Classic Vanilla Gelato – Ultra-Smooth, Creamy & Full of Real Vanilla Flavor 🍦
An ultra-smooth vanilla gelato made with fresh vanilla, glucose, and stabilizer for perfect texture. Professional-quality gelato right from your kitchen.Nothing beats a scoop of classic vanilla gelato—simple, smooth, and bursting with real vanilla flavor. This recipe delivers a creamy, scoopable gelato with a luxurious texture thanks to key ingredients like glucose syrup, skimmed milk powder, and a touch of stabilizer.Unlike store-bought ice cream, homemade gelato offers a cleaner, more refined taste—and with this formula, you can achieve that same silky texture found in artisan gelaterias. Whether served alone, paired with warm desserts, or as a base for toppings, this gelato is the perfect anytime treat.If you’re using a home gelato machine, like the Musso Lussino 4080, you’ll be surprised how professional your results can be. And even if you don’t, this recipe still yields a fantastic finish with just a little patience.
Ingredients
Vanilla Gelato Base
- 105 g caster white sugar (split into 50 g + 55 g)
- 550 g whole milk
- 195 g cream 32–35% fat
- 55 g glucose syrup
- 45 g skimmed milk powder
- 1 fresh vanilla pod
- 45 g egg yolks
- 2 g ice cream stabilizer e.g., locust bean gum
Instructions
Start the Base
- In a saucepan, combine:
- Milk
- Cream
- Skimmed milk powder
- Glucose syrup
- 50 g of sugar
- Seeds from the vanilla pod
- Stir over medium heat.
Prepare Sugar & Stabilizer
- In a small bowl, mix the remaining 55 g sugar with the stabilizer.
- Set aside.
Heat & Pasteurize
- Heat milk mixture to 45°C (113°F).
- Whisk in egg yolks + sugar/stabilizer mix.
- Continue heating to 85°C (185°F) while whisking constantly.
- Blend
- Remove from heat and transfer to a bowl.
- Blend for 30 seconds using a hand blender.
Chill Quickly
- Place the bowl in an ice bath and stir for 15–20 minutes.
- Aim to bring it down to 12–15°C (or as low as possible).
- Cover with plastic wrap touching the surface and chill overnight.
Churn the Gelato
- The next day, re-blend the base before churning.
- Pour into a pre-chilled gelato machine and churn until thick and creamy (about 15–30 minutes).
Freeze & Serve
- Transfer to a container and freeze for 4–6 hours.
- Best served the same day for optimal texture.
Notes
🧠 Expert Tips
- Stabilizer matters: It prevents iciness and ensures a silky texture.
- Skimmed milk powder: Helps bind water and balance fat/sugar ratios.
- Don’t overheat the base: 85°C is perfect for egg yolk pasteurization without curdling.
- Use fresh vanilla: Real vanilla pods add unbeatable depth.
- Short-term freezing: Serve gelato within 6 hours for peak creaminess.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.