Gelato is an Italian style ice cream and is often mistaken for regular ice cream due to several similarities. Besides having similar tastes, both are made almost the same way. Almost. If not for some subtle differences, it would have been impossible for anyone to tell when both frozen desserts were used interchangeably.

While they both start with a custard and are churned in an ice cream maker, gelato is churned less, making the former denser than the latter. This and the fact that it possesses less butterfat compared to ice cream also makes it the creamiest to the tongue.

However, while gelato tastes creamier, it uses more milk and less cream compared to ice cream. Today's recipe will break down a vanilla gelato and some variations to try at home.

The recipe

Ice cream ingredients:

  • 2 cups half-and-half
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1 pinch salt
  • 1/2 tsp vanilla extract

Directions:

  1. Whisk together the half-and-half and 1/2 of the sugar in a non-reactive saucepan. Bring the liquid up to a boil over medium heat.
  2. Whisk together the egg yolks, salt, and remaining sugar in a bowl. Whisk 1/4 of the boiled half-and-half into the yolk mixture. Pour the yolk mixture into the saucepan and whisk together constantly until the custard becomes thick to touch.
  3. Remove from the heat and whisk in the vanilla extract. Cool down the custard by placing it over an ice bath.
  4. Churn the custard in an ice cream maker until it reaches the desired consistency.
  5. Seal in an ice cream container and place in a freezer.
  6. Serve in dessert bowls or glasses

Yield: 2 1/2 pint

Variations

  • Chocolate - Whisk in 5 ounces of chopped bittersweet chocolate with the vanilla extract in the hot custard, stirring until it fully melts. Cover with plastic wrap, touching the chocolate custard to prevent a skin from forming on the custard.
  • Coconut - Combine 1/2 cup of shredded coconut with the egg yolks sugar before whisking and tempering. Substitute coconut extract for the vanilla extract.
  • Saffron - Substitute saffron threads for the vanilla extract. Add 1 teaspoon of rose water to the custard right before churning.
  • Hazelnut - Add 1/2 cup of hazelnut paste to the custard right before churning.
  • Pistachio - Add 1/2 cup of pistachio paste to the custard right before churning.
  • Espresso - Add 1 shot of espresso to the custard before churning.
  • Orange - Combine the juice and zest of 1 orange with the egg yolks sugar before whisking and tempering.
  • Banana - Combine 1 crushed banana with the egg yolks sugar before whisking and tempering.
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