Prepare to transport your taste buds to the sun-drenched shores of Sicily with this decadent vanilla bean gelato recipe that will make you feel like a true Italian pastry chef! Unlike ordinary ice cream, this authentic Sicilian-style gelato promises a luxuriously smooth texture and intense vanilla flavor that will have your guests begging for your secret recipe. Whether you're a dessert enthusiast or a culinary adventurer, this homemade gelato will elevate your dessert game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Sicilian
Serves: 6 servings
Ingredients
- 500ml whole milk
- 250ml heavy cream
- 150g sugar
- 1 vanilla bean, split
- 4 egg yolks
Instructions
- In a medium saucepan, combine 500ml of whole milk and 250ml of heavy cream. Place the saucepan over medium heat and warm the mixture gently until it is hot but not boiling, stirring occasionally to prevent scorching.
- While the milk and cream are heating, prepare the vanilla bean. Using a sharp knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add both the seeds and the split bean to the saucepan with the milk and cream mixture.
- In a separate bowl, whisk together 150g of sugar and 4 egg yolks until the mixture becomes pale and slightly thickened. This should take about 2-3 minutes of vigorous whisking.
- Once the milk and cream mixture is hot, remove it from the heat. Gradually pour a small amount of the hot mixture into the bowl with the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
- After tempering, slowly pour the egg yolk mixture back into the saucepan with the remaining milk and cream, whisking continuously to combine.
- Return the saucepan to low heat and cook the mixture, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Be careful not to let it boil.
- Once thickened, remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any coagulated egg bits.
- Allow the mixture to cool to room temperature, then cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
- When ready to serve, scoop the gelato into bowls or cones and enjoy your homemade Sicilian-style vanilla bean gelato!
Tips
- Use the highest quality vanilla bean you can find - the flavor makes all the difference
- Temper the egg yolks carefully to prevent scrambling and ensure a silky smooth texture
- Chill the mixture thoroughly before churning for the best consistency
- Use a fine-mesh strainer to remove any potential egg bits or vanilla bean fragments
- Allow the gelato to sit at room temperature for 2-3 minutes before serving for the ideal scooping texture
- Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals
- For an extra luxurious touch, serve with a light dusting of powdered sugar or alongside fresh berries
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 180mg
