italian ice cream

Learn how to make gelato, the delightful Italian frozen treat. Get instructions to make the creamiest gelato and tips to turn one base into a multitude of flavors.

Classic Vanilla Bean Gelato

sugar

vanilla bean, (split lengthwise)

In a medium saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve.

In the bowl of a stand mixer, or in a large mixing bowl if you’re using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed). With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated.

Pour the milk and egg mixture back into the saucepan, add the vanilla bean, and place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.

Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight to infuse the custard with a deeper vanilla flavor.

Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.

Transfer the gelato to an airtight container and freeze until firm, about two hours.

STORAGE: The gelato will keep, frozen, for up to 1 month.

SERVING: Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.

VARIATIONS: Use this versatile base to make a variety of gelato flavors, such as Pistachio, Raspberry Rose, Blueberry, or Cherry and Raspberry Ripple!

MAKE IT DAIRY-FREE: Use lactose-free milk or oat milk instead of regular dairy milk.

MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato right here --&gt; http://bit.ly/FNVeganGelato

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.

&#x1f4cb; Italian Gelato Recipe Vanilla Chocolate and Pistachio

milk

heavy cream

vanilla pod

caster sugar

Vanilla custard (above quantity)

3.5 oz pistachio

tbsp orange blossom water

cocoa

tbsp sugar

Espresso coffe (at room temperature)

Tea (at room temperature)

3.5 oz Sweet almonds (finely grinded)

Bitter almonds (finely grinded)

3.5 oz Toasted hezelnuts (finely grinded)

chestnut cream

Cut in two the vanilla pod

Simmer the milk and heavy cream in a large pan to infuse them with the vanilla pod.

With a food processor, whip the egg yolks and the egg white with the sugar until they reach a whitish-foamy consistency

Add them to the milk and bring to a boil, always stirring with a wooden spoon

As soon as it starts to boil, remove it from the heat

Pass it through a fine mesh sieve into a bowl while it is still warm

Let it cool down to room temperature or rest overnight in the fridge in an airtight container

Making the vanilla custard

Finely grind the pistachios with the orange blossom water to make a smooth paste

Make the vanilla custard as above

Once the custard starts boiling, remove it from the heat, add the pistachio paste and stir

Let it cool down to room temperature and rest overnight in the fridge in an airtight container

Making the Pistachio gelato

Mix the cocoa with the extra sugar

Once the custard starts boiling, remove it from the heat, add the mixture of sugar and cocoa and stir

Making the Chocolate gelato

Pass the pistachio and the chocolate custards through a fine mesh sieve

Place the mixture into the gelato machine and follow the manufacturer&#39;s instructions

It took my machine 45 minutes to 1 hour to make the ice cream, depending on the room temperature

You can serve gelato with a thin crunchy cookie or fresh fruits

Making the gelato in the ice cream machine

https://www.youtube.com/watch?v=tNmpM-Q_qJM

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.
To print the recipe:
https://yourguardianchef.com/italian-gelato-recipe-vanilla-chocolate-and-pistachio/

Ingredients
Vanilla custard
2 cups - 0.5 lt whole milk
2 cups - 0.5 lt heavy cream
1 vanilla pod
6 egg yolks
1 egg white
1 1/4 cup - 250 gr caster sugar
Pistachio gelato
Vanilla custard above quantity
3.5 oz - 100 gr pistachio
3 tbsp orange blossom water
Chocolate gelato
Vanilla custard above quantity
3.5 oz - 100 gr cocoa
3 tbsp sugar
Coffee gelato
Vanilla custard above quantity
1/2 cup - 100 ml Espresso coffe at room temperature
Tea gelato
Vanilla custard above quantity
1/2 cup - 100 ml  Tea at room temperature
Almond gelato
Vanilla custard above quantity
3.5 oz - 100 gr Sweet almonds finely grinded
3 Bitter almonds finely grinded
Toasted Hezelnuts
Vanilla custard above quantity
3.5 oz - 100 gr Toasted hezelnuts finely grinded
Chestnut gelato
Vanilla custard above quantity
9 oz  - 250 gr chestnut spread


Which one is the best Italian gelato (0:00)
Ingredients (0:37)
Making the vanilla custard (0:45)
Making the Pistachio gelato (1:43)
Making the Chocolate gelato (2:08)
Making the gelato in the ice cream machine (2:34)
How to serve it (3:39)

Simmer the milk and heavy cream with the vanilla pod.

Whip the egg yolks and the egg white with the sugar

Add them to the milk and bring to a boil,

Remove it from the heat

Pass it through a fine mesh

Let it cool down to room temperature

Finely grind the pistachios with the orange blossom water

Add the pistachio paste and stir

Add the mixture of sugar and cocoa and stir

Place the mixture into the gelato machine

It took my machine 45 minutes to 1 hour to make the ice cream

Serve the gelato

The Best gelato recipe in Italy

Homemade lime sorbet, usually served at large banquettes after seafood. It cleanses the palate from the fish and the vodka will help the digestion.

&#x1f4cb;Lime sorbet

lime juice (6 to 7 limes)

lime zest

water

tbsp Vodka (optional)

mint leaves (for decoration)

Grate the zest from 2 limes

Squeeze the limes and filter the juice

Mix all ingredients together

Pour them into the ice cream machine

Let it run until the sorbet is ready

Serve immediately or store in the freezer

I would mind giving this a try especially since I consume a large quantity of fish.

What a great simple recipe, I've never made sorbet before!

I never thought of adding vodka to sorbet, sounds so good!

I absolutely love how simple this is! I love making ice cream but never realized how easily I could try my hand at sorbet, and I would love to serve this at a dinner party. Pinning to try!

Yum! Such a refreshing palate cleanser and so perfect for summer. I can't wait to try this.

https://www.youtube.com/watch?v=8azf0yPP8wI

Lime Sorbet is the perfect refreshing ending to a Summer dinner with friends, even better if it has some vodka. This Italian sorbetto is like a cold limoncello made with only three ingredients. Whether you serve seafood or meat, this smooth, tangy, and citrus sorbet will leave a fresh and clean taste in your mouth. This simple recipe is easy to make and will be ready to serve at any time in the freezer.

To print the recipe:
https://yourguardianchef.com/homemade-lime-sorbet-vodka/

1 cup - 300 ml lime juice 6 to 7 limes
2 lime zest
1/2 cup - 100 ml fresh water
1 cup - 200 gr caster sugar
2 tbsp Vodka optional
5 mint leaves for decoration

What is a lime sorbet (0:00)
Grating the lime zest (0:48)
Juicing the limes (0:52)
Mixing all the ingredients together (0:56)
Placing it in the ice cream machine (1:13)
Serve it (1:20)

Serve immediately

Homemade Italian Lime Sorbet Recipe (Sorbetto)

Authentic hazelnut gelato made with real roasted hazelnuts and milk chocolate is incredibly cream and has an irresistible nutty sweetness. It&#39;s an unforgettable, heart-warming dessert!

Milk Chocolate and Hazelnut Gelato Recipe

oz milk chocolate, (coarsely chopped)

cornstarch

tbsp hazelnut liqueur,

oz hazelnuts ((see note))

For the Milk Chocolate Gelato Base: Measure out the milk, then scoop out 2 tbsp (30 ml) and place in a small bowl. Set aside.

Pour the remaining milk in a medium saucepan, then add the heavy cream, milk chocolate, and sugar. Set over medium heat and whisk constantly until the milk chocolate and sugar are fully melted and incorporated. Remove from the heat temporarily.

Whisk the cornstarch into the reserved milk. Pour into the saucepan and whisk to combine. Return the mixture over medium-low heat and cook, whisking constantly, for 5 minutes. (The mixture will thicken slightly.) Whisk in the hazelnut liqueur, if using.

Strain the milk chocolate gelato base into an airtight container. Cool to room temperature, then refrigerate overnight.The milk chocolate gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.

For the Hazelnut Butter: Using a stick blender or a mini food processor, grind the hazelnuts to a smooth butter consistency. Depending of the appliance you’re using, this can take between 3 to 5 minutes. You don’t need to add any liquid to facilitate the process, just some patience. Scrape down the container from time to time and keep grinding, you’ll get there.

Measure out the hazelnut butter to get ½ cup (125 ml). Store any remaining almond butter for tomorrow’s morning toast.

Whisk the hazelnut butter into the cool milk chocolate gelato base. Use a stand blender, a stick blender, or a food processor to fully combine and blend to a super smooth consistency. Strain the mixture for the smoothest texture.

Pour the gianduja gelato custard into the bowl of an ice cream maker and churn according to the manufacturer&#39;s instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.

STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Milk chocolate hazelnut gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won&#39;t be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.

SERVING: Always take milk chocolate hazelnut gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.

MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.

MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

This was one of my favorite flavors of gelato when I visited Italy! I've been looking to recreate this and I'm so glad I used your recipe. It was amazing, thank you!

So simple yet sooooo delicious! Thanks for a super easy and creamy gelato

This gelato is so incredibly creamy and smooth, I couldn't even wait to let it freeze for 2 hours before eating haha! It was like soft serve, so delicious.

This gelato was awesome! So, so flavorful and easy to make. A real hit, thanks!

I made this last night for dessert, and my kids loved it! I love how it has the same texture as ice cream. Will definitely be making it again!

Gianduja has to be my husband and son's favorite gelato flavor so I was excited to have found your recipe. They said it was better than their favorite gelateria's in Sicily, so that's a high compliment.

We used gianduja quite a bit in pastry class and not a single person ever disliked what we created with it. I love that this recipe lets the flavor shine - so decadent. Definitely my kinda dessert!

Oh my, just give me a spoon and let me dig in. Who can resist the combination of chocolate and hazelnut? Not me!! Perfect summer treat.

https://www.youtube.com/watch?v=eH1wuQg4h4Y

If you’ve ever been to Italy or dreamed of traveling there, chances are you’ve heard of gelato, the delightful frozen treat that comes in a rainbow of colors and flavors. *But what is gelato exactly? Is it just a fancy name for ice cream?*

In this class, I will explain exactly what makes gelato different from ice cream, give you my pro tips to make and serve outstanding gelato, and show you how to make a versatile gelato base you can turn into a variety of flavors. I will even show you how to make DAIRY-FREE, VEGAN gelato, a tasty variation everyone will love, whether they need to abide by a special diet or not.

*This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS!* It's now available to all gelato lovers worldwide, absolutely free ❤️

IMPORTANT NOTE: This class requires the use of an ice cream machine. See links below for my recommendations.

Watch the entire gelato masterclass or jump to the lessons that interest you by clicking the links below. ACCESS THE PRINTABLE RECIPES (links below), which include the essential recipes made in the masterclass.

FOR SUBTITLES, activate the CC option (closed captions) on the video screen.

*JUMP TO LESSONS*
0:00 Introduction
1:41 How Is Gelato Different from Ice Cream?
3:14 Do You Need an Ice Cream Maker?
5:42 Pro Tips to Make Gelato
7:45 Sicilian-Style Gelato Base
13:04 Fruit-Based Gelato (Fresh Blueberry Gelato)
15:37 Pistachio Gelato (Making Your Own Pistachio Paste)
18:43 Dark Chocolate Gelato
20:42 Making Vegan Gelato (Mango and Passion Fruit Gelato)
23:10 How to Serve Gelato (Creative Tips to Make Gelato Even Better)
25:23 Final Thoughts (Let’s Get Churning!)

*If you like this gelato masterclass, click LIKE and SHARE the video!* This will help other dessert enthusiasts to discover the class—and encourage me to keep on recording masterclasses. Heartfelt thanks in advance! 🤗

Also make sure to SHARE PHOTOS of your frozen treats on social media + tag me @foodnouveau on any platform so I can celebrate your achievements!

Questions? Write to me: https://foodnouveau.com/about/#contact
Get more of my recipes: https://foodnouveau.com

*INGREDIENTS AND TOOLS*
Basic Ice Cream Maker (with removable, freezable bowls): https://amzn.to/2yqq16H
Fancy Ice Cream Maker (with built-in compressor, no need to freeze bowls beforehand): https://amzn.to/42MJpTB
Food Processor: https://amzn.to/2WeJZHv
My Favorite Ice Cream Scoop: https://amzn.to/3Jh50wv
Whole Vanilla Beans: https://amzn.to/3cyNuBf
Shelled Unsalted Pistachio Nuts: https://amzn.to/2O1NUZD

*DETAILED + PRINTABLE RECIPES*
Classic Gelato Base: https://bit.ly/FNClassicGelato
Sicilian-Style Gelato Base: https://bit.ly/FNSicilianGelato
Fruit-Based Gelato Recipes: https://bit.ly/FNFruitGelatoRecipes
Pistachio Gelato Recipe: https://bit.ly/FNPistachioGelato
Dark Chocolate Gelato Recipe: https://bit.ly/FNChocolateGelato
Vegan Gelato Recipe: https://bit.ly/FNVeganGelato
Bonus Recipes to Dress Up Gelato: https://bit.ly/FNBonusGelatoRecipes

*EVEN MORE GELATO RECIPES: http://bit.ly/FNGelato*

*Discover my cookbooks*
French Appetizers: http://bit.ly/FNFrenchAppetizers
Simply Citrus: http://bit.ly/FNsimplycitrus 

*Let's Connect!*
Instagram: https://www.instagram.com/foodnouveau/
Facebook: https://www.facebook.com/foodnouveau/
Pinterest: https://www.pinterest.ca/foodnouveau/

Disclosure Notice: This video description contains Amazon affiliate links. If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new videos–so thank you!

GELATO MASTERCLASS: Make the best Italian ice cream AT HOME!

Authentic Italian gelato is a creamy, rich frozen dessert made with milk, cream, sugar, and vanilla. Perfect for a refreshing and indulgent treat.

Authentic Gelato

vanilla bean (or 1 tablespoon vanilla extract)

Prepare the Vanilla: 

Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to a saucepan with the milk and cream.

Heat the Mixture

 Heat the milk and cream over medium heat until it begins to simmer. Remove from heat and let the vanilla steep for 30 minutes.

Make the Custard

 In a separate bowl, whisk the egg yolks and sugar until pale and thick. Gradually pour the warm milk mixture into the egg mixture, whisking constantly.

Cook the Custard: 

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

Chill the Mixture

 Remove the vanilla pod and let the custard cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Churn the Gelato

 Pour the chilled mixture into an ice cream maker and churn according to the manufacturer&#8217;s instructions until it reaches a soft-serve consistency.

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

A rich and silky homemade Italian-style ice cream with a hint of lemon zest and creamy vanilla. Perfectly smooth and full of flavor.

Creamy Italiano Ice Cream

vanilla extract

lemon zest

salt

Pre-freeze your ice cream maker bowl for at least 24 hours.

In a bowl, whisk together milk, cream, sugar, vanilla, lemon zest, and salt until sugar dissolves completely.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions (20–25 minutes).

Transfer to a freezer-safe container, press parchment on top, and freeze for 4 hours or until firm.

Scoop and serve with your favorite toppings.

Top 6 italian ice cream recipes from across the web

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

Top Tags

Classic Vanilla Bean Gelato

📋 Italian Gelato Recipe Van...

📋Lime sorbet

Milk Chocolate and Hazelnut Gelato ...

Authentic Gelato

Creamy Italiano Ice Cream

Top 6 italian ice cream recipes from across the web

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

Top Tags

Classic Vanilla Bean Gelato

&#x1f4cb; Italian Gelato Recipe Van...

&#x1f4cb;Lime sorbet

Milk Chocolate and Hazelnut Gelato ...

Authentic Gelato

Creamy Italiano Ice Cream

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

📋 Italian Gelato Recipe Van...

📋Lime sorbet