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Gelato, Italy’s beloved frozen dessert, offers a rich, creamy texture and intense flavor
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.
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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

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

Freeze Time: 3–4 hours (without machine)
Freeze Time: 25–30 minutes (with machine)
Let your custard base chill for at least 4 hours (preferably overnight). A cold base churns better and creates a smoother, creamier gelato.
Over churning 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.