The Best gelato recipe in Italy

Cut the vanilla pod in half and simmer the whole milk and full fat heavy cream to infuse with the vanilla.

Whip the egg yolks and sugar in a food processor until they reach a whitish foamy consistency.

Add the whipped egg yolks to the milk mixture and bring to a boil, stirring with a whisk.

As soon as it starts to boil, remove from heat and pass through a fine mesh sieve into a bowl.

Let it cool down to room temperature or rest overnight in the fridge.

For pistachio gelato, grind the pistachios with orange blossom water to make a smooth paste.

Make the vanilla custard as before, then add the pistachio paste after boiling and stir.

Let it cool down to room temperature and rest overnight in the fridge.

For chocolate gelato, mix cocoa with extra sugar and make the vanilla custard as before, adding the cocoa mixture after boiling and stirring.

Let it cool down to room temperature and rest overnight.

Place the mixture into a gelato machine and follow the manufacturer's instructions, filling the bowl no more than 2/3 full.

Churn for 45 minutes to an hour, depending on room temperature, or freeze and stir every 10 minutes if no machine is available.

Serve gelato by itself, with fresh fruits, or with your favorite cake.

Equipment Needed

Dietary

Allergens