Smooth, creamy and simple to make, Vanilla Milk Gelato will become your favorite!
Our Thursday evening dinner group decided a couple of months ago to expand our horizons a bit this year and make each dinner themed by country. We’ve made and enjoyed Indian, Italian, Irish and Spanish food so far. I certainly can’t choose a favorite, but this little idea has pushed me way out of my comfort zone and I kinda like it. It has taken a little more time researching and planning for those meals and some of the prep takes longer too. On Italian night, we had chicken vesuvio, butternut squash ravioli, bread, antipasto platter and gelato for dessert.
Gelato differs from ice cream in this way – the fat content is lower because more milk than cream is used to make it. I also read that true gelato is churned slower allowing less air to be incorporated into the final product. But for those of us using ice cream makers at home, there’s no way to slow down the churning process, so this at home version is probably at close as you’re going to get to gelato. It’s creamy and oh-so-vanilla-y, we really loved this.
- 2 cups WHOLE MILK
- 1 VANILLA BEAN, split and scraped
- 1 teaspoon PURE VANILLA EXTRACT
- 4 EGG YOLKS
- ¾ cups GRANULATED SUGAR
- 1 cup HEAVY CREAM
- In a saucepan over medium heat, stir together milk, vanilla bean and extract. Heat to almost boiling. Remove from heat.
- In a small bowl, whisk together egg yolks and sugar. Slowly add to warm milk mixture, whisking constantly.
- Return to the heat and stir until slightly thickened (this will probably take 3-4 minutes). Remove from the heat. Remove and discard vanilla bean.
- Stir in cream. Cover and chill until very cold.
- Pour into ice cream maker and process according to instructions. After churning, place in freezer to freeze until firm.
Recipe Source: Savory Simple
Time to fill your freezer with frozen treats!
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