Vanilla Gelato

  • Yield: Makes about 1 quart

Source: Martha Stewart Living, June/July June/July 1994


  • 2 cups whole milk
  • 1 vanilla bean, split lengthwise and scraped
  • 5 large egg yolks
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, heat milk and vanilla bean and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.

  2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.

  3. Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.

  4. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.


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