Gelato alla Vaniglia

Name: Gelato alla Vaniglia
Cook time: 180 min
Total time: 180 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 700ml Whole Milk, full-fat; 200ml Fresh Cream, 35% fat; 150g Granulated Sugar; 5 Egg Yolks; 1 Vanilla Beans, pod, split and seeds scraped

Silky and intensely aromatic, Gelato alla Vaniglia is a classic Italian-style vanilla gelato made with real vanilla seeds for a pure, creamy flavor. A rich custard base of milk, cream and egg yolks yields a dense, melt-in-your-mouth texture that’s perfect on its own or as a companion to desserts.

Silky and intensely aromatic, Gelato alla Vaniglia is a classic Italian-style vanilla gelato made with real vanilla seeds for a pu... Show more

Traditional Italian Recipe

Health Grade

E+ · Indulgent

Rating

4.6

Time

3 hrs

Price

0,42 €

Calories

331 kcal

vegetarian

low calorie

gluten free

kid friendly

Method

Infuse the dairy

Split the Vanilla Bean lengthwise and scrape out the seeds. Put the Whole Milk, Fresh Cream, the vanilla seeds and pod, and about half the Granulated Sugar into a saucepan. Warm over medium heat, stirring until the sugar dissolves and the mixture is steaming, then take it off the heat and let it steep for 10 minutes. Keep the heat gentle; do not let it boil.

Whisk the mixture

While the dairy steeps, whisk the Egg Yolks with the remaining granulated sugar in a bowl until the mixture turns pale, thick, and slightly ribbon-like.

Cook the custard

Lift out the vanilla pod, then slowly whisk a ladleful of the hot milk mixture into the yolks to temper them. Keep adding the dairy in a thin stream, whisking constantly, then return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil, or the eggs can scramble.

Chill the base

Pour the custard through a sieve into a clean bowl to catch the vanilla pod and any tiny cooked bits. Set the bowl over an ice bath and stir until the mixture is no longer hot, then cover and refrigerate for 40 minutes until completely cold.

Churn the gelato

Pour the cold base into an ice cream maker and churn for 20 minutes, or until it looks like soft-serve and holds thick, velvety ribbons.

Freeze until firm

Scrape the gelato into a shallow freezer-safe container, smooth the top, and press plastic wrap directly on the surface. Freeze for 1 hour, then let it stand at room temperature for 5 minutes so it softens just enough to scoop.

Scoop and serve

Scoop the gelato into chilled bowls or cones and serve right away.

Ingredients

Method

For 6 servings

Adjust servings

700ml Whole Milk, full-fat
200ml Fresh Cream, 35% fat
150g Granulated Sugar
5 Egg Yolks
1 Vanilla Beans, pod, split and seeds scraped

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

331 kcal

17% of Daily kcal

Protein

6.9 g

14% RDI

Fat

20 g

10g sat fat

Carbs

32 g

12% RDI

Sugar

32 g

64% RDI

Fiber

0 g

0% RDI

Salt

0.9 g

19% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.6 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

700ml Whole Milk, full-fat
200ml Fresh Cream, 35% fat
150g Granulated Sugar
5 Egg Yolks
1 Vanilla Beans, pod, split and seeds scraped

🧂 Plus ~1g of salt

Gelato alla Vaniglia

Method

Infuse the dairy

Whisk the mixture

Cook the custard

Chill the base

Churn the gelato

Freeze until firm

Scoop and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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