Vanilla Gelato Recipes

SICILIAN GELATO-STYLE ICE CREAM

Steps:

• Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
• Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
• Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
• Take the ice cream base from the heat and let the mixture cool down.
• Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
• In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
• After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.

VANILLA GELATO

Steps:

• In a large bowl, beat together the egg yolks and sugar until light and thick.
• Heat the milk, cream, vanilla pod, and salt in a heavy saucepan and heat over medium heat until bubbles begin to form around the edges.
• Remove from the heat, and take 1/2 cup of the hot milk mixture, and slowly whisk it into the beaten eggs.
• Next whisk the egg mixture into the saucepan, and cook over low heat stirring continuosly until the mixture thickens, about 8 to 10 minutes.
• Strain the mixture through a fine mesh sieve into a metal bowl and refrigerate until cold.
• Once the custard mixture is cold, transfer it into an ice cream maker and churn following the manufacturers instructions.
• Serve immediately, or freeze in an airtight container until you are ready to use.

CLASSIC GELATO

Steps:

• Gather the ingredients.
• Warm the milk in a large saucepan with 1 teaspoon of the vanilla extract, 2 teaspoons of the sugar, and the milk powder. Stir well to ensure everything is incorporated.
• Lower the heat and simmer for 5 minutes. Remove from the heat and leave to infuse while preparing the remaining ingredients.
• Place the egg yolks into the bowl of a stand mixer with the remaining vanilla extract and sugar. Whisk for at least 10 minutes until the eggs are light, fluffy, and increased in volume.
• Put a mixing bowl large enough to hold the custard into the freezer or chill the bowl with ice cubes.
• Gently reheat the milk mixture until warm but not hot or boiling to avoid curdling the custard.
• Pour the liquid slowly over the beaten eggs with the mixer running on medium speed; take care and do not rush this process.
• Return the custard to the pan and place over low heat. Stir continuously and cook slowly and gently until the mixture has thickened enough to coat the back of a metal spoon.
• Pour the custard into the chilled bowl and continue to stir until the custard is cold.
• Pour the gelato into a plastic tub with a well-fitting lid. Put into the freezer for 30 minutes.
• Take the custard out and beat with either a fork, hand whisk, or electric hand mixer to break down the custard into a smooth consistency. Do this 3 or 4 times every 30 minutes.
• Store the gelato in a plastic tub with a well-fitting lid.
• Remove the gelato from the refrigerator 10 minutes before serving.
• Cut a circle of greaseproof paper and lay this on the surface of the custard (this prevents a skin forming). Put the custard into the fridge for 3 to 4 hours or even overnight.
• Churn in ice cream machine following the manufacturer's instructions.

VANILLA BEAN GELATO

Steps:

• Split the vanilla bean pod down the center and scrape out the seeds. Add the seeds to the milk and stir.
• In a saucepan over medium heat, add the milk with the vanilla seeds, the split vanilla bean pod, and vanilla extract and bring to a simmer. Do not boil.
• In a medium glass bowl, beat together the egg yolks, whole egg and sugar until thickened and pale yellow. You can do this with a hand beater or by hand.
• Remove the milk from the heat and very slowly whisk a small amount of hot milk into the egg/sugar to temper the eggs. Return the pot to the heat. Slowly whisk the egg/sugar mixture into the milk. Stir constantly until the mixture thickens slightly just at the point of simmering. Do not let it boil.
• Remove the pan from the heat and discard the vanilla bean. Pour the custard into a glass bowl and let cool slightly. You can strain the custard through a fine mesh sieve at this point if you think it needs it.
• Add the cream to the custard and blend well with a whisk.
• Cover with plastic wrap and chill overnight in the fridge (or at least 4-6 hours).
• Run it through your ice cream machine according to directions - about 30 minutes.
• Scoop the ice cream into a freezer container and freeze overnight for best results.

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO

Steps:

• In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
• Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
• Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
• While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
• Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
• You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
• Espresso: add 1/2 cup of chilled espresso coffee into the custard.
• Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
• Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
• Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

VANILLA GELATO

Steps:

• Beat the egg yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale lemony yellow but still gritty, about 2 minutes; set aside.
• Heat the milk and cream in a medium saucepan until small bubbles pop up along the pan's inner rim; adjust the heat to keep the mixture very hot but do not boil.
• Whisk about 1/4 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the saucepan with the remaining hot milk mixture.
• Immediately decrease heat to very low (if you are using an electric stove, move the pan to a second burner just now set on low).
• Cook slowly, stirring constantly, while the mixture thickens to the consistency of smooth, very wet cake batter and can coat the back of a wooden spoon, about 7 minutes.
• Strain through a fine-mesh sieve into a clean bowl to remove any extraneous bits of cooked egg; stir in the vanilla and salt.
• Refrigerate until cold, for at least 4 hours or overnight.
• Just before you make the gelato, place the vanilla custard in the freezer, just to assure it is very cold, for no more than 10 minutes.
• Freeze the custard in your ice cream machine according to manufacturer's directions.
• Serve at once (will be soft) or transfer to a large freezer container and store in the freezer, tightly sealed, for up to 1 month; soften at room temperature for up to 10 minutes before serving.

CLASSIC GELATO BASE (VANILLA FLAVOR)

Steps:

• In a medium saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve.
• In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed). With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated.
• Pour the milk and egg mixture back into the saucepan, add the vanilla bean, and place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.
• Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight to infuse the custard with a deeper vanilla flavor.
• Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
• STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Classic gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.Always take gelato out to room temperature 15 to 20 minutes before serving to soften it and make it easier to scoop.
• SERVING: Always take Gianduja gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• VARIATIONS: Use this versatile base to make a variety of gelato flavors, such as Pistachio, Raspberry Rose, Blueberry, or Cherry Ripple!
• MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

PERFECT COFFEE GELATO

Steps:

• Place a large mixing bowl with a sieve over it near the stove.
• Combine the milk and cream in a medium saucepan over medium heat until simmering.
• Whisk the eggs and the sugar together in a medium mixing bowl.
• When the milk is simmering, pour one ladleful at a time into the eggs, whisking constantly.
• Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
• Immediately pour the mixture through the sieve into the bowl, discarding any solids.
• Stir the coffee granules and vanilla extract into the warm custard until fully combined. Taste and add more coffee or extract if needed. Then cover and refrigerate until thoroughly chilled, at least 2 hours.
• Churn according to the directions for your ice cream maker. Transfer to an airtight container and freeze for at least 4 hours before serving.
• Scoop and enjoy! Store in the freezer for up to 1 week.