Homemade Vanilla Gelato - Recipe by Laura Vitale - Laura in the Kitchen Episode 157

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a bowl, add room temperature egg yolks and sugar.

Using a handheld mixer, cream the egg yolks and sugar together until fluffy and pale, about 2 minutes.

In a non-stick saucepan over medium heat, combine whole milk and heavy cream.

Heat the milk and cream until just before boiling, about 3-4 minutes, until tiny bubbles form around the edges.

Take a couple tablespoons of the hot milk mixture and stir it into the egg yolk mixture to temper the eggs.

Once tempered, pour the egg yolk mixture back into the saucepan with the milk and cream, reducing the heat to low.

Cook the mixture over low heat, stirring constantly for about 8-10 minutes until thickened.

To check thickness, run a finger through the back of a spoon; if it stays separated, it's ready.

Remove from heat and stir in salt and about 2 teaspoons of pure vanilla extract.

Strain the mixture through a fine mesh sieve into a bowl to ensure a smooth gelato.

Cover the custard with plastic wrap directly on the surface to prevent a skin from forming.

Refrigerate the mixture overnight to chill thoroughly.

Before churning, place the ice cream machine insert in the freezer for at least 10 minutes.

Pour the chilled mixture into the ice cream machine and churn according to the manufacturer's instructions, about 25-30 minutes.

Once churned, transfer the gelato to containers and place in the freezer to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens