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Gelato, Italy’s beloved frozen dessert, offers a rich, creamy texture and intense flavor
This easy creamy homemade gelato recipe brings the authentic taste of Italy to your kitchen. Made with fresh milk, cream, sugar, and egg yolks, this gelato delivers a rich, velvety texture and deep flavor. Unlike traditional ice cream, this gelato is churned slowly for a dense and creamy finish. Customize it with your favorite mix-ins like chocolate chips, fruit purée, or nuts. Perfect for summer or any time you crave a cool, luxurious dessert, this gelato recipe is simple, delicious, and sure to impress.
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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

Method
 

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

Freeze Time: 3–4 hours (without machine)
Freeze Time: 25–30 minutes (with machine)

Gelato Flavor Variations

Chocolate Gelato

Add ½ cup of finely chopped dark chocolate or ⅓ cup of unsweetened cocoa powder to the milk and cream mixture in Step 1. For extra richness, melt the chocolate directly into the warm base.

Strawberry Gelato

Blend 1½ cups of fresh or frozen strawberries with 2 tablespoons of sugar. Strain to remove seeds and fold the purée into the cooled custard before churning.

Pistachio Gelato

Stir ½ cup of unsweetened pistachio paste or finely ground roasted pistachios into the custard while it's still warm. For extra texture, fold in chopped pistachios before the final freeze.

Espresso Gelato

Dissolve 2 tablespoons of instant espresso powder or use ¼ cup of strongly brewed espresso. Add it to the milk mixture in Step 1 for a rich, bold flavor.

Lemon Gelato

Add 1 tablespoon of fresh lemon zest and 3 tablespoons of lemon juice to the custard after it's off the heat. Refreshing and slightly tart!

Mint Chocolate Chip Gelato

Add 1 teaspoon of pure peppermint extract to the custard after cooking. Fold in ½ cup of mini chocolate chips before the final freeze.

Tips

Let your custard base chill for at least 4 hours (preferably overnight). A cold base churns better and creates a smoother, creamier gelato.
Overchurning can make the gelato too dense or icy. Stop churning once it reaches a soft-serve consistency, then transfer it to the freezer to set.
If making gelato without an ice cream maker, stir the mixture every 30 minutes during freezing to break up ice crystals and keep the texture creamy.
Gelato is traditionally served at a slightly warmer temperature than ice cream. Let it sit at room temperature for 5–10 minutes before scooping for the ideal texture and flavor.
Store gelato in an airtight, shallow container to reduce freezer burn. Place plastic wrap or parchment paper directly on the surface for extra protection.