Vanilla Gelato is truly one of our favorites! Some people associate vanilla with being a plain flavor because it’s so common and has been reduced in flavor by the use of more artificial products and the absence of real vanilla beans. We packed as much vanilla as possible in this recipe to truly change your opinion and make you think twice about buying store bought vanilla ice cream!
Vanilla Gelato pairs perfectly with so many of your favorite desserts from pies to cake's and cookies. It also can be made into a delicious milk shake, or a tasty sundae drizzled with your favorite toppings: chocolate fudge or a berry sauce topped with a scoop of home-made whipped cream. This is the reason Vanilla Gelato is top popular flavor, because of its versatility. Here is a recipe you will want to keep in your recipe book, made with real vanilla beans, pure vanilla extract. Simply delicious!!
Here is our Lemon Syrup Cake with vanilla gelato topped with a delicious mixed berry sauce!
What is the difference between gelato and ice cream?
Gelato and ice cream are very similar and can contain the same ingredients, however, gelato has a higher milk to cream ratio and has less eggs than ice cream. The churning process is slower, making it more dense and hold more flavor per bite.
6 Large egg yolks
1/4 cup cornstarch
3 cups whole milk
2 whole vanilla beans
1/4 cup non-fat dry milk powder
1/2 cup sugar
1/4 cup honey
1/4 tsp salt
1 cup heavy cream
2 tbsp pure vanilla extract
Set a medium bowl with a large fine mesh strainer inside a larger bowl with ice to the side while you prepare the gelato.
Mix egg yolks and cornstarch in a small bowl, until egg yolks are fluffy and fully combined.
In a medium pot add your milk, dry milk, sugar, honey and salt and stir with whisk on medium high heat.
Take your vanilla bean and cut it in half lengthwise and with your knife scrape the pulp inside the vanilla bean and add it to your milk mixture. Throw the skin inside the mixture as well for added flavor.
Bring milk mixture to a boil and take off the heat.
Slowly add milk mixture to your egg yolks, whisking constantly to temper the eggs. add only about 1 - 1.5 cups of the milk mix.
Add this egg yolk mixture back to the rest of the milk mixture and put back on medium high until custard thickens about 2 minutes.
Strain the custard through your fine mesh strainer into the cool bowl and remove the vanilla bean skins and let cool to room temperature about 15 minutes.
Cover and place in fridge for 3-4 hours.
Add heavy cream and vanilla extract to custard and mix until combined.
Place the gelato custard into the ice cream maker and let churn for 25 minutes.
Place mixture in freezer proof container until ready to serve.
To speed up the process of the recipe. The gelato custard can be placed in the freezer for an hour and a half instead of the fridge. Just don’t leave it in the freezer too long!
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