Vanilla milk gelato is creamy, dense, and packed with vanilla flavor. It’s the perfect sweet treat for ice cream lovers!
I’m not sure what it is about the word milk, but whenever I see it in a dessert title, I want it. Maybe it has something to do with the implications of milky, at least in my mind: creamy, delicate, smooth, a pleasant mouthfeel, and slightly sweet but far from cloying. Like cream, but without the heaviness. I feel the same way about my milk panna cotta. Does that make sense?
Awhile back, 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.
This recipe for Vanilla Milk Gelato is adapted from Flavours and I highly recommend picking up a copy. Each section is divided into ingredients such as vanilla, cinnamon and chili. I am a bit obsessed with her vanilla chapter.
Vanilla Milk Gelato is a simple frozen dessert that allows the vanilla flavor to shine through.
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 1 teaspoon pure vanilla extract
- 4 large 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