Vanilla Gelato

A smooth base where small black vanilla seeds are visible. The texture is supple, coating the palate and melting slowly without any ice crystals.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 492
• Protein: 16 g
• Carbs: 46 g
• Fat: 28 g

Ingredients

• 500 ml Whole milk ( liquid )
• 250 ml Cream ( liquid )
• 1 piece Vanilla bean ( split and scraped )
• 6 piece Egg ( yolks only )
• 150 g White sugar ( powdered )

Instructions

1. Vanilla infusion

   In a saucepan, pour the whole milk and cream. Split the vanilla bean, scrape the seeds, and add everything to the liquid. Heat until it just starts to simmer.

2. Whisking the yolks

   Whisk the egg yolks with the white sugar until the mixture lightens and becomes frothy.

3. Cooking to the coat

   Pour the hot liquid over the eggs while stirring. Return to low heat and stir constantly with a spatula. The custard is ready when it coats the back of the spoon and a line drawn with a finger stays clear.

4. Cooling and churning

   Cool the custard quickly. Churn in an ice cream maker until the blade struggles to turn and the texture is firm yet supple.

Chef's tips

• Never exceed 84°C during cooking, or the eggs will curdle and the cream will become grainy.
• Let the mixture mature in the fridge for 12 hours before churning to fully develop the vanilla aroma.

Storage

Store in the freezer in an airtight container. Take out 10 minutes before serving to regain suppleness.