Easy Gelato

    8 hours 30 minutes

    This is a very basic and easy gelato recipe that you can any flavour any way you like, try flakes of chocolate, vanilla, caramel or fresh strawberries.

    77 people made this

    Serves: 4 

    • 2 cups (500ml) milk
    • 1 cup (250ml) thickened cream
    • 4 egg yolks
    • 1/2 cup (125g) sugar

    Preparation:20min  ›  Cook:10min  ›  Extra time:8hours freezing  ›  Ready in:8hours30min 

    1. In a saucepan combine the milk and cream. Warm until a foam forms around the edges then remove from heat.
    2. In a large bowl whisk the egg yolks and sugar until frothy then gradually pour the warm milk into the egg yolks while whisking constantly.
    3. Return mixture to saucepan then cook over medium heat stirring until the mixture gels slightly and coats the back of the spoon. If it looks like the eggs are starting to scramble, remove from heat immediately.
    4. Pour the mixture through a sieve or fine strainer into a bowl. Cover and chill for several hours or overnight.
    5. Pour the mixture into an ice cream maker then freeze according to the manufacturer's instructions. Transfer to a sealed container and freeze until firm.
    6. When serving if the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

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    Reviews in English (82)


    Almost *too* tasty!  -  02 Dec 2016


    Gelato differs from ice cream in that it has a lower fat content (higher ratio of milk to cream) and less overrun (volume of air) which makes it denser and creamier than ice cream and mimics the higher quality, more expensive commercial ice creams. This recipe, with its higher milk to cream ratio and the deliberate omission of vanilla, is an authentic recipe for Italian "Gelato di Crema." To omit eggs, or to reverse this lower fat, cream to milk ratio in this recipe, effectively makes this ice cream, not Italian Gelato. The only flaw here, and certainly no fault of this recipe, is that our home ice cream makers cannot duplicate the slow churning necessary to create less overrun (air) which results in the creaminess and density gelato is known for, so this was a little on the grainy or icy side. This is just delicious, and truly Italian! If you think this would be missing something without adding vanilla, just give it a try!  -  21 Jun 2008  (Review from Allrecipes USA and Canada)


    This recipe tasted pretty close to the gelato I enjoyed in Rome. It was perhaps (as one other person suggeted) a little eggy, but it wasn't too bad and the texture was devine. I used a 1-quart ice cream maker, and the recipe yielded about 3/4 of a quart, so in the future I will likely increase the recipe by 25% except for the eggs, which I think should balance the taste better. To flavor this recipe I used about 7 oz of Nutella, which gave it a delicious hazelnutty flavor, and I reduced the sugar to 1/4 cup because the Nutella is pretty sweet on its own. It came out pretty nice.  -  05 Jun 2006  (Review from Allrecipes USA and Canada)