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.
Course Breakfast, Dessert
Cuisine French, Italian
Keyword pastry, recipes
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Ingredients
Vanilla Gelato Base
105gcasterwhite sugar (split into 50 g + 55 g)
550gwhole milk
195gcream32–35% fat
55gglucose syrup
45gskimmed milk powder
1fresh vanilla pod
45gegg yolks
2gice cream stabilizere.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.