How to make gelato at home in an ice cream maker

What makes gelato different

Gelato and ice cream use the same ingredients in different proportions. Gelato bases lean on whole milk rather than heavy cream, so they have less butterfat. Many recipes use fewer egg yolks, and some use none. Gelato is also typically churned more slowly so it takes in less air, and it is served a few degrees warmer than hard ice cream.

Less fat and less air let the flavor come through more directly, and the warmer serving temperature gives the soft, stretchy texture people associate with gelato shops. The gelato vs ice cream maker guide explains why most home machines can make both.

Gelato base ratios

These are common starting points, not strict rules. Some gelato styles, especially in northern Italy, use no eggs and thicken the milk with a little cornstarch instead. For how each ingredient changes hardness and iciness, see ice cream base ratios.

Basic vanilla gelato step by step

1. 1

   Heat the milk, cream, half the sugar, salt and vanilla bean (if using) in a saucepan until steaming, not boiling.

2. 2

   Whisk the yolks with the rest of the sugar in a bowl until pale.

3. 3

   Slowly whisk about a cup of the hot milk into the yolks to temper them, then pour the mixture back into the pan.

4. 4

   Cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 170 to 175 F. Do not let it boil.

5. 5

   Strain into a clean bowl. Stir in vanilla extract now if you are using it instead of a bean.

6. 6

   Cool in an ice bath, cover and refrigerate overnight, or at least 4 hours, until fully cold.

7. 7

   Churn in your ice cream maker according to its instructions until it looks like thick soft serve.

8. 8

   Serve right away for a soft texture, or freeze in a shallow container for an hour or two.

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar, divided
• 4 large egg yolks
• 1 vanilla bean, split, or 2 teaspoons vanilla extract
• Pinch of salt

Note.Cook egg-based custards to about 170 to 175 F and chill them promptly. Keep the base refrigerated until you churn it.

Churning for gelato texture

Gelato shops use machines that churn slowly to keep air low. At home, you cannot usually change the dasher speed, but you can still get closer to gelato texture. Churn only until thick, rather than letting the machine run long after the base sets. Serve or pack it promptly. Some compressor machines, such as models with separate gelato paddles or hardness settings, give more control.

A freezer bowl machine needs the bowl frozen for 16 to 24 hours and a fully chilled base. A compressor machine can churn a batch without prefreezing. Our gelato maker guide and compressor ice cream maker guide compare models.

Flavor variations

• Chocolate (cioccolato): whisk 1/3 cup unsweetened cocoa powder into the hot milk and stir 2 oz chopped dark chocolate into the hot custard.
• Hazelnut (nocciola): whisk 1/3 to 1/2 cup smooth hazelnut paste into the warm custard before chilling.
• Pistachio: whisk 1/3 to 1/2 cup pistachio paste into the warm custard.
• Fior di latte: skip the yolks and vanilla; thicken the milk, cream and sugar with about 2 tablespoons cornstarch, cooked until slightly thick.
• Coffee: steep 1/2 cup coarsely ground coffee in the hot milk for 15 minutes, then strain.

Serving and storing gelato

Gelato is meant to be served softer than hard ice cream. If it has been in the freezer overnight, let it sit on the counter for about 5 to 15 minutes before scooping, or move it to the fridge for a short while. Use a flat spade or spatula, the way gelato shops do, to work it into a smooth mound.

Homemade gelato has no commercial stabilizers and is best within a few days. Store it in an airtight container with plastic wrap pressed onto the surface to limit ice crystals. If it turns icy, see why homemade ice cream gets icy.

Frequently asked questions

Can I make gelato in a regular ice cream maker? Yes. Any home machine can churn a gelato base. The recipe and serving temperature do most of the work.

Does gelato have eggs? Many custard-style gelatos do, usually fewer yolks than American ice cream. Some styles use none and thicken with cornstarch.

Why is my homemade gelato hard? It is meant to be served warmer than ice cream. Temper it before scooping. Low sugar also makes it harder.

Is gelato lower in fat than ice cream? It usually has less butterfat because it uses more milk and less cream. Check your own recipe for exact numbers.