Very vanilla gelato

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20 min


60 min


4 Cups

* PLUS Freezing Time: 60 minutes
Very vanilla gelato

Michael Alberstat


  • 3 cups 0.0325 milk
  • 3/4 cup 0.35 cream
  • 1/2 cup granulated sugar
  • 1/2 cup skim milk powder
  • 1/4 tsp salt
  • 1 vanilla bean
  • 3 tbsp cornstarch
  • 2 tsp vanilla


  • Whisk 2 cups milk with cream, sugar, skim milk powder and salt in a medium saucepan and set over medium-high. Using the tip of a sharp paring knife, split vanilla bean in half, lengthwise. Scrape seeds from bean. Add seeds to milk mixture. Bring to a gentle boil, about 10 min.
  • Whisk remaining milk with cornstarch and vanilla in a small bowl. Gradually pour into first milk mixture, whisking until smooth. Bring mixture to a simmer, then reduce heat to medium-low. Continue simmering, stirring constantly, and adjusting heat as needed (do not let it boil) until it reduces to 3 cups, 15 to 18 min. Pour through a fine sieve into a metal bowl and lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until cold, about 1 hour.
  • Scrape cold mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Transfer to a covered container and freeze up to a month.
  • To serve, let stand at room temperature until slightly softened, 10 min.

Nutrition (per serving)

  • Calories
  • 207,
  • Protein
  • 5 g,
  • Carbohydrates
  • 23 g,
  • Fat
  • 11 g,
  • Sodium
  • 140 mg.

Chocolate-malt gelato:

Click here for full recipe.