VegetarianGluten-free Gelato
Vanilla Bean Gelato
A rich, custard-style gelato flavoured with a real vanilla bean. It needs a little stove work, but the result is denser and silkier than a standard ice cream base.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 15 ml | 1 tbsp | light corn syrup | |
| 60 g | 5 tbsp | granulated sugar | |
| 240 ml | 1 cup | double cream | |
| 160 ml | ⅔ cup | whole milk | |
| 1 | 1 | vanilla bean, split lengthwise and seeds scraped |
light corn syrup → Liquid glucose or golden syrup
vanilla bean, split lengthwise and seeds scraped → 2 tsp vanilla bean paste
Ingredients
Method
- Whisk the egg yolks, corn syrup and sugar together in a saucepan.
- Add the cream, milk and the vanilla seeds and pod.
- Warm gently, stirring constantly, until the mixture reaches 74–79°C (165–175°F). Do not let it boil.
- Strain into a Creami pint and cool it in an ice bath.
- Cover and freeze for 24 hours.
- Press: GELATO Spin the frozen pint and serve immediately.
Nutrition per serving estimated
- Calories
- 412 kcal
- Fat
- 34 g
- of which saturates
- 20 g
- Carbohydrate
- 23 g
- of which sugars
- 22 g
- Fibre
- 0 g
- Protein
- 5 g
- Sodium
- 45 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
Ask AI about this recipe
Questions
Why do you heat the gelato base?
Bringing the yolk mixture to 74–79°C (165–175°F) cooks the egg yolks safely and thickens the custard, which gives gelato its dense, silky texture.