This Italian vanilla gelato is a smooth, creamy, and refreshing frozen dessert inspired by classic Italian gelaterias. Made with simple pantry ingredients, it delivers an authentic flavor and a luxuriously soft texture that feels indulgent yet light. Perfect for warm days, family gatherings, or whenever you crave a timeless dessert, this homemade gelato brings a taste of Italy straight to your kitchen.

Why You’ll Love This Recipe

This gelato stands out for its rich vanilla flavor and velvety texture without being overly heavy. It uses milk as the primary base, which creates a lighter mouthfeel compared to traditional ice cream. The ingredients are easy to find, the method is straightforward for an intermediate home cook, and the result is incredibly versatile. You can enjoy it as-is or customize it with your favorite mix-ins and flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
4 large egg yolks

Directions

1. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan along with the whole milk and heavy cream.
2. Heat the milk mixture over medium heat until it just begins to simmer. Do not let it boil. Remove from heat, cover, and allow the vanilla to infuse for about 30 minutes.
3. In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
5. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.
6. Remove from heat, discard the vanilla pod, and let the custard cool to room temperature. For an extra-smooth texture, strain the custard through a fine-mesh sieve.
7. Cover and refrigerate the mixture for at least 4 hours, or overnight, until thoroughly chilled.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, creamy consistency.
9. Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

Servings and timing

Servings: 1 quart (approximately 4–6 servings)
Prep time: 30 minutes
Cooking time: 10 minutes
Chilling and freezing time: 4 hours
Total time: about 4 hours 40 minutes

Variations

Chocolate gelato can be made by whisking 1/2 cup high-quality cocoa powder into the warm milk mixture before combining it with the eggs.
Strawberry gelato works beautifully by folding in 1 cup of strawberry puree and small pieces of fresh strawberries into the chilled base before churning.
Pistachio gelato can be created by blending 1/2 cup finely ground pistachios or pistachio paste into the milk mixture for a nutty, aromatic flavor.

Storage/Reheating

Store homemade gelato in an airtight container in the freezer for up to one week. Press a piece of parchment paper directly onto the surface before sealing to reduce ice crystals. Before serving, allow the gelato to sit at room temperature for 5 to 10 minutes so it softens to its signature creamy texture.

FAQs

What makes gelato different from ice cream?

Gelato uses more milk and less cream, and it is churned more slowly, resulting in less air and a denser, more flavorful texture.

Can I make this gelato without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir it vigorously every 30 minutes until smooth and frozen, though the texture may be slightly less creamy.

Is it safe to use eggs in gelato?

The egg yolks are gently cooked into a custard, which makes them safe and gives the gelato its smooth consistency.

Can I reduce the sugar in this recipe?

You can slightly reduce the sugar, but keep in mind that sugar also affects texture, not just sweetness.

Can I use vanilla extract instead of a vanilla bean?

Yes, one tablespoon of pure vanilla extract can replace the vanilla bean, though the flavor will be slightly less complex.

How long does homemade gelato last?

For best flavor and texture, homemade gelato should be enjoyed within one week.

Can I add mix-ins like nuts or chocolate chips?

Yes, fold in mix-ins gently during the last few minutes of churning.

Why does my gelato feel too hard?

Homemade gelato contains less air and stabilizers, so it can freeze harder. Let it soften briefly before serving.

Can I make this recipe dairy-free?

You can substitute the milk and cream with plant-based alternatives, but the flavor and texture will change.

What is the best way to serve gelato?

Serve it slightly softened in small bowls or cones, optionally topped with fruit, nuts, or a drizzle of chocolate sauce.

Conclusion

This Italian vanilla gelato recipe delivers everything you want in a classic frozen dessert: smooth texture, rich flavor, and endless versatility. With simple ingredients and a traditional custard base, it captures the essence of authentic gelato while being completely achievable at home. Once you master this recipe, it becomes the perfect foundation for countless delicious variations.

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