Classic Gelato
A simple, machine-free method yields creamy Italian-style ice cream in just 25 minutes of active preparation.
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Instructions
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Warm 2 1/2 cups whole milk, 1 teaspoon vanilla extract, 2 teaspoons sugar, and 1/4 cup skimmed milk powder in a large saucepan; stir well.
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Simmer for 5 minutes, then remove from heat to infuse.
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In a stand mixer, whisk 4 large egg yolks with the remaining vanilla extract and sugar for 10 minutes until light and fluffy.
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Chill a large mixing bowl in the freezer.
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Gently reheat the milk mixture.
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Slowly pour the warm milk over the beaten eggs while mixing on medium speed.
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Return the combined mixture to the pan and cook over low heat, stirring continuously, until it thickens enough to coat a metal spoon.
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Pour the custard into the chilled bowl and continue to stir until it cools completely.
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Transfer the custard to a lidded plastic tub and freeze for 30 minutes.
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Remove from the freezer and beat until smooth using a fork, whisk, or electric mixer; repeat this step 3 to 4 times every 30 minutes.
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Store the gelato in the freezer and remove 10 minutes before serving.