gelato recipe

Authentic Italian Gelato is a frozen creamy dessert made with milk, heavy cream and sugar. With or without eggs (depending on the taste), you can make dense creamy gelato at home, following a slow freezing/creaming process, usually with the help of an ice cream maker.The good news is that you can make authentic Italian Gelato at home. You have only to learn the right tricks to easily make it. Usually we make homemade gelato to eat as a dessert or as a delicious afternoon snack. You can also enjoy Gelato with fresh fruits or delicious biscuits.If you love Authentic Italian Gelato and want to do it at home, here is the recipe with all the tips and tricks for making an exquisite, healthy and genuine homemade Gelato, both with and without ice cream maker!

How to Make Authentic Italian Gelato at Home

yolks

sugar

350 ml of whole milk

250 ml of heavy cream

lemon

Whip the egg

Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.

Heat the milk

Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.

Combine the ingredients

Transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or two drops of vanilla extract or vanilla bean. Now put it back on the heat and cook for another 5 minutes without boiling and always stirring. Then turn off the heat and add the cold heavy cream. Mix really well.

How to make gelato with ice cream maker

If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready! Fresh, creamy and nutritious.

How to make gelato without ice cream maker

If you don't have an ice cream maker, Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed. This step is necessary in order not to create ice crystals in the gelato and have a creamy result. Of course this is a bit more laborious process, but it’s worth it. You will surely have an exquisite authentic Italian Gelato!

Impress your friends by making your own melt-in-the-mouth, creamy vanilla gelato.

Vanilla gelato

500 milliliters (2 cups) milk

milliliters (1 cup) thickened cream

vanilla bean paste

(3/4 cup) caster sugar

Strawberry gelato is an Italian-style frozen dessert made with a custard base, strained fresh strawberry puree, and a dense churn for a silky texture. This homemade gelato recipe delivers vivid pink-red color and intense berry flavor that’s brighter than American ice cream.

Strawberry Gelato

strawberries (hulled)

lemon juice

milk

heavy cream

cornstarch

tsp vanilla extract

Blend the fresh strawberries with 1/4 cup of granulated sugar and lemon juice until smooth, then strain to remove seeds and set aside.

Reserve the strained strawberry puree so it’s ready to mix into the finished custard.

Make the strawberry puree

Heat the whole milk and heavy cream in a saucepan over medium heat until steaming, not boiling, about 3–5 minutes (visual cue: steam rising from the surface).

Whisk the egg yolks, remaining 1/2 cup granulated sugar, and cornstarch until smooth and pale, about 2 minutes.

Slowly whisk the hot milk mixture into the egg yolk mixture in a thin stream to temper, keeping it smooth (visual cue: uniform, thickening custard).

Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened like a pudding—about 5 minutes (visual cue: a spoon leaves a clear trail).

Remove from heat and stir in the strawberry puree and vanilla extract until the mixture turns vivid pink-red and silky.

Cook the custard base

Cool completely over an ice bath until no longer warm, about 10–15 minutes (visual cue: mixture noticeably cool to the touch).

Refrigerate at least 4 hours to fully chill (visual cue: mixture is cold and set slightly).

Churn in an ice cream maker on the lowest setting until dense and gelato-style, then serve soft immediately.

For firmer gelato, transfer to a container and freeze for 1–2 hours before serving.

Chill and churn

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How to Make Authentic Italian Gelat...

Vanilla gelato

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Top 3 gelato recipe recipes from across the web

The most viewed gelato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Authentic Italian Gelat...

Vanilla gelato

Strawberry Gelato

The most viewed gelato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine