Italian
Vanilla Gelato
Dense vanilla gelato churned for a slow, creamy melt, highlighting milk, cream, and vanilla with a clean Italian finish.
6 servings · 260 minutes prep · 12 minutes cook
Ingredients
Main
- 3 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup nonfat dry milk powder
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea salt
- 1 vanilla bean, split and scraped
- 2 tablespoons light corn syrup
Directions
Method
- Whisk the granulated sugar, nonfat dry milk powder, cornstarch, and fine sea salt in a saucepan.
- Whisk in the whole milk, heavy cream, vanilla bean, and light corn syrup until smooth.
- Cook over medium heat, stirring constantly, until the base reaches 185°F and lightly thickens. Hold for 2 minutes without boiling.
- Strain the base, chill it in an ice bath, then refrigerate for at least 4 hours until very cold.
- Churn in an ice cream machine until dense and creamy. Transfer to a container and harden for 2 hours before serving.
