Ninja Creami gelato: custard base and program

What makes gelato different

Italian-style gelato is usually made with more milk and less cream than American ice cream, it is often thickened with egg yolks, and it has less air whipped in. The lower air content is a big part of why it tastes dense and intense. Gelato is also usually served a bit warmer than hard ice cream, which makes it feel softer and silkier.

The Creami naturally adds little air, so it is well suited to gelato-style results. The Gelato program is tuned for custard bases: yolks and cooked starches make a block that behaves differently from a plain milk and cream base. For more on gelato in general, see how to make gelato at home and gelato maker vs ice cream maker.

Vanilla custard gelato base (16-ounce pint)

This base lands close to the MAX line of a standard pint. For larger Deluxe pints, scale everything up by about half.

• 3 large egg yolks
• 1/3 cup granulated sugar
• 1 cup whole milk
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract, or seeds from half a vanilla bean
• Pinch of salt
• Optional: 1 tablespoon light corn syrup for a smoother, softer pint

How to cook the custard and freeze it

1. 1

   Whisk the egg yolks, sugar, salt and corn syrup, if using, in a small saucepan until pale and smooth.

2. 2

   Whisk in the milk and cream. If using a vanilla bean, add the seeds and pod now.

3. 3

   Cook over medium-low heat, stirring constantly with a silicone spatula and scraping the bottom, until the custard thickens enough to coat the spatula and reaches at least 160 F on an instant-read thermometer.

4. 4

   Do not let it boil, or the yolks can scramble. If you see small lumps, strain the custard through a fine-mesh sieve.

5. 5

   Remove from heat, stir in vanilla extract, and cool. Set the pan in a bowl of ice water to speed this up.

6. 6

   Pour into a container and chill in the fridge for at least a few hours, until cold.

7. 7

   Pour the cold custard into the Creami pint up to the MAX line. Lid it and freeze level for 24 hours.

8. 8

   Process on Gelato. If it is crumbly, Re-spin once.

Note.Cook egg yolk bases to at least 160 F, the safe temperature for egg mixtures, and cool them quickly. Do not leave custard at room temperature for more than 2 hours.

Flavor variations

Nut pastes add fat and body, so a nut gelato can feel richer than vanilla even with the same base. Keep mix-ins like chopped nuts or chocolate for after the spin, using the method in the Creami mix-ins guide.

If your Creami has no Gelato program

Some early original Creami models do not have Gelato. Use the Ice Cream program instead. The custard base still makes a rich, smooth pint; it may just need a Re-spin. If you make gelato often and want the program, the Deluxe and current original models include it. The best Ninja Creami guide lists which models have which programs, and the best gelato makers for home guide covers machines built around gelato.

Serving tip: gelato tastes best slightly soft. If your pint has been back in the freezer and is firm, let it stand on the counter for 5 to 10 minutes or run a Re-spin before serving. The Creami program picker can confirm the right program for other custard-based recipes.

Frequently asked questions

Can I make Creami gelato without eggs? Yes, but it is closer to fior di latte or a plain milk gelato. Many eggless recipes use a little cornstarch cooked into the milk for body. Use the Gelato or Ice Cream program.

Why is my Creami gelato powdery? A very cold freezer or a lean base can leave it crumbly. Re-spin once, and if needed add 1 to 2 tablespoons of milk and Re-spin again.

Do I have to cook the egg yolks? Yes. Raw yolks are a food safety risk. Cook the custard to at least 160 F before chilling it.

Why is Creami gelato denser than Creami ice cream? The custard base has more yolks and less cream and is designed to hold little air, and the Gelato program is tuned for that kind of base.