The Best gelato recipe in Italy

This Italian Gelato recipe is made from scratch using all-natural ingredients, whole milk, heavy cream, egg yolk, vanilla and sugar. You can make vanilla as a base and add ingredients to make different gelato flavors. I make pistachio and chocolate here, but I also include the instructions to make coffee, tea, almond, hazelnut, walnut, or chestnut gelato. Create the flavors you like, keep them in the home freezer, and serve them with a biscuit during the hot summer days.
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Ingredients
Vanilla custard
2 cups - 0.5 lt whole milk
2 cups - 0.5 lt heavy cream
1 vanilla pod
6 egg yolks
1 egg white
1 1/4 cup - 250 gr caster sugar
Pistachio gelato
Vanilla custard above quantity
3.5 oz - 100 gr pistachio
3 tbsp orange blossom water
Chocolate gelato
Vanilla custard above quantity
3.5 oz - 100 gr cocoa
3 tbsp sugar
Coffee gelato
Vanilla custard above quantity
1/2 cup - 100 ml Espresso coffe at room temperature
Tea gelato
Vanilla custard above quantity
1/2 cup - 100 ml Tea at room temperature
Almond gelato
Vanilla custard above quantity
3.5 oz - 100 gr Sweet almonds finely grinded
3 Bitter almonds finely grinded
Toasted Hezelnuts
Vanilla custard above quantity
3.5 oz - 100 gr Toasted hezelnuts finely grinded
Chestnut gelato
Vanilla custard above quantity
9 oz - 250 gr chestnut spread

Which one is the best Italian gelato (0:00)
Ingredients (0:37)
Making the vanilla custard (0:45)
Making the Pistachio gelato (1:43)
Making the Chocolate gelato (2:08)
Making the gelato in the ice cream machine (2:34)
How to serve it (3:39)

[omi]

Les Algériens, tout comme les autres habitants de la Méditerranée, raffolent des délices de l'Italie. Un grand merci, Madame, pour nous avoir partagé cette recette exquise ! J'espère que chacun pourra la préparer et savourer chaque bouchée avec joie.

[JerryEboy]

I feel bad for your top comment. Spewing bs is absolutely crazy! Either way, I tried the recipe, and it was amazing. I’m so happy I have a perfect recipe for home! Thank you

[GerardTUPIN]

Merci chef de nous avoir proposé cette recette que je vais m'empresse de tester. Le plus important quand on réalise une recette est de prendre du plaisir à la faire pour donner encore plus de bonheur à la dégustation, que se soit pour les personnes qui nous sont chères, ou pour soi même. Je voulais juste ajouter quelques mots :
Le chef a la gentillesse de nous donner ça recette avec de très bons ingrédients, si cela ne convient pas à certains, vous avez parfaitement la possibilité chercher sur le net pour en trouver une qui trouvera grâce à vos yeux.
Merci encore chef.

[irispetal]

Multumesc cu recunostinta si iubire! O primavara minunata! ☺️💓🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌈

[prune]

I just tried the recipe (vanilla flavour with 2 pods of vanilla instead of 1) and added small chunks of apples cooked in some butter in order to make an "Apple pie" flavour. Also added 40g of skimmed milk. Made it with the KitchenAid Ice Cream Maker attachment.

Mamma mia !!! The title of the video says it all. SO DELICIOUS ! No ice crystals, only pure creaminess from heaven. Thank you very much for sharing this authentic recipe !

[orrackerman]

I don’t have a gelato machine would a ninja creami on gelato setting work as well?

[cormacatcyclesierranevada]

Very good recipe. I have used it to make 3 batches of ice cream in one go, vanilla, chocolate and pistachio.

I have a question, most custard style recipes I have tried add the eggs and sugar to the milk in one go. What is the reason to separate the eggs and sugar and to whip them? To add volume?

Thank you,

Cormac

[Nellis]

Absolutely loved this recipe and vanilla and chocolate are my favorite flavors.
Can I use CACAO powder in place of COCOA ?

[linhvb]

Thanks for your great videos. It is difficult to but high quality cocoa powder where I live. Is that possible to use chocolate bar with 70% cocoa instead?

[ey]

hi! i'm not sure if you did temper to your yolks to prevent curdling.
wondering, if i mix everything (yolks, sugar, milk, cream) with immersion blender before boil it, is there a difference?

[mohammedomar-iw]

انتي تعيشي في اطالي هل تسطيعي ان تخبريني اسعار الات الاجلاتو

[AQUANOMY]

Wondering if you could share dairy gelato/ice cream flavour ( which could have many applications in pastry’s etc if not wrong) and toppings for different flavours please..

[rafallorek]

What is the name of the ice cream machine you use?

[umuts]

Hello, I’m trying to find a regular recipe for my ice cream machine. In Turkey we use salep powder, sugar and whole milk to make traditional ice cream but I don’t like the salep flavor in my fruity ice cream recipes so I was trying to find an Italian gelato recipe. It looked so soft to me, was that because you didn’t chilled it in freezer or is this the actual consistency? Thanks for sharing this one, I’ll try it but I wanted to ask anyway 😊

[CAJV]

Thank you so much for this recipe. I wonder what caster sugar is? I live in Brazil. Not sure we have this kind. Also, what is the %fat recommended in the heavy cream? I will try to find something similar. Best regards.

[rogamingz]

Its good, but its not nearly as italian gelato, it has so much cream equal to a milk.

[iFalkyy]

Great video, but it would be better if you used CORN STARCH, because obviously an authentic gelato requires corn, its a must!!!

Jokings aside, is there a correct temperature for serving/storing? I've tried a couple of recipes, and the gelato always becomes too hard and crumbly after a few hours in the freezer. Is this normal? Is it supposed to be eaten right after coming out of the machine? It seems that the ones in the video were served without going into the freezer, right? I wonder if there's a way that I can store it without losing any quality. One last question: do you think it would work if I use egg yolk/white powder? Thanks for the video!

[Oomegaa]

Hi chef first i would like to tell thankyou for this wonderful recipe so nicw of you to provide this wonderful recipe
My question
1 - can i make this commercially and what all adsitives would you need to increase it shelf life and
2 - is there option to make eggless version
It would help me a lot if you reply and will be forerver grateful

[marymillicentnjeru]

thanks for this recipe, what can I use in place of heavy cream

[GDurango]

Are the eggs the ones providing that thick texture? Because I have made homemade ice cream using only heavy cream, caster sugar amd a stand mixer and it turned out wonderful, ice crystals only form if I keep it for too long at the fridge.
But I'm wondering how those gelato shops manage to create those really thick ice creams, what first comes to mind is upping the fat content maybe with eggs. I've made chocolate ice cream using cocoa mass, heavy cream and caster sugar and it turned out delicious, but not as thick, even thought cocoa butter fats are extremely saturated.