Authentic Italian Gelato by Master Chef Gianluca Deiana Abis
- Gianluca Deiana
- Jan 26
- 1 min read
Ingredients
500ml whole milk
250ml heavy cream
150g sugar
5 large egg yolks
1 vanilla bean (or 1 teaspoon pure vanilla extract)
Instructions
Step 1: Prepare the Vanilla Base
Split the vanilla bean lengthwise and scrape out the seeds.
Combine milk, cream, vanilla seeds, and pod in a saucepan. Heat over medium heat until steaming (do not boil).
Step 2: Beat the Egg Yolks and Sugar
In a mixing bowl, whisk egg yolks and sugar until pale and creamy.
Step 3: Temper the Eggs
Gradually pour a small amount of the warm milk mixture into the yolks, whisking constantly to avoid curdling.
Pour the tempered yolks back into the saucepan with the remaining milk mixture.
Step 4: Cook the Custard
Heat the mixture over low heat, stirring continuously, until it thickens and coats the back of a spoon (around 80°C or 175°F).
Remove the vanilla pod and strain the custard through a fine-mesh sieve for a silky texture.
Step 5: Chill and Churn
Cool the custard to room temperature, then refrigerate for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions.
Step 6: Freeze and Serve
Transfer to an airtight container and freeze for 2-4 hours to firm up.
Serve with a sprinkle of crushed cookies or fresh berries for garnish.
Chef’s Tip: Use a high-quality vanilla bean for an intense, aromatic flavor. For an extra creamy texture, ensure the custard is thoroughly chilled before churning!
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