Description
Indulge in this easy gelato recipe that requires no ice cream machine! This homemade gelato without a machine features a rich vanilla custard base gently folded with whipped cream for that authentic creamy vanilla gelato texture. Make this Italian gelato at home and customize with your favorite mix-ins like chocolate chips or fruit. The perfect no-churn ice cream treat!
Ingredients
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2 cups whole milk
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1 cup heavy whipping cream
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4 large egg yolks
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1/2 cup granulated sugar
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1 tablespoon pure vanilla extract (or 1 vanilla bean)
Instructions
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Heat the Milk: In a saucepan, warm the whole milk over low heat until it gently simmers. Do not boil.
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Whisk Yolks and Sugar: In a heatproof bowl, whisk together egg yolks and sugar until pale and thick.
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Temper the Eggs: Slowly add the hot milk to the egg mixture while whisking constantly to temper the yolks.
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Cook the Custard: Return the mixture to the saucepan. Stir continuously over low heat for 6–8 minutes, until the custard thickens slightly and coats the back of a spoon. Avoid boiling.
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Strain and Cool: Strain the custard through a fine sieve into a clean bowl. Stir in the vanilla. Let it cool to room temp, then refrigerate for at least 2 hours or overnight.
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Whip the Cream: In a separate bowl, beat the heavy cream to stiff peaks.
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Fold Together: Gently fold the chilled custard into the whipped cream until smooth and well combined.
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Freeze: Pour into a loaf pan or container. Freeze 4–5 hours, stirring once an hour for the first 3 hours to prevent ice crystals.
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Serve: Scoop and serve once fully frozen. Store leftovers in the freezer for up to 6 weeks.
Notes
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For added flavor, stir in crushed cookies, chopped nuts, or chocolate chunks before freezing.
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Substitute vanilla extract with other flavorings like almond or hazelnut for variation.
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Use a hand mixer or whisk for stirring during freezing if needed.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: No-Churn / Frozen
- Cuisine: Italian
