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Ice Cream Gelato Recipes

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If anyone else has some other Great Gelato recipes feel free to share





Classic Vanilla Bean Gelato


3 cups [750 ml] whole milk

5 egg yolks (from large eggs, about 20 grams each)

¾ cup [180 ml] granulated sugar

1 vanilla bean, split lengthwise


In a 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 so the vanilla bean infuses fully.

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. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.



Use either the Classic Vanilla Bean Gelato or Sicilian-Style Vanilla Bean Gelato as a base to make Cherry and Raspberry Ripple Gelato!

Gelato ice creamimages.jpg

swedish vanila gelato yumIMG_0849_1290px.jpg

Edited by 1to3

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Lemon Gelato Recipe


  • 1 cup milk
  • 1 cup sugar
  • 5 egg yolks, lightly beaten
  • 3 tablespoons grated lemon peel
  • 3/4 cup lemon juice
  • 2 cups heavy whipping cream


  1. In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.
  2. Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture. Yield: 1-1/2 quarts



Swedish lemon gelato EXPS_35621_TH1195008D7_RMS.jpg

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Yum, looks good.  Thanks for sharing.

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