Gelato Recipe: Classic Vanilla (with Optional Enhancements)

Updated July 23, 2024

Overview

Gelato, a signature Italian frozen dessert, is celebrated for its airy texture, smooth mouthfeel, and balanced flavor. This recipe delivers a creamy vanilla gelato base with customizable adjustments to align with traditional techniques or personal preferences.

• Total Time: ~6 hours (includes preparation, cooking, chilling, and freezing)

• Prep Time: 5 minutes

• Cook Time: 45 minutes

• Cooling/Chilling Time: 5+ hours (2+ hours refrigeration, 2+ hours freezer storage)

• Difficulty: Moderate (requires basic kitchen tools and patience for chilling)

Ingredients

(Adjustments noted in Pro Tips below for authenticity or flavor preferences)

• 2 cups (480ml) whole milk (primary dairy base; reduce cream for lighter gelato)

• 2 tablespoons (16g) cornstarch (thickening agent to prevent ice crystals)

• 1½ cups (360ml) heavy cream (optional: reduce to 1 cup/240ml for traditional gelato lightness)

• ¾ cup (150g) granulated sugar (adjust down by ¼ cup for less sweetness)

• ¾ teaspoon kosher salt (e.g., Diamond Crystal; optional: omit for salt-free versions)

• 1 tablespoon (15ml) vanilla extract (upgrade to 1 vanilla bean, scraped, for deeper flavor)

Equipment

• Ice cream maker (pre-frozen bowl recommended)

• Fine-mesh strainer

• Heavy-bottomed saucepan

• Medium heatproof bowl

• Loaf pan (8×4×2 inches)

• Parchment paper

• Plastic wrap

• Whisk and spatula

Preparation Steps

1. Prepare the Cornstarch Slurry

In a liquid measuring cup, combine ¼ cup (60ml) whole milk with cornstarch. Whisk vigorously until completely smooth (no lumps) to ensure even thickening later.

2. Heat the Base Mixture

In a large saucepan, combine the remaining 1¾ cups whole milk, heavy cream, sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the mixture simmers gently (tiny bubbles form at the edges). Avoid boiling to prevent scorching the sugar.

3. Thickening the Base

Slowly pour the cornstarch slurry into the simmering mixture, whisking continuously. Return to a steady simmer and cook for 3–4 minutes, stirring frequently. The mixture should thicken enough to coat the back of a spoon (a "ribbon" test: trace a line with a finger; it should hold).

4. Cool and Clarify

Strain the mixture through a fine-mesh strainer into a medium bowl to remove any undissolved cornstarch. Stir in vanilla extract (or scraped vanilla bean seeds). Let cool to room temperature (15–20°C/59–68°F), then cover and refrigerate for at least 2 hours (preferably 4 hours) until thoroughly chilled.

5. Churn the Gelato

Transfer the chilled base to the pre-frozen ice cream maker bowl. Follow the manufacturer’s instructions for churning (typically 20–30 minutes). The mixture will thicken to a soft-serve consistency (similar to thick, creamy yogurt).

6. Freeze and Set

Transfer the churned gelato to a loaf pan, smoothing the surface with a spatula. Line the top with parchment paper (to prevent ice formation) and cover tightly with plastic wrap. Freeze for at least 2 hours (or up to 3 days) until firm.

7. Serve

Remove the gelato from the freezer and let it soften at room temperature for 5–10 minutes. Scoop with a cold spoon for optimal texture.

Pro Tips & Variations

(Incorporating user feedback for customization)

• Authenticity Tweaks:

• Cream vs. Milk: Reduce heavy cream to 1 cup and increase milk to 2 cups for a lighter, more traditional gelato (per comment: "Gelato is made with milk, ditch the cream").

• Salt-Free: Omit kosher salt or use ¼ tsp for a subtler profile (per comment: "Ditch the salt!").

• Vanilla Intensity: Add 1–2 additional tablespoons of vanilla extract or scrape 1 vanilla bean into the base for richer flavor (per comment: "I added three tablespoons of vanilla... don't stint on it").

• Advanced Adjustments:

• Milk Blend: Replace ½ cup whole milk with powdered milk (2.5 cups whole milk + ½ cup powdered milk) for a concentrated, less icy texture.

• Sugar Reduction: Reduce sugar to ½ cup for a less sweet, more balanced gelato (traditional Italian recipes use lower sugar-to-fat ratios).

User Comments

• "Not Italian, but it was divine. Used vanilla bean instead of extract—creamy, buttery, salty, and everything I wanted. Best vanilla ice cream I’ve made."

• "Gelato is made with milk, ditch the cream" (pro tip: reduce cream).

• "Ditch the salt! Tasted better without."

• "This recipe has too much fat/sugar/artificial vanilla—adjust to match Italian authenticity."

• "Alternative: 2.5 cups whole milk + ½ cup powdered milk for a richer base."

Final Note: For optimal results, ensure the base is fully chilled before churning to avoid ice crystals. Customize with user suggestions to refine flavor or authenticity. Enjoy your homemade gelato!