🍦 Vanilla gelato
Gelato alla vaniglia is Italian vanilla ice cream made from a custard of milk, cream, sugar and egg yolks infused with vanilla bean. Slowly churned, it is smooth, dense and creamy with a clean, fragrant flavour. It is served on its own in cups or cones, or alongside fruit and other desserts.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml whole milk
- 150 ml cream
- 130 g sugar
- 4 egg yolks
- 1 vanilla pod, split, or 2 tsp vanilla extract
Method
- Heat the milk and cream until steaming with the vanilla seeds and pod; leave to infuse for 15 minutes.
- Whisk the yolks with the sugar until pale.
- Pour the hot milk onto the yolks while whisking, return to the pan and cook gently, stirring, to 82 °C until it coats a spoon.
- Strain the custard into a clean bowl and discard the pod.
- Chill the custard for at least 4 hours, then churn in an ice-cream maker and freeze for 1–2 hours before serving.
How to make it lighter
- One scoop is about 50–60 g — two small scoops make a full portion.
- Make it with more milk and less cream for a lighter result.
- Top with fresh berries instead of sauces or syrups.
History
Gelato developed in Italy, where Sicily and Florence both claim an early role in frozen desserts, though the exact origins are uncertain. Today gelaterie are found across Italy and around the world.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →