Vanilla Gelato
Ingredients
- 500 mlWhole milk (liquid)
- 250 mlCream (liquid)
- 1 pcVanilla bean (split and scraped)
- 6 pcEgg (yolks only)
- 150 gWhite sugar (powdered)
Method
A smooth base where small black vanilla seeds are visible. The texture is supple, coating the palate and melting slowly without any ice crystals.
- 1
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
Whisk the egg yolks with the white sugar until the mixture lightens and becomes frothy.
- 3
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
Cool the custard quickly. Churn in an ice cream maker until the blade struggles to turn and the texture is firm yet supple.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the freezer in an airtight container. Take out 10 minutes before serving to regain suppleness.
