Best Vanilla Gelato Recipes

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO

Steps:

• In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
• Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
• Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
• While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
• Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
• You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
• Espresso: add 1/2 cup of chilled espresso coffee into the custard.
• Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
• Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
• Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

PEACH AND VANILLA GELATO AND RASPBERRY SORBETTO COCKTAIL

Steps:

• Place 4 martini glasses in the freezer 30 minutes before serving.
• Using a small ice cream scoop, put one scoop each of the peach gelato, vanilla gelato and raspberry sorbet into each glass. Top with chilled prosecco and garnish with mint.

POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO

Steps:

• In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.

VANILLA GELATO

Steps:

• Beat the egg yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale lemony yellow but still gritty, about 2 minutes; set aside.
• Heat the milk and cream in a medium saucepan until small bubbles pop up along the pan's inner rim; adjust the heat to keep the mixture very hot but do not boil.
• Whisk about 1/4 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the saucepan with the remaining hot milk mixture.
• Immediately decrease heat to very low (if you are using an electric stove, move the pan to a second burner just now set on low).
• Cook slowly, stirring constantly, while the mixture thickens to the consistency of smooth, very wet cake batter and can coat the back of a wooden spoon, about 7 minutes.
• Strain through a fine-mesh sieve into a clean bowl to remove any extraneous bits of cooked egg; stir in the vanilla and salt.
• Refrigerate until cold, for at least 4 hours or overnight.
• Just before you make the gelato, place the vanilla custard in the freezer, just to assure it is very cold, for no more than 10 minutes.
• Freeze the custard in your ice cream machine according to manufacturer's directions.
• Serve at once (will be soft) or transfer to a large freezer container and store in the freezer, tightly sealed, for up to 1 month; soften at room temperature for up to 10 minutes before serving.

VANILLA GELATO BITES WITH CHOCOLATE AND HAZELNUTS

Steps:

• Place a small tray or a plate in the freezer. Remove the gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1 hour.
• When the gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl.
• Remove the gelato balls from the freezer, 4 at a time. Working quickly, hold the gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts. Return them to the freezer and continue with 4 more gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered gelato for at least 1 hour.
• These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)

PROFITEROLES WITH VANILLA GELATO AND RASPBERRY COULIS

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper; set aside. Put butter, sugar, salt, and 1 cup water into a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Add flour all at once, and stir until combined. Return to heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 1 minute more.
• Remove from heat and continue mixing until cooled, 8 to 10 minutes. Add 4 eggs, one at a time, mixing well after each addition. Mix until very smooth.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe a small amount of batter under each corner of parchment to hold it in place on sheet. Pipe remaining batter into 1 1/2-inch rounds (about 3/4-inch high) onto parchment, spacing about 2 inches apart. Whisk together remaining egg with 1 teaspoon water. Gently smooth peaked tops with moistened fingertip; lightly brush with egg wash.
• Bake 15 minutes. Rotate sheets, and reduce oven temperature to 350 degrees. Bake until cooked through and dry in center, about 20 minutes more. Transfer puffs to wire racks set over parchment paper, and let cool completely.
• Cut each profiteroles in half horizontally, and fill with 1-ounce scoops of vanilla gelato. Serve topped with raspberry coulis.

VANILLA GELATO WITH CHERRY COMPOTE

Steps:

• For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a 4-quart heavy-bottomed saucepan and bring to a simmer over medium-high heat. Stir occasionally to combine.
• Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a large heatproof bowl until they become lighter in color and the sugar dissolves.
• When the milk mixture is at a simmer, lower the heat to medium. Carefully ladle 1 cup of the hot milk mixture into the egg mixture, while whisking, and whisk until fully combined. Repeat this step one more time, then pour the egg mixture back into the saucepan. Add the salt. Cook the mixture while stirring constantly with a wooden spoon, making sure to stir the corners of the pot. Cook until the mixture thickens and can coat the back of a spoon.
• Prepare an ice bath in a large bowl or pot with water and ice. Carefully strain the mixture into a strainer set over a heatproof bowl. Remove and discard the vanilla bean. Put the heatproof bowl in the ice bath. Stir occasionally until the mixture is chilled and no longer warm. Set in the fridge until very cold, at least 1 hour.
• Freeze the mixture to an ice-cream maker and process according to the manufacturer's instructions. Transfer to a freezer-proof container and cover.
• Freeze before serving, 1 to 2 hours. It's best to serve the gelato the same day it's made.
• For the compote: Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat. Stir to allow the sugar to melt. Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes. (Depending on the ripeness of your cherries you may want to cook them longer.) Remove the pan from the heat and add the rum. Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol.
• Serve the gelato with the warm compote.

FRENCH VANILLA GELATO

Steps:

• In a medium bowl, lightly whisk together the yolks and half of the sugar. In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt. Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture. Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired. Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.

VANILLA GELATO

Steps:

• In a medium saucepan, heat milk and vanilla bean and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
• Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
• Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
• Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

BASIC VANILLA GELATO

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and any other non-solid flavor you'd like. I usually add two shots of espresso for my wife's favorite, espresso flavored gelato. I also add in Heath bar pieces in the last few minutes in the ice cream maker. This is a pretty good rule of thumb for making your own flavors. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

MEXICAN VANILLA GELATO

Steps:

• Combine 2 1/2 cups milk, sugar, and corn syrup in a saucepan.
• Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
• While the mixture heats, combine the remaining milk, milk powder, cornstarch, salt, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
• Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
• Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
• If mixture is lumpy, strain it through a sieve.
• Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
• Refrigerate the mixture uncovered until it is completely chilled (below 40°).
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
• Serve immediately for a soft gelato, or transfer the mixture to an airtight storage container and freeze until hard.
• Allow the gelato to sit at room temperature for 15 minutes before serving if frozen solid.

VANILLA GELATO

Steps:

• Beat yolks, sugar & salt until pale yellow. Scald milk, vanilla bean, & cream. Add hot liquid in a stream to yolks with mixer running. Return to heat until thickened. Just boiling. Strain into a metal bowl. Dehydrate in refrigerator 8 hours. Pour into ice cream freezer. Freeze. Transfer into storage container, freeze solid