Vanilla Gelato

After our return from Italy where we sampled delicious creamy gelato almost on a daily basis, I looked through my recipe files for recipes to make a good basic gelato that I could build from. My favorite gelato flavor is vanilla, so I decided I would start there and tried a few variations of the recipe from my files until I made a basic vanilla gelato that I loved. Once you master the basics of creamy italian style ice cream, you can start playing with some new and more original flavors. This recipes creates a gelato very similar to those I sampled in Italy, and now that I have a basic recipe I like I am looking forward to trying out some new flavorings to see what I can come up with. This ice cream is best made with an ice cream maker, and is at it’s creamiest immediately after it is churned. If you are serving it after it has been stored in the freezer, allow it to soften at room temperature for at least 10 minutes.

Vanilla Gelato Shown With Apple Tart

Buon Appetito!
Deborah Mele 2011

Vanilla Gelato

An egg based custard becomes the base for this rich and creamy vanilla flavored gelato.

Ingredients:

  • 5 Large Egg Yolks At Room Temperature
  • 3/4 Cup Of Granulated Sugar
  • 2 1/2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 1/2 Vanilla Pod, Sliced Lengthwise
  • Pinch of Salt

Directions:

  1. In a large bowl, beat together the egg yolks and sugar until light and thick.
  2. Heat the milk, cream, vanilla pod, and salt in a heavy saucepan and heat over medium heat until bubbles begin to form around the edges.
  3. Remove from the heat, and take 1/2 cup of the hot milk mixture, and slowly whisk it into the beaten eggs.
  4. Next whisk the egg mixture into the saucepan, and cook over low heat stirring continuosly until the mixture thickens, about 8 to 10 minutes.
  5. Strain the mixture through a fine mesh sieve into a metal bowl and refrigerate until cold.
  6. Once the custard mixture is cold, transfer it into an ice cream maker and churn following the manufacturers instructions.
  7. Serve immediately, or freeze in an airtight container until you are ready to use.