Vanilla Gelato

Method

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1. Warm the milk, cream, vanilla pod and seeds, salt and half the sugar to a bare simmer, then take off the heat and infuse for 20 minutes.

   Mark done Start 20 min timer

2. Whisk the yolks with the remaining sugar, the milk powder and the cornflour until smooth and pale.

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3. Remove the vanilla pod. Pour the hot milk over the yolks in a thin stream, whisking constantly.

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4. Return to the pan and cook over medium-low heat, stirring continuously with a spatula, until it reaches 82°C and coats the back of the spoon. Do not let it boil.

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5. Strain through a fine sieve into a bowl set over ice and stir until cool.

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6. Refrigerate for at least 6 hours, ideally overnight — the ageing step measurably improves the texture.

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7. Churn in an ice cream maker for 25 to 35 minutes, until thick and glossy but still soft.

   Mark done Start 25 min timer

8. Transfer to a shallow container, press baking paper onto the surface, and freeze for 3 to 4 hours before serving.

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Chef’s Tips

• Milk powder adds solids without fat, which is what keeps gelato dense rather than icy.
• Take gelato out of the freezer 10 minutes before serving. Fridge-hard gelato tastes of nothing.
• For pistachio, blend 150 g of pistachio paste into the strained base before ageing.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A shot of espresso poured over it makes an affogato
• Serve with biscotti
• Follows any Italian meal

Storage & Reheating

Freeze up to 2 weeks with paper pressed to the surface. It gets icier the longer it sits.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.