Gelato

Experience the creamy, intense flavors of authentic Italian Gelato right in your own kitchen.

⏱Prep: 20 min

🔥Cook: 30 min

⏲Total: 50 min active + 4 hrs chilling

🍽6-8 servings

Vegetarian

Ingredients

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2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup dextrose (or additional 1/4 cup granulated sugar for a slightly sweeter, less soft texture)
1 vanilla bean, split lengthwise and scraped (or 2 tsp high-quality vanilla extract)
Pinch of salt

Step-by-step

Combine milk, heavy cream, granulated sugar, dextrose, vanilla bean seeds and pod, and salt in a medium saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling (around 175°F / 80°C).
Remove the saucepan from the heat. If using a vanilla bean pod, remove it from the mixture. Stir in vanilla extract if using instead of a bean.
Pour the gelato base into a clean bowl or container. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled (40°F / 4°C or colder). This step is crucial for the texture.
Once chilled, pour the gelato base into your ice cream maker’s freezer bowl and churn according to the manufacturer’s instructions, typically for 20-30 minutes, until it reaches a soft-serve consistency.
Transfer the freshly churned gelato to an airtight container. Freeze for at least 2-4 hours to allow it to firm up to a scoopable consistency before serving.

Per serving

Make it last

Refrigerator N/A

Gelato will melt quickly if stored in the refrigerator. It is meant to be frozen.

Freezer Up to 2 weeks

Store in an airtight container to prevent ice crystals from forming. For best texture, consume within 1-2 weeks.

Reheat N/A

Gelato is not reheated. Allow to soften at room temperature for 5-10 minutes before serving for optimal creaminess.

For the best texture, ensure your gelato base is thoroughly chilled before churning. This helps create smaller ice crystals and a smoother result.
Using a small amount of dextrose in addition to granulated sugar helps lower the freezing point, resulting in a softer, more scoopable gelato that doesn’t freeze rock solid.
Experiment with flavors! Replace vanilla with melted dark chocolate, fruit purees, coffee, or nuts for endless variations.
For optimal serving, take the gelato out of the freezer 5-10 minutes before serving to allow it to soften slightly and become perfectly creamy.