Vanilla Bean Gelato
Dense, silky Italian custard-based gelato with real Madagascar vanilla seeds, churned lower in fat than ice cream for a cleaner flavour.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Split vanilla pod lengthwise and scrape seeds. Measure 500ml whole milk, 160ml double cream, 6 egg yolks, 140g caster sugar, and 1 pinch fine salt. Have a fine sieve and cling film ready.
Simmer
Combine milk, cream, vanilla pod, seeds, and salt in a saucepan over medium heat 5–6 minutes until just steaming—do not boil. Remove from heat, cover, steep 10 minutes until fragrant.
Build 1
Whisk egg yolks and caster sugar in a bowl 2–3 minutes until pale, thick, ribbon-like. Fish out vanilla pod. Pour hot milk mixture slowly into yolks in a thin stream, whisking constantly to prevent scrambling.
Build 2
Return custard to pan over low heat, stir constantly with spatula 5–7 minutes until thick enough to coat the back of a spoon—draw a finger through and the line should hold. Do not boil.
Finish
Pour custard through fine sieve into a clean bowl. Press cling film directly onto surface, chill in fridge at least 3 hours until completely cold. Churn in ice cream maker 25–30 minutes until thick and soft-set. Transfer to freezer-safe container, freeze 1 hour until firm.
Plate
Scoop 2 generous portions into chilled glasses and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.