Go Back
–+ servings
Welcome to ItalianCookies.com
Authentic Gelato Recipe
Want to bring a slice of Italy to your kitchen? Well, try whipping up some homemade gelato! It’s super simple, really, just fresh milk, cream, sugar, and egg yolks. Trust me, this is a whole new level of treat compared to what you’d find in the store. The real secret? It’s all in the slow churning. That’s what gives gelato its rich, smooth, and creamy vibe. And here’s the fun part: you can totally make it your own! Stick with the classic recipe or get creative, think fruit purée swirls, crunchy nuts, or even chunks of dark chocolate. Seriously, the options are endless. This gelato is perfect for those hot summer nights, chill dinner gatherings, or whenever you just need something sweet and cool.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • ½ tbsp pure vanilla extract
  • Pinch of salt

Equipment

  • 1 Ice Cream Machine optional

Instructions
 

Ice Cream Maker
  1. In a medium saucepan, heat milk, cream, and half the sugar over medium heat until just steaming (not boiling).
  2. In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
  3. Slowly add a ladle of hot milk mixture into the yolks, whisking constantly to avoid scrambling. Gradually mix in all the milk.
  4. Return mixture to the pan and cook on low, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F / 77–80°C).
  5. Remove from heat, stir in vanilla and salt. Pour into a bowl, cover, and chill for at least 4–6 hours or overnight.
  6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
  7. Freeze & Serve:
    Transfer gelato to an airtight container and freeze for 2–3 hours for best texture. Serve slightly softened.
Without Ice Cream Maker
  1. In a medium saucepan, heat milk, cream, and half the sugar over medium heat until just steaming (not boiling).
  2. In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
  3. Slowly add a ladle of hot milk mixture into the yolks, whisking constantly to avoid scrambling. Gradually mix in all the milk.
  4. Return mixture to the pan and cook on low, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F / 77–80°C).
  5. Remove from heat, stir in vanilla and salt. Pour into a bowl, cover, and chill for at least 4–6 hours or overnight.
  6. Pour chilled custard into a shallow freezer-safe container. Freeze for 30–45 minutes.
  7. Remove from freezer and vigorously stir or whisk to break up ice crystals. Repeat every 30 minutes for about 3–4 hours, until smooth and creamy.
  8. Place in the freezer for 1–2 hours to fully firm up before scooping and serving.

Notes

Use high-quality ingredients:  Since gelato has a short ingredient list, the flavor depends heavily on the quality of milk, cream, sugar, and flavorings.
Chill the base thoroughly.: A well-chilled mixture churns faster and produces a smoother, creamier texture.
Don’t over-churn: Gelato should be dense and silky, not airy like traditional ice cream. Stop churning once it reaches a soft-serve consistency.
Serve slightly softened:  Gelato tastes best when it sits at room temperature for a few minutes. This enhances both texture and flavor.
Use fresh flavorings:  Real vanilla, fresh fruit purées, or quality chocolate create a more authentic, Italian-style taste.
 
Nutrition Facts (Estimated)
Serving Size: 1/2 cup (about 90 g) vanilla gelato
Nutrient Amount %DV
Calories 120 —
Total Fat 4.5 g 6%
Saturated Fat 3 g 15%
Cholesterol 20 mg 7%
Sodium 40 mg 2%
Total Carbohydrate 17 g 6%
Dietary Fiber 0 g 0%
Total Sugars 15 g —
Added Sugars 12 g 24%
Protein 3 g —
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Most calories come from the milk, cream, and sugar used to make gelato. The dairy provides the fat, while the added sugar contributes the majority of carbohydrates and sweetness.

Tried this recipe?

Let us know how it was!