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Sicilian-Style Vanilla Bean Gelato

How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. 

This Sicilian-style gelato uses cornstarch, a thickening agent that allows you to use less egg yolks, making a bright white gelato and a delightfully silky, mouth-coating texture.

Makes 2 quarts [1.89 L], serves 8 to 10 gelato lovers.

Sicilian-Style Vanilla Bean Gelato

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2 1/4 cups (560 ml) whole milk

3/4 cup (180 ml) heavy cream

3/4 cup (180 ml) granulated sugar

2 tbsp (30 ml) cornstarch

1 egg yolk (from a large egg, about 20 grams)

In a saucepan, pour 1¼ cups [310 ml] of the milk and the cream, then add the split vanilla bean. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).

Meanwhile, in a small bowl, whisk the remaining 1 cup [250 ml] milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes.

Place the egg yolk in a medium bowl and whisk until it is pale and slightly thickened, about 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine.

Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight so the vanilla bean infuses fully.

Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.

Transfer the gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.


Marie Asselin / FoodNouveau.com

Book Recommendations

Here are my favorite books about gelato/ice cream making:

  • , by Bruce Weinstein

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