- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 ml
- 200 ml
- 150 g
- 2 tsp
- 1 pinch
Process
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In a medium saucepan, combine 500 ml whole milk, 200 ml heavy cream, and 1 pinch fine salt. Warm over medium heat until small bubbles form around the edge; do not boil.
In a large bowl, whisk 5 egg yolks with 150 g granulated sugar until pale and thick, about 2 minutes.
Slowly pour about 120 ml of the warm milk mixture into the yolk mixture while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, 5 to 7 minutes. Do not let it boil.
Remove from heat and stir in 2 tsp vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl.
Cool the custard to room temperature, then cover and refrigerate until completely cold, at least 4 hours or overnight.
Churn the cold custard in an ice cream maker according to the manufacturer instructions, usually 20 to 30 minutes, until it reaches a soft-serve consistency.
Transfer the gelato to a shallow freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 2 hours to firm up before serving.
Kitchen notes
Kitchen notes
- The most common mistake is overheating the custard; if you see steam or bubbles, pull it off the heat immediately or the eggs will scramble. Strain it anyway to catch any bits.
- The custard is ready when it coats the back of a spoon and a finger drawn through the coating leaves a clear line that holds for 2 seconds.
- Gelato is served softer than American ice cream; let it sit at room temperature for 5 minutes before scooping for the classic dense, elastic texture.
Substitutions
- whole milk→2% milk for a lighter gelato, but the texture will be less creamy
- heavy cream→half-and-half, though the gelato will be icier
- vanilla extract→1 tsp almond extract or 2 tbsp cocoa powder for a different flavor
Storage & reheating
Store gelato in an airtight freezer-safe container with parchment pressed onto the surface to prevent ice crystals. It keeps for up to 2 weeks in the freezer. For best texture, let it soften at room temperature for 5 to 10 minutes before scooping; do not microwave.
FAQ
The questions we get asked most
Why did my gelato turn out icy and hard?
Icy gelato usually means the custard was not cold enough before churning, or it was churned too long and incorporated too much air. Make sure the base is thoroughly chilled (below 4°C) and churn just until it looks like soft-serve. Also, a higher fat content from cream helps keep it smooth.
Can I make gelato without an ice cream maker?
Yes. Pour the cold custard into a shallow metal pan and freeze for 45 minutes. Then beat it vigorously with a fork or electric mixer every 30 minutes for 3 to 4 hours until smooth and frozen. This breaks up ice crystals, though the texture will be slightly less smooth than machine-churned.
How do I know when the custard is cooked enough?
The custard is done when it thickens enough to coat the back of a spoon and a line drawn through it with your finger stays clear. It should reach about 80°C on an instant-read thermometer. Never let it boil, or the eggs will curdle.
Can I use this base to make chocolate or fruit gelato?
Yes. For chocolate, whisk 100 g melted dark chocolate into the warm custard before chilling. For fruit, reduce the milk to 400 ml and add 200 g fruit puree after the custard is cold. Adjust sugar to taste.
Why does my gelato taste eggy?
An eggy taste comes from overcooking the custard or using too many yolks. Cook only until it coats the spoon, and strain immediately. You can also reduce the yolks to 4 for a milder flavor, but the texture will be slightly less rich.
How long does homemade gelato last in the freezer?
It keeps well for up to 2 weeks in an airtight container. After that, ice crystals form and the flavor fades. Press parchment directly onto the surface before sealing to minimize air exposure.
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