Authentic Italian Gelato Recipe made the traditional way, with milk, cream, sugar, and egg yolks, for a smooth and creamy texture. This classic vanilla gelato, known in Italy as gelato alla crema, is the perfect base for many Italian gelato flavors.
In this recipe, you’ll learn how to make gelato at home step by step, using an ice cream maker or simple techniques to get a rich, velvety result without ice crystals.
In Italy, gelato is more than just a dessert. It’s a daily ritual, enjoyed in small cups or crisp cones while strolling through town, especially during the warmer months. Every gelateria has its own version, but the foundation is always the same: a simple, well-balanced base made with quality ingredients.
The best part is that you don’t need professional equipment to recreate authentic Italian gelato at home. With the right method, you can achieve the same creamy consistency and delicate flavor in your own kitchen.
This traditional gelato alla crema recipe is also the starting point for many variations. You can serve it on its own, pair it with fresh fruit, or use it to create flavors like chocolate, pistachio, or stracciatella.
Now let’s see how to make authentic Italian gelato at home, step by step. This is the classic Italian gelato base used to make many flavors.
Jump to:
- What Is Italian Gelato?
- Ingredients
- How to Make Gelato at Home (With or Without Ice Cream Maker)
- How to Get Creamy Gelato (No Ice Crystals)
- Common Mistakes and How to Fix Them
- Do You Need an Ice Cream Maker?
- How to Flavor Your Gelato (Chocolate, Pistachio, Fruit)
- Gelato vs Ice Cream: The Real Difference
- How to Store Gelato
- The Origins and History of Italian Gelato
- More Italian Gelato Recipes
- Gelato FAQ (Authentic Italian Recipe)
- Recipe Card
- How to Make Gelato at Home (With or Without Ice Cream Maker)
What Is Italian Gelato?
Italian gelato is a traditional frozen dessert made with milk, cream, sugar, and often egg yolks, churned slowly to create a dense, smooth, and creamy texture.
Unlike regular ice cream, gelato contains less air and is served at a slightly warmer temperature. This makes it softer, more intense in flavor, and incredibly velvety on the palate.
In Italy, gelato is not just a dessert but part of everyday life. It is enjoyed all year round, often in small portions, and made fresh daily in local gelaterie using simple, high-quality ingredients.
This recipe is based on the classic Italian gelato alla crema, a rich vanilla-flavored base that is used to create many traditional gelato flavors, from chocolate to pistachio.
Ingredients
WITH Ice Cream Maker:
Prep Time: 5 Min + about 40 Min in the ice cream maker | Cook Time: 10 Min | Servings: 6-8 people (approximately 750 g / 1.65 lb of gelato)
WITHOUT Ice Cream Maker:
Prep Time: 5 Min | Cook time: 10 Min | Freezing Time: 5 Hours | Servings: 6-8 people (approximately 750 g / 1.65 lb of gelato)
- 350 ml (1 ½ cup) whole milk
- 250 ml (1 cup) heavy cream
- 4 medium egg yolks
- 150 g (¾ cup) granulated sugar
- A little grated lemon zest or vanilla extract (optional, but recommended for a classic gelato alla crema flavor)
How to Make Gelato at Home (With or Without Ice Cream Maker)
Follow these step-by-step instructions to make authentic Italian gelato at home. You can use an ice cream maker or a simple no-churn method.
This is the classic Italian gelato base used to make many flavors, from chocolate to pistachio. Explore all our Italian gelato recipes in the full collection.
Step 1) - Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
You can use a stand mixer or an electric hand mixer. You can also beat them by hand with a whisk, but it will take longer and the result will not be as light and airy as with an electric mixer.
Step 2) - Meanwhile, pour the milk into a saucepan and heat it until it's almost boiling. Let it cook for about 5 minutes.
THE MILK MUST NOT BOIL.
If you have a kitchen thermometer, check that the temperature stays around 85°C (185°F). If you don’t have one, remove the saucepan from the heat or lower the heat as soon as you see the milk starting to boil.
For more information, see the paragraph below: Why the Milk Should not Exceed 85°C (185°F)
Step 3) - Transfer the whipped egg and sugar mixture to a saucepan. Slowly pour in the hot milk, stirring constantly. This step gently pasteurizes the eggs.
If you want to flavor your gelato, this is the right moment to add grated lemon zest, a few drops of vanilla extract, or vanilla bean.
Return the saucepan to the heat and cook for about 5 minutes:
WITHOUT BOILING AND ALWAYS STIRRING.
Turn off the heat and add the cold heavy cream. Mix well until smooth. You will now have a lukewarm mixture.
If you are using an ice cream maker with a built-in compressor (that cools while churning), you can use the mixture right away. Otherwise, let it cool completely in the refrigerator before proceeding.
Now let’s see how to make gelato with and without an ice cream maker.
With Ice Cream Maker
Step 4/1) - Pour the mixture into your ice cream maker (see recommended tools below) and start the machine. Churn for about 40 minutes, or according to your machine’s instructions.
Once ready, your gelato will be smooth, creamy, and ready to serve.
NOTE: The best ice cream makers are those with a built-in compressor, which cool the mixture while churning. They work similarly to professional machines and deliver the best results at home.
See the storage section below for tips on how to keep your gelato.
Without Ice Cream Maker
If you don’t have an ice cream maker, don’t worry. You can still make authentic Italian gelato at home. The process takes more time (about 5 hours instead of 40 minutes), but the result is still creamy and delicious.
Step 4/2) - Pour the mixture into a gelato container and place it in the freezer for about 5 hours.
Every 30 minutes, remove it from the freezer and break the frozen surface by mixing for about 30 seconds with a hand whisk or an electric mixer on low speed.
This step is essential to prevent ice crystals from forming and to achieve a creamy texture. It requires a bit more effort, but the result is worth it: a smooth and authentic homemade Italian gelato.
How to Get Creamy Gelato (No Ice Crystals)
Achieving a smooth, creamy texture is the most important part of making authentic Italian gelato. The goal is to avoid ice crystals and create a dense, velvety consistency.
PROPER HEATING: The first key step is properly heating the milk and eggs. The mixture should never boil, but it needs to reach the right temperature to thicken slightly and create a stable base. This process helps bind the ingredients together and improves the final texture.
BALANCED INGREDIENTS: The balance of milk, cream, sugar, and egg yolks is essential. Each ingredient plays a role in keeping the gelato soft and creamy. Sugar, in particular, lowers the freezing point and prevents the mixture from becoming too hard.
CHURNING PROCESS: Churning makes a big difference. When you use an ice cream maker, the mixture is churned slowly while being cooled. This limits the formation of ice crystals and incorporates only a small amount of air, giving gelato its dense and silky texture.
NO-CHURN METHOD: If you are making gelato without an ice cream maker, breaking the frozen surface every 30 minutes is essential. This step mimics the churning process and helps keep the texture smooth instead of icy.
SERVING TEMPERATURE: Gelato should not be stored at extremely low temperatures or it will become too hard. Let it rest at room temperature for a few minutes before serving to restore its natural creaminess.
Why the Milk Should not Exceed 85°C (185°F)
When making homemade gelato, one of the most important steps is the correct heating of the milk and eggs.
To safely pasteurize the mixture, heat the milk to about 85°C (185°F) and keep it at that temperature for a few minutes. This process helps stabilize the base and improves the final texture.
When you slowly pour the hot milk over the egg mixture, you complete the pasteurization in a safe and controlled way.
After cooking, it’s important to cool the mixture quickly, ideally down to about 4–5°C (39–41°F). This rapid cooling helps prevent any remaining bacteria from developing and preserves the quality of the gelato.
For best results, always follow each step carefully and control the temperature throughout the process.
Common Mistakes and How to Fix Them
Even a simple gelato recipe can go wrong if you miss a few key steps. Here are the most common mistakes and how to fix them.
THE GELATO IS TOO ICY - Ice crystals usually form when the mixture freezes too slowly or you don’t churn it properly.
To fix this, always follow the churning process carefully. If you don’t use an ice cream maker, mix the gelato every 30 minutes while it freezes. This breaks the ice crystals and keeps the texture smooth.
THE MIXTURE BOILS - If the mixture boils, the eggs can curdle and ruin the texture.
Keep the heat low and stir constantly. Stop cooking as soon as the mixture thickens slightly. If you have a thermometer, stay around 85°C (185°F).
THE GELATO IS TOO HARD - Gelato becomes too hard when it freezes at very low temperatures or contains too little sugar.
Let it sit at room temperature for a few minutes before serving. This brings back its natural creamy texture.
THE GELATO IS TOO SOFT - If the gelato does not firm up, the mixture may contain too much liquid or not enough fat.
Check your ingredient ratios and make sure you measure everything correctly. Churning long enough also helps the gelato set properly.
THE FLAVOR IS TOO WEAK - A weak flavor often comes from diluted ingredients or poor-quality raw materials.
Use fresh, high-quality milk, cream, and flavorings. In gelato, simple ingredients make all the difference.
THE TEXTURE IS NOT SMOOTH - A grainy or uneven texture can result from poor mixing or incorrect temperatures.
Whip the eggs and sugar until light and fluffy, and always stir the mixture while heating it. Smooth preparation leads to a smooth result.
Do You Need an Ice Cream Maker?
You don’t need an ice cream maker to make authentic Italian gelato at home, but it definitely makes the process easier and the texture creamier.
An ice cream maker churns the mixture while it cools, which helps prevent ice crystals and creates that smooth, dense consistency typical of Italian gelato.
If you don’t have one, you can still follow the no-churn method shown above. It takes more time and attention, but the result can still be excellent.
Best Ice Cream Makers for Homemade Gelato
If you want the best results at home, choose an ice cream maker with a built-in compressor. These machines cool the mixture while churning, just like professional gelato machines.
Here are some of the best ice cream makers for making authentic gelato at home:
One of the most reliable brands is Musso. Their machines are made in Italy and are known for their durability and performance. The Lello 4080 Musso Lussino is a great option for home use and delivers professional-quality gelato.
Another excellent choice is the Whynter Ice Cream Maker Machine, which also has a built-in compressor and is very easy to use. It’s perfect if you want to make larger batches for family or guests.
Ice cream makers without a compressor are more affordable, but they require you to freeze the bowl in advance. Their cooling power is more limited, but they still work well for occasional use. A practical option is the Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker.
Other Useful Tools
If you make gelato without an ice cream maker, you will need a shallow container to freeze the mixture. This helps it freeze evenly and makes it easier to mix during the process.
Even if you use a machine, a good container is useful for storing leftover gelato in the freezer.
For serving, you can use an ice cream scoop to create smooth, rounded portions, just like in Italian gelaterie. If you want to make it even more authentic, serve your gelato in waffle cones or small cups.
How to Flavor Your Gelato (Chocolate, Pistachio, Fruit)
One of the best things about this recipe is that it gives you the classic Italian gelato base, which you can easily turn into many different flavors.
Once your base is ready, you can customize it with a wide variety of ingredients, depending on the result you want to achieve.
CHOCOLATE GELATO - For a rich and intense flavor, add melted dark chocolate or high-quality cocoa powder. Try our Chocolate Gelato Recipe for detailed instructions.
PISTACHIO GELATO - Use a good-quality pistachio paste. This will give you a smooth, aromatic gelato with a natural green color. See our Pistachio Gelato Recipe.
FRUIT GELATO - Fresh fruit works perfectly with this base. You can add pureed strawberries, raspberries, melon, or other seasonal fruits for a lighter, refreshing flavor. Explore our Strawberry Gelato Recipe or Lemon Gelato Recipe.
COFFEE OR GIANDUIA GELATO - For coffee gelato, add a strong espresso. For gianduia, mix in chocolate and hazelnut paste for a rich and creamy result. See our Coffee Gelato Recipe and Gianduia Gelato.
Alternative Gelato Variations
Besides classic flavors, you can also adapt the base recipe to create different types of gelato with unique textures and ingredients.
SORBETTO (DAIRY-FREE OPTION): For a completely dairy-free alternative, try sorbetto. This traditional Italian frozen dessert uses fruit, water, and sugar instead of milk and cream. It follows a similar method but results in a lighter and more refreshing texture. See our Lemon Sorbet Recipe.
FIOR DI LATTE (EGG-FREE GELATO): Fior di latte is one of the most traditional gelato bases, made without eggs. It uses only milk, cream, and sugar, resulting in a lighter and more delicate flavor. Because of its neutral taste, it pairs perfectly with other ingredients. For example, Stracciatella Gelato Recipe is made by adding melted chocolate to a fior di latte base. Try our Fior di Latte Gelato Recipe.
Gelato vs Ice Cream: The Real Difference
Very often, “gelato” and “ice cream” are used to describe the same dessert. But they are not exactly the same.
The differences come down to four key factors: fat content, ingredients, air, and temperature.
FAT CONTENT: Gelato contains less fat than traditional ice cream. It uses more milk and less cream, which gives it a lighter structure and allows the flavors to stand out more clearly.
INGREDIENTS: Authentic Italian gelato relies on simple, fresh ingredients such as milk, cream, sugar, and sometimes egg yolks. Ice cream recipes often use a higher proportion of cream and may include additional ingredients depending on the style and production method.
AIR (OVERRUN): Gelato is churned more slowly, so it incorporates less air. This makes it denser and smoother. Ice cream contains more air, which gives it a lighter and fluffier texture.
TEMPERATURE: Gelato is served at a slightly warmer temperature than ice cream. This makes it softer, creamier, and more intense in flavor. Ice cream is served colder and tends to feel firmer.
In short, gelato is not just “Italian ice cream,” but a different product with its own texture, flavor, and tradition.
How to Store Gelato
Authentic Italian gelato tastes best when it’s fresh. In Italy, people usually eat it right after it’s made, when the texture is at its creamiest and smoothest.
If you need to store it, keep in mind that homemade gelato does not contain stabilizers, so it can lose its texture more quickly than store-bought ice cream.
HOW LONG IT LASTS: Store your gelato in the freezer and try to eat it within 1–2 days. After that, ice crystals may start to form and the texture will become less smooth.
HOW TO STORE IT PROPERLY: Place the gelato in an airtight container to prevent it from absorbing odors and forming ice on the surface. A shallow container works best, as it helps the gelato freeze more evenly.
HOW TO SERVE AFTER FREEZING: If your gelato becomes too hard, don’t serve it straight from the freezer. Let it rest in the refrigerator for 10–15 minutes before serving. This will bring back its natural creamy texture.
The Origins and History of Italian Gelato
The origins of gelato date back thousands of years. One of the earliest references to frozen desserts comes from ancient Greece, where people used snow and ice to cool drinks flavored with honey, lemon, and fruit juices.
Later, in the Arab world, these preparations evolved into what was called “sorbet,” a word that eventually became the Italian sorbetto. In Sicily, Arabs mixed the snow from Mount Etna with fruit juices, creating a refreshing dessert that can be considered one of the ancestors of modern gelato.
The real turning point came during the Renaissance in Italy. Around 1565, at the court of Caterina de' Medici in Florence, the architect Bernardo Buontalenti developed an early version of gelato made with milk, sugar, and other ingredients. This marked the beginning of gelato as we know it today.
In 1686, the Sicilian chef Francesco Procopio moved to Paris and opened the famous Café Procope, where he refined and popularized gelato across Europe.
Gelato later arrived in the United States in the late 18th century, when Giovanni Basiolo introduced it in New York. In 1846, Nancy Johnson from New Jersey invented the first hand-cranked ice cream maker, making it easier to produce frozen desserts at home.
Today, gelato is one of the most beloved desserts in the world, appreciated for its simple ingredients, rich flavor, and creamy texture.
More Italian Gelato Recipes
Once you’ve mastered this classic Italian gelato base, you can create many delicious variations using different ingredients and flavors.
Here are some of our most popular authentic Italian gelato recipes:
- Raspberry Gelato Recipe
- Melon Gelato Recipe
- Fig Gelato Recipe
- Zabaglione Gelato Recipe
- Yogurt Gelato Recipe
- Chestnut Gelato Recipe
- Pumpkin Gelato Recipe
Gelato FAQ (Authentic Italian Recipe)
Yes, you can. Follow the no-churn method by freezing the mixture and stirring it every 30 minutes to prevent ice crystals and keep the texture smooth.
This usually happens when the mixture freezes too slowly or is not churned properly. Stirring regularly or using an ice cream maker helps prevent ice crystals.
Homemade gelato is best eaten fresh, but you can store it in the freezer for up to 1–2 days. After that, the texture may become less smooth.
Traditional gelato alla crema uses egg yolks, but you can also make egg-free versions like fior di latte or fruit-based gelato.
Gelato contains less fat and less air than ice cream and is served at a slightly warmer temperature, which makes it denser, creamier, and more flavorful.
Recipe Card
Authentic Italian Gelato Recipe (How to Make Gelato at Home)
Ingredients
- 350 ml whole milk - 1 ½ cup
- 250 ml heavy cream - 1 cup
- 4 medium egg yolks
- 150 g granulated sugar - ¾ cup
- a little grated lemon zest or vanilla extract - optional, but recommended for a classic gelato alla crema flavor
Instructions
How to Make Gelato at Home (With or Without Ice Cream Maker)
- Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.You can use a stand mixer or an electric hand mixer. You can also beat them by hand with a whisk, but it will take longer and the result will not be as light and airy as with an electric mixer.
- Meanwhile, pour the milk into a saucepan and heat it until it's almost boiling. Let it cook for about 5 minutes.THE MILK MUST NOT BOIL.If you have a kitchen thermometer, check that the temperature stays around 85°C (185°F). If you don’t have one, remove the saucepan from the heat or lower the heat as soon as you see the milk starting to boil.
- Transfer the whipped egg and sugar mixture to a saucepan. Slowly pour in the hot milk, stirring constantly. This step gently pasteurizes the eggs.
- If you want to flavor your gelato, this is the right moment to add grated lemon zest, a few drops of vanilla extract, or vanilla bean.
- Return the saucepan to the heat and cook for about 5 minutes:WITHOUT BOILING AND ALWAYS STIRRING.
- Turn off the heat and add the cold heavy cream. Mix well until smooth. You will now have a lukewarm mixture.NOTE: If you are using an ice cream maker with a built-in compressor (that cools while churning), you can use the mixture right away. Otherwise, let it cool completely in the refrigerator before proceeding.Now let’s see how to make gelato with and without an ice cream maker.
WITH Ice Cream Maker
- Pour the mixture into your ice cream maker (see recommended tools below) and start the machine. Churn for about 40 minutes, or according to your machine’s instructions.Once ready, your gelato will be smooth, creamy, and ready to serve.NOTE: The best ice cream makers are those with a built-in compressor, which cool the mixture while churning. They work similarly to professional machines and deliver the best results at home.
WITHOUT Ice Cream Maker
- If you don’t have an ice cream maker, don’t worry. You can still make authentic Italian gelato at home. The process takes more time (about 5 hours instead of 40 minutes), but the result is still creamy and delicious.Pour the mixture into a gelato container and place it in the freezer for about 5 hours.Every 30 minutes, remove it from the freezer and break the frozen surface by mixing for about 30 seconds with a hand whisk or an electric mixer on low speed.This step is essential to prevent ice crystals from forming and to achieve a creamy texture. It requires a bit more effort, but the result is worth it: a smooth and authentic homemade Italian gelato.
Travis says
I made this in a Ninja Creami. It turned out amazing. I love custard and this is basically a frozen custard. It is absolutely delicious. I made an affogato with it this morning which was amazing albeit not the healthiest breakfast.
Lorraine Shillingstad says
Share the steps u used for the ninja?
Ross says
I have made the basic recipe but have added dry figs (simmered in water for 20 mins to soften and then blitzed in food processor) and honey to the mix just before putting in the icecream maker. Came out great. Going to try a passionfruit one next.
Tara says
How much fig and honey did you use?
Tommy says
To double this recipe making it all at once would I just double all the ingredients? I have a 2 quart gelato maker. Im just concerned it might throw off the great balance of everything here. Or do i two batches separately?
Cristoforo Runfola says
Ciao, Barbara & Silvana!
Milk, heavy cream, sugar, and eggs form the basis of many gelato recipes. Based on your recipes, what measurements of additional ingredients would you suggest for other gelato fruit flavors such as strawberry, banana, raspberry, fig, etc.? I make my own pistacchio and nocciola paste, so how much paste would I need based on these measurements?
Grazie!
Cristoforo
Cathy says
I made this to go with an orange chiffon cake and everyone LOVED IT! Creamy and Delicious! Great recipe, will be my go-to!
H says
Can I make this without using a gelato container?
Mac says
It's really the best recipe for Italian ice-cream/gelato. Perfect eggs to cream to milk ratio that makes for the ideal texture and softness. I churned the mixture for an hour, and then left the (still rather soft, but fluffy) soft-serve in the freezer overnight. Today the thickness, lightness, and of course flavour are just as I hoped they would be. Other recipes I tried earlier called for too much cream, producing really hard ice-cream. This one is perfectly firm but soft.
Silvana Nava says
Thank you so much for your appreciation!
Rachel Garcia says
This sounds lovely! I'd love your thoughts: I'm trying to make a sour-tart lemon Gelato or passionfruit gelato, but every recipe I have tried myself comes out too milky and "watered down" Would you recommend swapping half the milk with my desired fruit juice? I have had amazing lem9n and passionfruit gelato from makers before, but have never been able to recreate their perfect tartness myself, and don't want to just give up and make sorbet.
Claudia Amador says
I've been looking for an easy gelato recipe for ages and now i found one.
First of all, i would like to thank you. It is so nice to find such a wonderful recipe with clear and easy instructions.
I made a few changes because my son can't have lactose. I use coconut milk instead and oat cream. Still, the gelato came out delicious, i used the same quantity as your original recipe, just changed the ingredients with lactose.
Thank you very much
gran Rose says
greatly appreciated, thanks for posting this adaptation for using coconut milk, oat cream instead.
I hope to make the original recipe with milk, and can't wait to try it out, but now for lactose intolerant friends/family, I can now confidently try to have another option available.
Brian Farley says
Thank-you for the recipe which I’ve not tried yet - sorry.
I loved the Sicilian Gelato of my youth in Glasgow - no added cream, just full cream milk. This is why it was called “Italian Milk Ice” in Scotland, as the fat content was less than the regulatory 5%. I use Birds custard powder (cornflour) instead of eggs to thicken it. Basically, you’re using an egg custard as the base, but I use a starch based custard. If you are American, you would refer to these as pouring custards.
However, my paddle jams quite quickly on my pre-cooled maker. Do you think I should add more cornflour to make my mixture thicker and less likely to freeze hard? For health reasons, I’m trying to avoid adding cream and excess sugar.
Lori says
Very good old fashioned taste. I made it twice in my Cuisinart. Thank you.
Jeff Jones says
Thank you for this amazing recipe. My gelato is so much nicer than the ice cream that I've made before. I did freeze in a gelato container after making, but used it a few hours later. I am wondering for how long it can be kept frozen before using?
Barbara Felicità Lucchini says
Hi Jeff,
You can keep it in the freezer for up to 1 month. We recommend placing homemade gelato in the refrigerator for about 1 hour to soften before serving. If still too hard, leave it at room temperature for a few minutes until it softens.
Marietjie says
It looks wonderful
Any idea how to make coffee gelato with espresso coffee?
Brian Farley says
Just add it to the cold milk before heating. You could add powdered milk to the expresso if you want to make it milky, admittedly without any fat content.
Jocely says
I’ve made this recipe 3 times now and it’s so delicious. I only had three eggs yolks today and it still came out amazing. I don’t have a fancy ice cream maker just the original cuisine art. I didn’t have time to chill my mix today and just put straight in and everything still came out awesome. Thank you so much for sharing this recipe I’ll treasure it for years to come. Thanks again!
Annar Glenton says
This is THE best recipe for vanilla gelato that I have come across - it was so smooth, creamy and utterly delicious! Thank you ☺️
Jocely says
This has been the best gelato recipe I’ve tried so far. It’s so creamy and delicious. I’m excited to make it again with passion fruit added to it. I did this in my simple cuisine art machine. I do have a question if heating up the milk to 180 pasteurizes the eggs what does cooking the egg/milk for another 5 minutes do? Thank you
Cooking with Beefcake says
The eggs themselves must reach 160° to be safe. If you're using store-bought eggs, I would say that this is non-negotiable.
Paul says
Let's get real. The ONLY machine which really works is the Musso Lussino. Well worth the high price.
joe Aquilla says
Paul, i just bought this beast ---lello 4080--dont i need to chill the cooked mixture before putting into the machine? or can it go in warm
Dave says
When putting in the freezer in the gelato container, should it be covered or uncovered?
Barbara says
Covered, with plastic wrap or aluminum foil if the gelato container doesn't have a lid.
Amber Carpenter says
Simple, quick, and oh so delicious! Tried this recipe and it was incredible! This is the only ice cream recipe I'll ever use again.
Janice Shira says
The recipe I use probably 15 years ago
But in my recipe, I Whipped the whipping cream.
Egg mixture and sugar is in the freezer and as shallow container cooling
The whip cream is being whipped while the other is cooling
As soon as the whip cream was whipped, I took the solution out of the fridge and spoon some in the whip topping added a little bit more flipped it some more add another spoon, flipped it some more added another spoon and kept flipping it with the egg, milk, and sugar mixture Until it was all incorporated in the whipped cream. I gently put it in a shallow container with a lid. Had the timer on for 30 minutes every 30 minutes I whipped it up!
It didn’t take too long to make this I might’ve started it at noon and by the time dinner was ready that evening we had ice cream enjoyed the recipe. I’ve been looking for this recipe since I made the other one this one is identical, except technique and I don’t know if this is like the other one, but this is what I did.
Rachel says
Shouldn't you chill the mixture after taking it off the heat and before putting it into the ice cream machine?
Silvana says
Hi Rachel!
It's not necessary to cool it because the addiction of very cold cream causes already the mixture to cool down.
Furthermore, the ice cream maker is either already frozen or has automatic cooling, depending on the model.
Steve says
No reason to simmer the milk for 5 minutes before adding to the eggs and sugar mixture. The milk is already pasteurized. Warm the milk and then add to the eggs. The lower temperature prevents curdling.
Also, you need to chill the mixture to at least 6° C before adding it to the ice cream maker.
Barbara says
Hi Steve,
in the homemade gelato recipe the milk is heated to those temperatures and with those timings to pasteurize the eggs not the milk. Read the paragraph "Why should milk be heated to a maximum of 85°C (185 F)? The Pasteurization."
Also, if the ice cream maker has a compressor (which cools the gelato while churning), you don't need to chill it in the refrigerator. It's a quasi-professional machine and quite expensive but it's worth it!
K Flynn says
I have the lello musso lussino gelato maker. I took some gelato classes in a couple of different Italian cities, and came back and tried to use other “gelato makers” but with little success, so purchased the Italian one and have been experimenting with different recipes. I find that I have the most success/creamier gelato if I cool the mixture in the refrigerator first, and I usually do it overnight, in a drawer that I can regulate the temp in, and do it as low as possible. I put the warm mixture in the machine and it was fine, but better with pre-refrigeration. I also found that my flavors were better/more intense when it was refrigerated at least over night.