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The Best Italian Vanilla Gelato Recipe

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This Italian vanilla gelato is rich, creamy, and delicately flavored with real vanilla. Made with a custard base of milk, cream, egg yolks, and sugar, it’s a smooth and refreshing dessert that captures the essence of classic gelato from Italy.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 1 quart (4–6 servings)
  • Category: Dessert
  • Method: Churned
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Split the vanilla bean and scrape out the seeds. Add both seeds and pod to a saucepan with the milk and cream.
  2. Heat over medium until it begins to simmer. Remove from heat, cover, and let infuse for 30 minutes.
  3. In a bowl, whisk egg yolks and sugar until pale and thickened.
  4. Slowly pour warm milk mixture into the yolks, whisking constantly.
  5. Return mixture to saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon.
  6. Remove from heat, discard the vanilla pod, and strain the custard for smoothness. Let cool to room temperature.
  7. Cover and chill in the refrigerator for at least 4 hours or overnight.
  8. Churn in an ice cream maker according to manufacturer’s instructions until soft and creamy.
  9. Transfer to an airtight container and freeze for at least 2 hours before serving.

Notes

  • Substitute vanilla bean with 1 tablespoon of pure vanilla extract.
  • Strain the custard after cooking for an ultra-smooth texture.
  • Let gelato sit at room temperature for 5–10 minutes before scooping for best texture.
  • Press parchment on top before freezing to reduce ice crystals.

Nutrition

Find it online: https://savorymomskitchen.com/the-best-italian-vanilla-gelato-recipe/