It is snowing outside as I type this. Clearly it’s not gelato weather. But I don’t care. This winter has been a non-stop onslaught of polar vortex nonsense and I’m over it. I’m ready for the colorful flowers of spring, cherry blossom festivals and soft serve. This recipe is what I’m craving right now. This recipe is my protest against the snow.
Back in December I was browsing through the food section of a used bookstore and I came across several Donna Hay cookbooks. Jackpot! I have been a fan of Donna’s for years. Her recipes and food photography are a huge inspiration to me. She’s based out of Australia and I recently learned that her TV show will soon be airing in the US. I can’t wait.
I reached out to Donna’s editor who is kindly allowing me to adapt and share a few recipes from her cookbooks. This recipe for Vanilla Milk Gelato is from Flavours and I highly recommend picking up a copy. Each section is divided into ingredients such as vanilla, cinnamon and chilli. I am a bit obsessed with the vanilla chapter so you might just see another vanilla recipe soon. Side note – for those who have been following my sugar detox journey, I haven’t abandoned it. I’m simply learning to work sugar back into my kitchen with a new level of control and moderation.
Yields approximately 1 quart
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 1 teaspoon pure vanilla extract
- 4 egg yolks
- 3/4 cups granulated sugar
- 1 cup heavy cream
- Place the milk, vanilla bean and vanilla extract in a saucepan over medium heat and heat until almost boiling. Beat together the egg yolks and sugar. Remove the milk from the heat and whisk slowly into the egg mixture. Return the pot to the heat and stir until the mixture thickens slightly, approximately 3-4 minutes. Remove from the heat and discard the vanilla bean. Stir in the cream and allow to cool (I let it cool overnight).
- Pour the mixture into an ice cream maker and follow the manufacturer's instructions until the gelato is frozen and scoopable. Alternatively, place the mixture in a metal container and freeze, beating at 1-hour intervals, until the gelato is scoopable.
Recipe (barely) adapted with permission from Flavours by Donna Hay