Vanilla Gelato (Vaniglia Gelato) Recipes
Vanilla Gelato (Recipe 1)
This first recipe abides more by the standard Italian gelato making rules in terms of the ingredients.
1 1/2 pints (750 ml) whole milk (full cream milk)
1 cup (100g) skimmed milk powder
6oz (125g) caster sugar
1 vanilla pod (split down the middle)
Method: Put all the ingredients, with the exception of the vanilla pod, into a saucepan and heat gently stirring all the time. Bring slowly up to boiling point and immediately pour the heated mixture into a large mixing bowl. Scrape the seeds out from the vanilla pod directly into the mixture, stir and leave to cool. When the mixture is cold, transfer it into an ice cream maker and freeze according to the manufacturer's instructions. Serves 8-10
This recipe is very similar to my custard base American style vanilla ice cream recipe - the gelato version excludes the cream and uses more egg yolks and milk.
8 egg yolks
2 pints (1000 ml) whole milk (full cream milk)
4oz (100g) sugar
1 teaspoon vanilla extract
Method: First of all beat and mix together the egg yolks and sugar until thick. Then stir in the milk and transfer the mixture to a saucepan. Heat gently and bring slowly up to boiling point, continuously stirring until the custard thickens. DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold, stir in the vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serves 8-10.
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