Traditional Gelato recipe


Delve into the heart of Italy with a traditional Gelato recipe, celebrated for its smooth texture and intense flavors. Unlike its American ice cream counterpart, Gelato is made with a higher proportion of milk and a lower amount of cream and eggs (or none), resulting in a denser and more flavorful experience.

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Resting Time: 4 hours
Total Time: 4 hours 40 minutes
Serving: 4


  1. 2 cups whole milk
  2. 1 cup heavy cream
  3. 3/4 cup sugar
  4. 4 egg yolks
  5. 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)


  1. In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until it begins to simmer. Add the vanilla bean seeds and pod.
  2. In a separate bowl, whisk together egg yolks and the remaining sugar until light and fluffy.
  3. Gradually temper the hot milk mixture into the egg yolks to avoid curdling. Return the mixture to the saucepan.
  4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  5. Remove from heat, extract the vanilla pod, and cool the mixture quickly by placing the saucepan in an ice bath. Stir until room temperature.
  6. Cover and refrigerate the mixture for at least 4 hours, preferably overnight.
  7. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.


  • For the best flavor, use high-quality ingredients. The fresher the milk and cream, the better the gelato.
  • Gelato is best enjoyed fresh. Consume within 2-3 days for optimal taste.
  • Experiment with flavors by adding fruit purees, chocolate, nuts, or coffee in step 4.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 350 kcal
  • Protein: 5g
  • Carbohydrates: 34g
  • Fat: 20g
  • Fiber: 0g
  • Sodium: 70mg
  • Sugars: 30g

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