Classic Italian Gelato Recipe
Indulge in the silky smoothness of authentic Italian gelato — a luxurious frozen treat made with simple, high-quality ingredients like fresh whole milk, heavy cream, egg yolks, and sugar. This classic recipe delivers dense, creamy perfection with intense flavor and less air than ice cream, capturing the true essence of Italian gelaterias.
Why You’ll Love This recipe
You’ll fall head over heels for this Classic Italian Gelato because it brings the real taste of Italy straight to your kitchen without any artificial additives or complicated steps. Unlike overly airy American ice cream, this gelato is luxuriously dense, velvety, and intensely flavorful thanks to its higher milk content, balanced sweetness, and slow-churning process that keeps ice crystals at bay.
Every spoonful feels indulgent yet surprisingly light — it melts slowly on your tongue, releasing pure, clean dairy notes with just the right touch of richness from egg yolks. It’s endlessly versatile as a base for your favorite flavors, impresses guests at dinner parties, and makes any day feel special. Once you taste homemade gelato this authentic, you’ll never go back to store-bought!
Classic Italian Gelato Recipe
Silky, authentic Italian gelato — creamy, dense, and bursting with pure milk flavor. Simple elegance in every scoop!
Ingredients
- 500 ml (2 cups + 2 Tbsp) whole milk, fresh and full-fat
- 250 ml (1 cup) heavy cream (35%+ fat)
- 150 g (¾ cup) granulated sugar (or superfine/caster)
- 5 large egg yolks (fresh, room temperature)
- 1 tsp pure vanilla bean paste or extract (or seeds from 1 vanilla pod)
- Pinch of fine sea salt (optional, enhances flavor)
Instructions
- Get your mise en place ready — Gather all ingredients and separate the egg yolks into a large heatproof bowl. This makes everything flow smoothly and prevents any scrambling surprises!
- Warm the dairy gently — Pour the whole milk and heavy cream into a medium saucepan. Add half the sugar (about 75 g) and the vanilla. Heat over medium-low, stirring occasionally, until tiny bubbles appear around the edges (do not boil — we want gentle warmth to infuse flavor!).
- Whip those yolks to fluffy perfection — In your bowl with the egg yolks, add the remaining sugar and a pinch of salt. Whisk vigorously (or use electric beaters) for 3–5 minutes until the mixture turns pale, thick, and ribbon-like — it should look creamy and luxurious!
- Temper like a pro — Slowly ladle a small amount of the hot milk mixture into the egg yolks while whisking constantly — this gently raises the temperature so your eggs don’t turn into scrambled eggs.
- Combine everything smoothly — Gradually pour the rest of the hot milk-cream mixture into the yolk bowl in a steady stream, whisking nonstop. You’ll have a beautiful, silky custard base now!
- Cook to thicken magic — Return the mixture to the saucepan over low-medium heat. Stir constantly with a wooden spoon or spatula for 8–12 minutes until it reaches 82–85°C (180–185°F) or coats the back of the spoon (nappé stage). Don’t let it boil!
- Strain for ultimate smoothness — Remove from heat and immediately strain through a fine-mesh sieve into a clean bowl — this catches any tiny cooked bits and guarantees that dreamy gelato texture.
- Cool it down slowly — Place the bowl over an ice bath (or cover and refrigerate) and stir occasionally until completely cold — this prevents a skin from forming and keeps everything silky. Cover with plastic wrap touching the surface and chill 4–6 hours (or overnight for best results).
- Churn to creamy bliss — Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 25–40 minutes) until it reaches a soft-serve consistency — watch it transform into velvety gelato magic!
- Freeze & enjoy — Transfer to an airtight container, press plastic wrap on top, and freeze 2–4 hours to firm up. Scoop into bowls or cones, add a sprinkle of love, and savor every authentic Italian bite — you just made gelato like a true gelataio!
Notes
- No ice cream maker? Pour into a shallow dish, freeze, and stir vigorously every 30 minutes (3–4 times) to break up ice crystals.
- Always use fresh eggs and pasteurize if concerned about raw yolks (cook to 82°C+).
- Gelato is best eaten fresh but softens beautifully when left out 5–10 minutes before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 205Total Fat 7gSaturated Fat 3gUnsaturated Fat 4gCholesterol 165mgSodium 79mgCarbohydrates 27gSugar 27gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use the best quality fresh whole milk and heavy cream — avoid UHT or low-fat versions for superior creaminess and flavor.
- Chill the mixture thoroughly (at least 4–6 hours or overnight) before churning; cold base = smaller ice crystals and smoother texture.
- If you don’t have an ice cream maker, use the no-churn method by stirring vigorously every 30–45 minutes during freezing.
- Temper the egg yolks slowly with hot milk to avoid scrambling — add milk in a thin stream while whisking constantly.
- For extra silkiness, add 1–2 tablespoons of glucose, corn syrup, or a splash of vodka (won’t affect flavor but lowers freezing point).
- Serve gelato at slightly warmer temperature than ice cream (around -10°C/14°F) for the perfect soft-scoop texture.
- Always strain the custard through a fine mesh sieve to remove any cooked egg bits or lumps.
Ingredients Notes
Whole milk forms the heart of authentic gelato, providing that signature milky purity and lighter body compared to ice cream — opt for fresh, high-fat (3.5%+) milk for richness without heaviness. Heavy cream (at least 35% fat) adds luxurious silkiness and helps create a velvety mouthfeel while keeping the gelato scoopable.
Egg yolks are essential in classic northern-style gelato alla crema — they emulsify the mixture, add a subtle custardy depth, vibrant color, and prevent iciness for ultra-smooth results. Granulated sugar sweetens gently and lowers the freezing point so the gelato stays soft; superfine or caster sugar dissolves faster for better texture.
A touch of vanilla (bean paste, extract, or pod) enhances the delicate “fior di latte” flavor — use pure, high-quality vanilla for the best aroma without overpowering the fresh dairy notes.
Variations and Substitutions
This versatile base shines with endless variations: stir in melted dark chocolate for rich cioccolato gelato, fold in pistachio paste for nutty pistacchio, or swirl in espresso for caffè. For fruit lovers, infuse with fresh lemon zest/juice or fold in pureed berries after churning for stracciatella-style chunks.
Make it egg-free (Sicilian-style) by swapping yolks for 2–3 tablespoons cornstarch dissolved in cold milk — it creates a lighter, dairy-forward texture perfect for fior di latte purists. Dairy-free? Substitute full-fat coconut milk for cream and oat/almond milk for whole milk, plus a plant-based thickener like guar gum.
For lower sugar, reduce by 20% and add a bit of honey or maple syrup. Add citrus zest, almond extract, hazelnut paste, or even a pinch of sea salt for gourmet twists — the simple base lets every flavor shine brightly.
Storage Options
Store gelato in an airtight, shallow container with plastic wrap pressed directly onto the surface to prevent ice crystals and freezer burn. Keep in the coldest part of your freezer at -18°C (0°F) or slightly warmer for best texture. It stays at peak quality for up to 2 weeks — beyond that, it may become icier. Let it soften 5–10 minutes at room temperature before scooping for that perfect gelateria-style consistency. Avoid repeated thawing/refreezing.
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