Italian ice cream, known as gelato, is famous for its dense, creamy texture and intense flavor. Unlike American ice cream, gelato has less fat, less air (churned slower), and is served slightly warmer so it melts beautifully on the tongue. Here’s a traditional way to make it at home:
🍨 Authentic Gelato Recipe (Base)
Ingredients (for about 1 quart):
2 cups (500 ml) whole milk
1 cup (250 ml) heavy cream
4 large egg yolks
2/3 cup (130 g) sugar
1 tsp vanilla extract (or a vanilla bean pod)
Pinch of salt
Method:
Heat the milk & cream
In a saucepan, combine the milk and cream.
If using a vanilla bean, split it, scrape seeds into the milk, and add the pod.
Heat gently until steaming (don’t boil).
Whisk yolks & sugar
In a bowl, whisk egg yolks, sugar, and salt until pale and thick.
Temper the eggs
Slowly pour the hot milk mixture into the yolks while whisking constantly (this prevents scrambling).
Cook the custard
Return the mixture to the saucepan.
Stir constantly over low heat until it thickens slightly and coats the back of a spoon (around 170°F / 77°C).
Chill the base
Strain through a fine sieve into a bowl.
Stir in vanilla extract if not using a pod.
Let cool, then refrigerate at least 4 hours (better overnight).
Churn the gelato
Pour into an ice cream maker and churn slowly until thick and creamy.
If you don’t have a machine: pour into a shallow dish, freeze, and stir vigorously every 30 minutes until smooth.
Serve
Transfer to a covered container, freeze 2–3 hours to firm.
Serve slightly softened (gelato is best around -10°C / 14°F, not rock-hard).
🍓 Flavor Variations
Chocolate: Stir in 1 cup (150 g) melted dark chocolate before chilling the custard.
Pistachio: Blend 3/4 cup pistachio paste into the custard base before churning.
Stracciatella (chocolate chip): Drizzle melted dark chocolate in thin streams while churning.
Fruit (lemon, strawberry, mango): Fold in fruit purée after the custard is chilled.
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