours or overnight to age.
- Churn: Pour chilled custard into gelato maker; churn according to manufacturer’s instructions until thick and creamy.
- Freeze: Transfer gelato to a freezer-safe container; freeze for at least 2 hours before serving for best texture.
Notes
- Aging the base improves texture and flavor, so don’t skip refrigeration before churning.
- Use high-quality milk and cream for the best results.
- Adjust sugar to taste but keep in mind gelato is typically less sweet than ice cream.
- For fruit gelati or sorbets, replace dairy with fruit purees and simple syrup.
- Store leftover gelato airtight; consume within 1-2 weeks for optimal freshness.
- Homemade gelato is best served slightly softer than ice cream—remove from freezer 5–10 minutes before scooping.