Gelato
A lower-fat custard churned slowly to trap far less air than ice cream, served just a few degrees warmer — the reason real gelato tastes more intensely of what it's flavored with, not sweeter or fluffier.
Vegetarian
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 egg yolks
- 3/4 cup sugar
- 1 vanilla bean, split (or 1 tsp vanilla extract)
- A pinch of salt
Steps
- Warm the milk, cream, and vanilla bean together until just simmering, then remove from heat and let steep for 15 minutes.
- Whisk the egg yolks with the sugar and salt until pale.
- Slowly whisk the warm milk mixture into the egg yolks, then return everything to the pot.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain and chill the custard completely, ideally overnight.
- Churn in an ice cream maker until thick and creamy, incorporating minimal air, then transfer to a container and freeze until firm.
- Let soften for a few minutes at room temperature before serving.