Desserts & Bakery · Free recipe
Vanilla Bean Gelato
A dense, silky Italian-style frozen custard with intense vanilla flavor and a smoother, richer texture than ice cream.
Step 1
In a saucepan, combine the milk, cream, dry milk powder, corn syrup, and half the sugar. If using a vanilla bean, scrape in the seeds and add the pod. Heat over medium until steaming and small bubbles form at the edges, then remove from heat. Do not boil.
Step 2
In a bowl, whisk the egg yolks, the remaining sugar, and the salt for about 1 minute until pale and slightly thickened.
Step 3
Slowly pour about 1 cup of the hot milk into the yolks while whisking constantly. This warms the yolks gently so they do not scramble.
Step 4
Pour the yolk mixture back into the saucepan with the rest of the milk.
Step 5
Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula, about 5 to 8 minutes. When you draw a finger across the coated spatula, the line should hold. Do not let it boil or it will curdle.
Step 6
Remove from heat. If using vanilla extract, stir it in now. Remove the vanilla pod if used.
Step 7
Strain the custard through a fine sieve into a clean bowl to catch any lumps.
Step 8
Cover with plastic wrap pressed onto the surface and refrigerate until very cold, at least 4 hours or overnight. Cold base churns into smoother gelato.
Step 9
Pour the cold custard into an ice cream maker and churn according to the machine's directions, usually 20 to 25 minutes, until thick and soft-serve consistency.
Step 10
Transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze 2 to 3 hours until firm enough to scoop.
Step 11
Let the gelato sit at room temperature for 5 minutes before scooping, as gelato is served a touch warmer and softer than ice cream.
Tips from the test kitchen
- Do not let the custard boil; gentle heat keeps it silky and lump-free.
- Serving gelato slightly softer than ice cream brings out its full flavor.
