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.