Gelato Recipe

In a medium mixing bowl, whisk together the egg yolks and ¼ cup of sugar until the mixture becomes pale yellow and slightly thickened, about 2 minutes. This process, called “ribboning,” ensures your eggs won’t scramble when you add the hot milk. Set aside.

In a medium heavy-bottomed saucepan, combine the whole milk, heavy cream, remaining ½ cup sugar, and salt. Heat over medium heat, stirring occasionally with a whisk or wooden spoon, until the mixture is steaming hot and tiny bubbles form around the edges (about 170°F/77°C). Do not let it boil. Remove from heat.

This is the crucial step that prevents scrambled eggs in your gelato. Very slowly pour about ½ cup of the hot milk mixture into the bowl with the egg yolks while whisking constantly. This gradually raises the temperature of the eggs. Add another ½ cup of hot milk mixture, whisking continuously. Now pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.

Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens slightly and coats the back of the spoon (it should reach 170-175°F/77-80°C on a digital thermometer). When you run your finger across the spoon, it should leave a clear trail. This takes about 5-8 minutes. Do not let the mixture boil or the eggs will curdle.

Immediately remove from heat and strain the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract (or vanilla bean seeds) and any other flavorings you’re using. For chocolate gelato, whisk in the cocoa powder and melted chocolate at this stage while the custard is still warm.

Set the bowl in an ice bath (a larger bowl filled with ice and cold water) and stir occasionally until cooled to room temperature, about 20 minutes. Then cover with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. The custard must be completely cold before churning for the best texture.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 25-30 minutes. Gelato should be churned at a slightly slower speed than ice cream if your machine allows speed adjustment. The gelato is ready when it’s thickened to a soft-serve consistency and pulls away from the sides of the machine.

Transfer the freshly churned gelato to a freezer-safe container. Press plastic wrap directly onto the surface, then cover with an airtight lid. Freeze for at least 3-4 hours to firm up to a scoopable consistency. For the best texture, let the gelato sit at room temperature for 5-10 minutes before scooping.