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GELATO

4.6
(103)
89 Reviews
15 Photos

This gelato recipe is from my Italian mother-in-law. This basic recipe may be
used as a base for your favorite flavors. Try adding vanilla, shaved chocolate,
or your favorite fruits. Experiment with desired flavors!

Submitted by OSTAFF1
Updated on June 6, 2022
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15

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Cook Time:
3 hrs
Total Time:
3 hrs
Servings:
4
Jump to Nutrition Facts




INGREDIENTS

 * 2 cups milk

 * 1 cup heavy cream

 * 4 egg yolks

 * ½ cup sugar


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DIRECTIONS

 1. Mix milk and cream in a medium saucepan. Warm until foam forms around the
    edges. Remove from heat.
    
    

 2. Beat egg yolks and sugar until frothy in a large bowl. Gradually pour the
    warm milk into egg yolks and sugar, whisking constantly. Return mixture to
    saucepan; cook over medium heat, stirring with a wooden spoon until the
    mixture gels slightly and coats the back of the spoon. If small egg lumps
    begin to show, remove from heat immediately.
    
    

 3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and
    chill for several hours or overnight.
    
    

 4. Pour the mixture into an ice cream maker, and freeze according to the
    manufacturer's instructions. Transfer to a sealed container, and freeze
    until firm. If the gelato is too firm, place it in the refrigerator until it
    reaches the desired consistency.
    
    

I Made It
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NUTRITION FACTS (PER SERVING)

416 Calories 29g Fat 33g Carbs 8g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 4 Calories 416 % Daily Value * Total Fat 29g
37% Saturated Fat 17g 84% Cholesterol 296mg 99% Sodium 81mg 4% Total
Carbohydrate 33g 12% Total Sugars 31g Protein 8g 16% Vitamin C 1mg 1% Calcium
203mg 16% Iron 1mg 3% Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (89)

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Gelato

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4.6 out of 5
103 Ratings
5 star

76
4 star

17
3 star

7
2 star

2
1 star

1
Most helpful positive review
weatherman

06/05/2006
This recipe tasted pretty close to the gelato I enjoyed in Rome. It was perhaps
(as one other person suggeted) a little eggy, but it wasn't too bad and the
texture was devine. I used a 1-quart ice cream maker, and the recipe yielded
about 3/4 of a quart, so in the future I will likely increase the recipe by 25%
except for the eggs, which I think should balance the taste better. To flavor
this recipe I used about 7 oz of Nutella, which gave it a delicious hazelnutty
flavor, and I reduced the sugar to 1/4 cup because the Nutella is pretty sweet
on its own. It came out pretty nice.
Read More
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tearianamcfarland

12/06/2021
Sounds really good, obviously this is just a base you're going to add your own
flavors to. I honestly can't understand the comment about raw egg, if you follow
all the steps the egg is definitely cooked. But possibly the flavor was more
predominant because no other flavorings were added.
Read More
Helpful (1)
Los Gatos Linda

11/18/2020
Made as outlined with the addition of 4oz of dark chocolate (as one reviewer
suggested) into the warm custard. (I used 1 c. whole mild, 2 c. half and half
which turns out to be the same ratios of milk to cream). I did strain through a
fine sieve, but I'm not sure this was really necessary. I'm sure the base alone
would taste fine by itself (it was sweet enough). The 4oz of chocolate turned
this into a milky chocolate gelato, not a dark chocolate gelato as I would have
preferred. Another reviewer said she added a CUP of powdered cocoa to hers - I
plan to try that for batch #2, perhaps with some instant espresso. A single
batch fit perfectly into my gelato maker. Glad I didn't attempt to double this.
It was ready to transfer to a freezer container after ~25 minutes of processing.
For me, the texture wasn't quite right. It was too airy creamy for my tastes,
not "stretchy" as I'm accustomed to, and I have had gelato in Italy along with a
ton of the other reviewers. I don't think the addition of 4oz of chocolate
caused the texture issue, more likely the 4 egg yolks. Will keep trying until I
get this right!
Read More
Helpful (0)
Josh Burroughs

06/17/2020
I made the base gelato as written here and added vanilla and cinnamon for
flavoring. It's delightful! Very creamy and not too sweet at all. Looking
forward to experimenting with other flavors.
Read More
Helpful (0)
Abigail MacDonald

05/12/2020
it was perfect but I wish i didn't take as long .
Read More
Helpful (0)
sherry4224

04/29/2020
Very good! I added four large over ripe pureed mango to the recipe. Wow! So
tastey!
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Helpful (0)
cat lady

04/03/2020
it was really good, and my family agrees. we will most definitly make this
again, and thank you
Read More
Helpful (0)
Binky2go

01/04/2020
As far as I know, gelato contains no heavy cream and no eggs. This recipe is
more of a homemade custard ice cream and not gelato
Read More
Helpful (0)
Steve t

09/16/2019
Thanks for the real authentic gelato recipe they are getting harder to find
online. There are folks trying to undermine authentic recipes for profit and
yours is a real recipe. Everyone should remember churning an ice cream mix
slower doesn't make it gelato the eggs do. as gelato traditionally is a frozen
custard. You can tell the difference also by the facts that gelato flavors only
last a few days before fading and its very hard to spoon at 32 degrees. Remember
that you cannot buy packaged gelato in a store unless it was made and packaged
there. Great real recipe thanks again
Read More
Helpful (0)
Susan Herbert

08/16/2019
I've been using this recipe for years and everyone who has tasted it just raves.
I most often use just a bit of vanilla but have tried toffee bits, fruit and
ribbons of melted chocolate. My son in law's favorite is tart frozen cherries
and just enough of the juice to make the ice cream pink. I have a regular
American ice cream maker so it might not pass a test should an Italian show up
from Rome but my family goes crazy for it! Recently made 4 recipes and poured
them into a lined springform pan and froze them solid for a huge and delicious
gelato cake. It was wonderful!
Read More
Helpful (1)
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PHOTOS OF GELATO

01 of 15

Photo by  Buckwheat Queen
02 of 15

Photo by  Tshoki Motswiri
03 of 15

Photo by  Susan Herbert
04 of 15

Photo by  GinaMia
05 of 15

Photo by  Buckwheat Queen
06 of 15

Photo by  Lori
07 of 15

Photo by  lutzflcat
08 of 15

Photo by  Gloria Rice
09 of 15

Photo by  Gloria Rice
10 of 15
Photo by  mlarcher
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