Vanilla Bean Gelato
A classic, creamy, and smooth vanilla gelato.
Step-by-step instructions
Make the custard base
Place egg yolks, corn syrup, and sugar into a small saucepan and whisk until fully combined and the sugar is dissolved.
Heat the base
Add the heavy cream, milk, and scraped vanilla bean seeds and pod to the saucepan and stir to combine. Place the saucepan on the stove over medium heat, stirring constantly with a whisk or rubber spatula.
Cook to temperature
Cook until the temperature reaches 165°F–175°F (74°C–80°C) on an instant-read thermometer. It is important to stay within this range to ensure the eggs are food-safe and to prevent curdling.
Chill the base
Remove the base from the heat and pour it through a fine-mesh strainer into a clean bowl or container (like a CREAMi Tub). Place the container into an ice bath to cool down quickly. Once cooled, cover and freeze for at least 24 hours.
Churn the gelato
Once the base is fully chilled and frozen, remove it from the freezer. Follow the manufacturer’s instructions for your ice cream maker or, if using a CREAMi, select the GELATO setting.
Serve or store
If the gelato appears crumbly after churning, this may be due to a very cold freezer. Use a RE-SPIN cycle to process it a little more. Once the texture is smooth and creamy, you can mix in any extras, or serve it immediately. It is best enjoyed within 2 weeks.
For a dairy-free version, use unsweetened coconut cream instead of heavy cream and unsweetened oat milk for whole milk. For a lighter option, replace the corn syrup and sugar with 2 tbsp of agave and ¼ tsp of stevia, and process on a LITE ICE CREAM program if available.
Step-by-step instructions
Make the custard base
Place egg yolks, corn syrup, and sugar into a small saucepan and whisk until fully combined and the sugar is dissolved.
Heat the base
Add the heavy cream, milk, and scraped vanilla bean seeds and pod to the saucepan and stir to combine. Place the saucepan on the stove over medium heat, stirring constantly with a whisk or rubber spatula.
Cook to temperature
Cook until the temperature reaches 165°F–175°F (74°C–80°C) on an instant-read thermometer. It is important to stay within this range to ensure the eggs are food-safe and to prevent curdling.
Chill the base
Remove the base from the heat and pour it through a fine-mesh strainer into a clean bowl or container (like a CREAMi Tub). Place the container into an ice bath to cool down quickly. Once cooled, cover and freeze for at least 24 hours.
Churn the gelato
Once the base is fully chilled and frozen, remove it from the freezer. Follow the manufacturer’s instructions for your ice cream maker or, if using a CREAMi, select the GELATO setting.
Serve or store
If the gelato appears crumbly after churning, this may be due to a very cold freezer. Use a RE-SPIN cycle to process it a little more. Once the texture is smooth and creamy, you can mix in any extras, or serve it immediately. It is best enjoyed within 2 weeks.
For a dairy-free version, use unsweetened coconut cream instead of heavy cream and unsweetened oat milk for whole milk. For a lighter option, replace the corn syrup and sugar with 2 tbsp of agave and ¼ tsp of stevia, and process on a LITE ICE CREAM program if available.