Vanilla Gelato (Custard)

Vanilla gelato is for sure a classic flavour and even if it takes some time to prepare it and you’ll need really fresh eggs the result will surprise you.

The procedure of cream gelato is the base for every gelato that use eggs or yolks; the procedure is not difficult, but you need to pay attention to the temperature of the mixture.


  • 300 ml of whole milk
  • 150 ml of heavy cream
  • 3 yolks
  • 80 g of sugar
  • 5 g of vanilla powdered sugar


Separate the albumen from the yolks, being really careful to take away the most of the albumen, because the albumen and the yolks cook at different temperatures so to obtain a perfect cream is better to have a yolk as clean as possible.

In a pot beat the yolks with the sugar and the vanilla powdered sugar until you get a frothy light yellow mixture. In the mean time heat up slowly the milk and before its boiling points pour it slowly into the beaten yolks and stir continuously.

When it will be perfectly blended put it again on a slow fire (or in a water bath) for some minutes always stirring, pay attention that the yolks do not coagulate; if you have a thermometer for food cook the mixture below 85 C (185° F) for some minutes.

Vanilla gelatoIf the yolks start to coagulate turn off the fire and start to stir with energy, but do not worry your gelato won’t be ruined by this small mistake.

Once you take it away from the fire leave it cool down and when it will be cold add the cream and blend again the mixture.

Now the mixture is really for the freezing, turn on you gelato maker, pour in the mixture and leave it in for 30-40 minutes, when it is ready serve you wonderful cream gelato as you prefer, alone, with chocolate, strawberry, whipped cream or whatever you like.


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Vanilla gelato
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