📝 About This Recipe
Transport yourself to the cobblestone streets of Florence with this quintessential Italian masterpiece. Unlike its airier cousin, American ice cream, authentic gelato is defined by its dense, silky texture and a lower butterfat content that allows the pure flavors of milk and cream to shine. This recipe uses a traditional custard base to achieve a sophisticated mouthfeel that is both incredibly smooth and intensely flavorful.
🥗 Ingredients
The Custard Base
- 2 cups Whole Milk (high quality, preferably grass-fed)
- 1 cup Heavy Cream (minimum 36% milk fat)
- 3/4 cup Granulated Sugar (superfine sugar works best)
- 1/4 cup Skim Milk Powder (improves texture and prevents iciness)
- 4 large Egg Yolks (at room temperature)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1/4 teaspoon Sea Salt (finely ground)
Optional Infusions & Mix-ins
- 1/2 cup Dark Chocolate (70% cocoa, finely shaved for stracciatella style)
- 1/3 cup Pistachios (roasted and crushed)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the whole milk, heavy cream, and half of the sugar. Whisk in the skim milk powder until fully dissolved.
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2
Scrape the seeds from the vanilla bean into the milk mixture and drop the empty pod in as well. Heat over medium heat, stirring occasionally, until it reaches a gentle simmer (about 175°F/80°C). Do not let it boil.
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3
While the milk is heating, whisk the egg yolks with the remaining sugar and the sea salt in a heat-proof bowl until the mixture becomes pale yellow and slightly thickened.
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4
Temper the eggs by very slowly drizzling one cup of the hot milk mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
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5
Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
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6
Cook the custard over low heat, stirring constantly with a heat-resistant spatula. Continue until the mixture thickens enough to coat the back of a spoon (nappe consistency), which usually takes 5-8 minutes.
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7
Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any small egg solids.
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8
Prepare an ice bath by filling a large bowl with ice and water. Place the bowl of custard into the ice bath and stir occasionally until the mixture reaches room temperature.
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9
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, to allow the proteins to mature and flavors to deepen.
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10
Once thoroughly chilled, remove the plastic wrap and give the base a quick whisk. Pour into your gelato or ice cream maker and churn according to the manufacturer's instructions.
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11
Stop churning when the gelato reaches a soft-serve consistency, usually after 20-25 minutes. If adding shaved chocolate or nuts, fold them in during the last 2 minutes of churning.
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12
Transfer the gelato to a chilled, airtight container. Level the top and press a piece of parchment paper against the surface to prevent ice crystals.
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13
Freeze for at least 2-3 hours to 'ripen' the texture before serving. Authentic gelato is best served slightly warmer than ice cream, so let it sit at room temperature for 5 minutes before scooping.
💡 Chef's Tips
Use the highest quality milk and cream you can find; since there are few ingredients, their quality is paramount. Never skip the milk powder; it adds milk solids without extra water, which is the secret to that chewy, dense gelato texture. Ensure your gelato base is completely cold (below 40°F) before churning to ensure the smallest possible ice crystals. When scooping, use a flat paddle or 'spatola' rather than a round scoop to maintain the authentic Italian aesthetic and texture. Avoid over-churning; gelato should have less air (overrun) than ice cream, so stop as soon as it looks like thick ribbons.
🍽️ Serving Suggestions
Serve a scoop alongside a warm, fudgy brownie for a classic temperature contrast. Drizzle with high-quality balsamic glaze and a pinch of flaky sea salt for a sophisticated savory-sweet finish. Place a scoop in a chilled glass and pour a shot of hot espresso over it for a traditional Affogato. Pair with fresh macerated strawberries or raspberries during the height of summer. Serve in a crisp waffle cone with a side of crunchy almond biscotti.