This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.
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Ingredients
Vanilla custard
2 cups – 0.5 lt whole milk
2 cups – 0.5 lt heavy cream
1 vanilla pod
6 egg yolks
1 egg white
1 1/4 cup – 250 gr caster sugar
Pistachio gelato
Vanilla custard above quantity
3.5 oz – 100 gr pistachio
3 tbsp orange blossom water
Chocolate gelato
Vanilla custard above quantity
3.5 oz – 100 gr cocoa
3 tbsp sugar
Coffee gelato
Vanilla custard above quantity
1/2 cup – 100 ml Espresso coffe at room temperature
Tea gelato
Vanilla custard above quantity
1/2 cup – 100 ml Tea at room temperature
Almond gelato
Vanilla custard above quantity
3.5 oz – 100 gr Sweet almonds finely grinded
3 Bitter almonds finely grinded
Toasted Hezelnuts
Vanilla custard above quantity
3.5 oz – 100 gr Toasted hezelnuts finely grinded
Chestnut gelato
Vanilla custard above quantity
9 oz – 250 gr chestnut spread
Which one is the best Italian gelato (0:00)
Ingredients (0:37)
Making the vanilla custard (0:45)
Making the Pistachio gelato (1:43)
Making the Chocolate gelato (2:08)
Making the gelato in the ice cream machine (2:34)
How to serve it (3:39)
30 Comments
I feel bad for your top comment. Spewing bs is absolutely crazy! Either way, I tried the recipe, and it was amazing. I’m so happy I have a perfect recipe for home! Thank you
How many times should I stir the Gelato mixture every 10 min
Can you please reply where to buy gelato machine you have and the brand of the machine.Thankyou by the way the video is amazing
This recipe is amazing! Thank you.
Thanks for your great videos. It is difficult to but high quality cocoa powder where I live. Is that possible to use chocolate bar with 70% cocoa instead?
Hello, I’m trying to find a regular recipe for my ice cream machine. In Turkey we use salep powder, sugar and whole milk to make traditional ice cream but I don’t like the salep flavor in my fruity ice cream recipes so I was trying to find an Italian gelato recipe. It looked so soft to me, was that because you didn’t chilled it in freezer or is this the actual consistency? Thanks for sharing this one, I’ll try it but I wanted to ask anyway 😊
I just tried the recipe (vanilla flavour with 2 pods of vanilla instead of 1) and added small chunks of apples cooked in some butter in order to make an "Apple pie" flavour. Also added 40g of skimmed milk. Made it with the KitchenAid Ice Cream Maker attachment.
Mamma mia !!! The title of the video says it all. SO DELICIOUS ! No ice crystals, only pure creaminess from heaven. Thank you very much for sharing this authentic recipe !
I don’t have a gelato machine would a ninja creami on gelato setting work as well?
Hi chef first i would like to tell thankyou for this wonderful recipe so nicw of you to provide this wonderful recipe
My question
1 – can i make this commercially and what all adsitives would you need to increase it shelf life and
2 – is there option to make eggless version
It would help me a lot if you reply and will be forerver grateful
thanks for this recipe, what can I use in place of heavy cream
What is the name of the ice cream machine you use?
Straight to the point. Great video!!!
I'm confused. Italian geloto doesn't have egg in it!
Do you have to use egg, what about cornstarch?
I’m Italian this isn’t gelato, though it does look look delicious ice cream.
Yummy
Very good recipe. I have used it to make 3 batches of ice cream in one go, vanilla, chocolate and pistachio.
I have a question, most custard style recipes I have tried add the eggs and sugar to the milk in one go. What is the reason to separate the eggs and sugar and to whip them? To add volume?
Thank you,
Cormac
The recipe is not very specific. Can I ask when you bring it to a boil is that when bubbles start to form or a lot of them start to form and over what heat. Low heat medium low medium high or high heat and do you need to let it sit at room temperature before you put it in the fridge or can you put it in the fridge right off the heat. The recipe instructions are vague to achieve the recipe perfectly any extra guidance would be great
Merci chef de nous avoir proposé cette recette que je vais m'empresse de tester. Le plus important quand on réalise une recette est de prendre du plaisir à la faire pour donner encore plus de bonheur à la dégustation, que se soit pour les personnes qui nous sont chères, ou pour soi même. Je voulais juste ajouter quelques mots :
Le chef a la gentillesse de nous donner ça recette avec de très bons ingrédients, si cela ne convient pas à certains, vous avez parfaitement la possibilité chercher sur le net pour en trouver une qui trouvera grâce à vos yeux.
Merci encore chef.
Its good, but its not nearly as italian gelato, it has so much cream equal to a milk.
Isn't gelato supposed to have relatively low milkfat content. Cream and milk for a gelato is uncommon and usually is seen in traditional ice cream
The background music is too loud?
Multumesc cu recunostinta si iubire! O primavara minunata! ☺️💓🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌈
such annoying background music, bad enough for me to turn off the video ..why do you ruin it like that ?
Gelato uses no eggs.
I wonder why we need to cook the mix ?
Gelato has an %7 fat in the Endprodukt, and whole milk has %3,6 fat and whipping cream has %35 fat. And Egg yolks has %32 fat. As a result, this is not a GELATO…
Thank you! great recipe. Only the music is distracting. Would like to hear the kitchen sounds better…
What machine dis you use?😢
Shitty video, cant tell how to do the egg whites? Fold in? When? You don't use this method to make Tiramisu, or they dont in Italy anyway. The recipe itself did help. Good ingredient list.