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Vanilla Gelato – a homemade version of the Italian classic!

Vanilla Gelato. An easy to make, homemade version of the classic, creamy Italian ice cream. Perfect on it’s own or with fresh seasonal berries.

Vanilla Gelato on a white plate with a slice of plum tart.

Vanilla Gelato

It’s easier than you may think to make a great homemade gelato. If chocolate is your preference, we also have a Chocolate Gelato recipe here.

Chocolate Gelato Profiterole Sundaes photo with title text for Pinterest

Chocolate Gelato Profiterole Sundaes

Try the vanilla gelato on our Plum Tart too.

Single slice of plum tart with scoop of gelato on a white plate

Slice of plum tart with scoop of gelato.

Like this Vanilla Gelato recipe?

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Vanilla Gelato
Yield: 6 servings

Vanilla Gelato

Prep Time: 25 days
Total Time: 25 days


  • 2 cups whole milk
  • ¾ cup whipping cream
  • 4 egg yolks
  • ½ cup sugar
  • 2 tsp vanilla extract
  • Pinch salt


  1. Scald the milk and cream in a glass bowl in the microwave for about 4-5 minutes on high power.
  2. Meanwhile whisk together the egg yolks and ½ cup sugar until the mixture is thickened and is a light lemon color.
  3. Slowly pour in the scalded milk mixture stirring constantly. Cook until the custard coats the back of a wooden spoon, meaning that you can draw your finger across the spoon and see a definite path that your finger has left in the custard.
  4. Remove from heat and add the vanilla extract. Chill completely in the refrigerator or in an ice bath.
  5. Process the custard for about 25-30 minutes in an ice cream maker. Chill in the freeer for a couple of hours or more before serving.

Nutrition Information



Serving Size

1 serving

Amount Per Serving Calories 256Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 165mgSodium 71mgCarbohydrates 22gFiber 0gSugar 22gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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