Classic Italian Gelato Recipe
Master the art of homemade Italian gelato with this authentic recipe. Learn the secrets to achieving that perfectly smooth, creamy texture that rivals any gelateria. Includes variations for classic flavors.
Print Recipe
Pin Recipe
Shop Equipment For This Recipe
ICE CREAM MAKER https://a.co/d/3n2lmCH
XANTHAN GUM https://a.co/d/hroe5kI
STORAGE CONTAINER https://a.co/d/fVE1JiH
VANILLA BEAN PASTE https://a.co/d/g70TPLL
Ingredients
COFFEE GELATO:
- ADD 2 TBSP OF INSTANT ESPRESSO TO WARM MILK TO DISSOLVE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL
MINT CHOCOLATE CHIP:
- SUB VANILLA EXTRACT FOR 2 TSP OF MINT EXTRACT. FOLD MINI CHOCOLATE CHIPS INTO GELATO MIXTURE AFTER IT HAS CHURNED. MAKE AS USUAL.
PISTACHIO GELATO:
- ADD 1/3 C PISTACHIO PASTE TO WARM MILK MIXTURE. DO NOT USE VANILLA EXTRACT. MAKE AS USUAL.
Instructions
- Combine the milk, sugar, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes.
- In a small bowl, add cornstarch. Ladle about ¼ c hot milk into cornstarch and whisk to make a slurry. Add cornstarch back into hot milk mixture and whisk until dissolved. Remove from heat.
- Add the cream and vanilla extract (if using) and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. (For best flavor, chill for about 12 hours.) The base can be stored in the refrigerator for up to 1 week.4. Once ice cream base is chilled, strain the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.5.
- When churned, pour into a freezer-friendly container. Cover and freeze until firm, about 6 hours. The ice cream will keep up to 1 month.
Recipe Video
