italiandessert· 4 servings
≈482 kkal · P 11.9g · L 36g · KH 27.8g (per recipe, TKPI estimate)
Gelato Vanila
MBG-eligible
Vanilla Gelato
Ingredients
- 500 ml whole milk
- 250 ml heavy cream
- 150 g granulated sugar
- 4 large egg yolks
- 1 vanilla bean, split and seeds scraped
- 1 tbsp corn syrup (optional, for smoother texture)
- Pinch of fine sea salt
- 1 tsp pure vanilla extract (optional, for extra aroma)
- 2 tbsp cold water (for tempering egg yolks)
Instructions
- 1In a saucepan, combine milk, cream, vanilla bean seeds, and the pod; heat over medium until just below boiling, then remove pod and set aside.
- 2Whisk sugar and egg yolks together in a bowl until pale and thick, then add cold water to thin slightly.
- 3Temper the egg mixture by slowly pouring half of the hot milk‑cream mixture into the yolks while whisking constantly.
- 4Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (≈82°C).
- 5Remove from heat, stir in corn syrup, salt, and vanilla extract; strain through a fine sieve into a clean container.
- 6Cool the custard quickly in an ice bath, then cover and refrigerate for at least 4 hours or overnight.
- 7Churn the chilled mixture in an ice‑cream maker according to the manufacturer’s instructions until a soft‑serve consistency is reached.
- 8Transfer the gelato to a shallow metal pan, smooth the surface, and freeze for 1–2 hours to firm.
- 9Serve scooped into chilled bowls, optionally garnished with fresh mint or biscotti.
Source: llm-generated