Make an authentic Italian vanilla gelato filled with flecks of vanilla bean. This at home gelato recipe has a rich taste and creamy texture, just like you ate on vacation in Italy.
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There's nothing better than eating gelato while on vacation in Italy! It has to be one of my all-time favorite desserts.
After going to culinary school in Italy, I learned how to make authentic Italian gelato. Today, I want to teach you how to do the same at home.
There are a few specialty ingredients you'll need, along with an ice cream or gelato machine. Don't worry, I'll walk you through all the steps so you can make the most delicious gelato at home.
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What You'll Learn In This Recipe
- The important ingredients you'll need to ensure the gelato tastes authentic.
- Helpful tips and tricks if this is your first time making gelato.
- My favorite at home machine that can churn the gelato.
Don't forget to grab all of my favorite, go-to Italian gelato recipes, plus my best tips for making gelato at home.
Ingredients You'll Need
- Dextrose: This is a type of sugar that helps to reduce both the perceived sweetness and the freezing point of the gelato.
- Guar gum and locust bean gum: These are both types of stabilizers, and they're used to thicken the gelato. These are imperative if you're making gelato at home since an at-home ice cream machine will whip too much air into the gelato without the addition of these stabilizers.
- 2% milk: The milk helps with the texture and taste of the gelato. Since milk has a high water content, it's also the reason the gelato base can freeze. Don't use plant-based milk or another fat percentage.
- Vanilla bean paste: This adds amazing flavor and beautiful flecks of vanilla bean throughout the gelato. You can substitute it with vanilla extract.
- Granulated sugar: This is the second type of sugar used in the recipe. The ratio of sugar helps to determine how quickly the gelato will melt as well as lowers the freezing temperature of the gelato base.
- Nonfat milk powder: The powdered milk is important to help thicken the gelato and provide the correct texture.
- Heavy cream: You may see this ingredient labeled as heavy whipping cream at the grocery store. The cream provides a great taste and mouthfeel.
Find the full list of ingredients, measurements, and instructions in the recipe card below.
How To Make This Recipe
1. Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.
2. Cook milk and vanilla bean paste in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer.
3. Once it reaches temperature, whisk in granulated sugar and nonfat milk powder.
4. Once dissolved, whisk in the dextrose mixture. Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn until it reaches 195°F (90°C) on an instant read thermometer.
5. Remove the saucepan from the heat. Whisk in heavy cream.
6. Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain the gelato base.
7. Cover the gelato with plastic wrap and rest in the refrigerator for 24 hours. Churn the gelato for about 20 - 25 minutes, or according to the manufacturer's directions.
Expert Tips
- Allow the gelato base to cool completely before churning. If you want the gelato to properly freeze in the machine, it has to be super cold (around 40 - 42°F or 4°C - 7°C). Don't try churning the gelato while it's still hot, or you'll end up with a soupy mess.
- Don't forget to place the ice cream machine bowl in the freezer 24 hours before churning if you don't have a built-in freezer compressor.
- Want to serve the gelato like they do in Italy? Use a gelato spatula, then swipe the gelato, and smash it down on the side of the container to remove the air before serving.
- Storage: Store gelato in an airtight container in the freezer for up to 2 weeks. It's best to keep the gelato in a freezer that's not often opened and closed. Every time the temperature of the gelato increases and then refreezes, there's more of a chance for the gelato to become icy/grainy.
- Make Ahead: You can make the gelato base ahead of time and store the mixture tightly covered in plastic wrap in the refrigerator for 24 - 48 hours ahead of churning.
Recipe FAQs
If you notice the gelato is icy or grainy, it has gone past its prime.
No, there's no need to allow the gelato to sit out before serving. It will warm up quickly once it has been scooped.
Yes, this gelato recipe does require some kind of machine. I use this Whynter machine and love the results it gives me. The Lello machine is pricier but also delivers amazing gelato.
More Gelato Recipes
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Italian Vanilla Bean Gelato
Equipment
Ingredients
- ½ cup plus 1 tablespoon dextrose
- ¼ teaspoon guar gum
- ⅛ teaspoon locust bean gum
- 2 cups 2% milk
- 1 tablespoon vanilla bean paste
- ¼ cup granulated sugar
- ½ cup plus 2 tablespoons nonfat milk powder
- 1 ¼ cup heavy cream
Instructions
- Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside. Place a storage container in the freezer to chill.
- Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.
- Cook milk and vanilla bean paste in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer. Once it reaches temperature, whisk in granulated sugar and nonfat milk powder. Once dissolved, whisk in dextrose mixture.
- Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.
- Remove saucepan from heat. Whisk in heavy cream.
- Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.
- Chill gelato base until it has stopped steaming. Press plastic wrap against the surface of the gelato (to prevent a skin from forming on top) then cover with plastic wrap and rest in the refrigerator for 24 hours.
- Pour the gelato base into an ice cream maker and process for about 20 - 25 minutes, or according to the manufacturer's directions. The gelato will be on the soft side.
- Transfer churned gelato into chilled storage container. Place gelato into the freezer to "cure" or harden up for a few hours. To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air. Transfer to a serving bowl.
- Store gelato in an airtight container in the freezer for up to 2 weeks.
Erin
Just made this and it takes exactly like the one on my trip to Italy! We will be making this again all summer long!