Homemade Gelato Done Easy
As the weather is getting warmer, our need for frozen treats start to increase to the point where we can no longer exist without them, and there is no doubt that the king of these frozen desserts is ice cream.
However, given what this blog is, I will be doing the Italian variation of the frozen dairy product that our hearts beg for, gelato.
Gelato is about as easy to make as ice cream. I’ll be making vanilla gelato, but once you get the basics right, you can then put your own twist on it with your own unique flavors!
Before I start, I need to answer a simple question: What is the difference between gelato and ice cream?
Both gelato and ice cream are made by freezing a base of dairy (usually milk and/or cream), sugar, and flavorings for a creamy consistency, but the main difference is that gelato tends to have less cream and more milk than ice cream, which gives gelato a thick, dense consistency that’s as fun to scoop as it is to eat.
Also, while ice cream is often loaded with sprinkles, chocolate sauce, and other tasty toppings, gelato is often served on it’s own in a cup or cone as to preserve the rich beauty of the gelato itself.
With that in mind, let’s get churning!
I will start by making the gelato base, and to do this I will start by making a simple creamy custard sauce known by the French as Creme Anglaise.
Creme Anglaise is a thin custard sauce made with egg yolks, cream, and sugar, it can be drizzled on top of pies, pastries, and other baked goods for added richness, but in this case the Anglaise will be frozen for that iconic ice cream consistency.
Disclosure, not all gelato or ice cream recipes have egg yolks in them, but I like it this way because I find that the yolks give the finished dessert a nice flavor and thicker consistency.
To make this easy vanilla gelato, here is what you will need.
Easy Vanilla Bean Gelato
Makes about 2 1/2 cups
(After the recipe, I will also give some tips on other ways to flavor your gelato, if you wish)
2 cups of whole milk
2 tablespoons of vanilla bean paste, divided
4 egg yolks
3/4 cups of sugar
1 cup of heavy cream
Step 1: In a medium saucepan, slowly heat the milk and 1 tablespoon of vanilla paste until the milk becomes hot.
(I’ve mentioned before about my love for vanilla paste and I don’t think I can mention it enough.
I love using it for things like ice cream where I want the vanilla flavor to be forward as it’s easier to use than vanilla beans and has a more intense flavor than extracts.
These days, vanilla paste can be found in most grocery stores next to the vanilla extract, and I say it is worth spending the extra money for.)
Step 2: While the milk is heating, thoroughly whisk the egg yolks and sugar in a heatproof bowl until the yolks start to turn pale, doing this will keep the finished gelato from becoming too dense.
Step 3: Once the yolks are pale, slowly pour half of the hot milk into the yolks, whisking constantly, to temper the yolks and keep them from curdling.
Step 4: Pour the yolks into the pot with the milk, then cook over medium heat, whisking constantly, for 3-4 minutes, or until the mixture thickens slightly, enough to coat the back of a spoon.
Step 5: Strain the mixture into a large bowl, then whisk in the heavy cream and remaining vanilla paste.
(The reason why I’m adding the cold cream to the hot custard is because I need it to cool down quickly to get out of that temperature danger zone of 41-135 degrees.
Also, that second dose of vanilla paste was added to support the paste that I already added, leading to a more flavorful gelato. It might sound like a lot of vanilla, but remember that freezing mutes flavors a bit.)
Step 6: Chill the custard until fully cold as churning a cold gelato base will prevent large ice crystals from forming. It should take about an hour to fully chill, but it’s even better if you let it chill overnight so the vanilla flavor can steep into the gelato base.
Step 7: Set up your ice cream maker according to the manufacturer’s instructions, then churn your cold gelato base until it reaches a thick, soft-serve consistency.
If you do not have an ice cream maker, then what you can do is pour the gelato base into a container bigger than how much base you have, then freeze 8 hours, but every hour or two, run a fork through the base to add the air needed from churning.
Although I do admit, there is something almost hypnotic about watching ice cream or gelato churn.
Transfer to containers, then freeze the gelato, beating it around every hour, until scoopable.
Ok, now you have your perfectly dense, creamy vanilla gelato, but as promised, here are a few tips on adding other flavors to your gelato.
No matter what other flavors you use, I still suggest using a tablespoon of vanilla paste as vanilla has the natural ability to enhance sweet flavors.
For lemon, I would use a peeler to scrape off strips of the lemon zest and add that to the milk then add a squeeze of juice once your base is cooked to prevent curdling, same deal with lime or orange.
For chocolate, I would add 1/2 cup of cocoa powder to the milk before heating, then pour the base over 2/3 cup of 70% dark chocolate and stir that to let the chocolate melt. I would also use 3 egg yolks instead of 4 so the gelato doesn’t become too rich.
Cinnamon is a wonderful flavor in gelato, but I would suggest toasting 2 sticks of cinnamon before adding to the milk for extra flavor.
Don’t be afraid to think outside the box when it comes to flavoring your gelato. I’ve seen flavor combinations like fig and balsamic vinegar, lavender and lemon, matcha tea, and even maple, ancho chili pepper, and bacon!
No matter how you flavor your gelato, I am sure that it will deliver the classic creamy frozen consistency that we all love in any form of ice cream and lots of flavors.
