Authentic Italian Gelato

Name: Authentic Italian Gelato
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups whole milk; 1 cup heavy cream; 4 large egg yolks; 3/4 cup granulated sugar; 1 vanilla bean (or 2 teaspoons vanilla extract); Pinch of salt

Published: June 30, 2026 | Italian Cuisine | ⏱ 30 min

Smooth Italian gelato served in a cup with a paddle

Italian gelato is denser, silkier, and more intensely flavoured than standard ice cream. The secret lies in a higher proportion of milk to cream and a slower churning process that incorporates less air. This authentic recipe delivers that unmistakable gelato texture right in your own kitchen.

Recipe Info

Prep Time20 min

Cook Time10 min

Total Time30 min

Servings6

DifficultyMedium

CuisineItalian

2 cups whole milk
1 cup heavy cream
4 large egg yolks
3/4 cup granulated sugar
1 vanilla bean (or 2 teaspoons vanilla extract)
Pinch of salt

2 Instructions

Heat the base

Combine milk and cream in a saucepan. Split the vanilla bean, scrape the seeds, and add both pod and seeds to the milk. Heat until just simmering.

Make the custard

Whisk egg yolks with sugar and salt until pale and thick. Slowly pour the hot milk into the yolks while whisking constantly. Return to the saucepan.

Cook the custard

Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.

Churn

Strain through a fine-mesh sieve. Cool completely, then refrigerate for 4 hours. Churn in an ice cream maker according to the manufacturer's instructions.

Freeze and serve

Transfer to a container and freeze for at least 2 hours. Let soften for 5 minutes at room temperature before scooping.

Pro Tips

Do not let the custard boil or the eggs will scramble. Use low heat and stir constantly.
For chocolate gelato, add 100g melted dark chocolate to the warm custard before chilling.
Gelato should be slightly softer than ice cream. If too hard, let it sit at room temperature for 5-10 minutes before serving.

Nutrition Information

Calories	290 kcal
Protein	6g
Fat	18g
Saturated Fat	10g
Carbohydrates	28g
Fiber	0g
Sugar	26g
Sodium	80mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

An ice cream maker gives the best texture, but you can make still-gelato by freezing in a shallow dish and stirring every 30 minutes for 3 hours.

Icy gelato usually means too much water or not enough fat. Make sure to use whole milk and proper cream, and do not skip the chilling step before churning.

Rating

★ ★ ★ ★ ★ 4.7 (203 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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