Gelato is one of my absolute favorite desserts when it’s warm outside. This Vanilla Milk Gelato is a perfect treat, with a creamy, dense texture and intense vanilla flavor. Vanilla gelato is similar to vanilla bean ice cream, but with milk instead of heavy cream. If you’ve been wanting to experiment with homemade gelato, now is the time to get started! Learn how to make this easy vanilla gelato recipe in no time.
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, 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 Vanilla Milk Gelato recipe is adapted from Flavours, and I highly recommend making it and picking up a copy of the book. Each section is divided into ingredients such as vanilla, cinnamon and chili.
The photos are beautiful. Also, I am a bit obsessed with her vanilla chapter.
Gelato vs Ice Cream
While ice cream and gelato are very similar, gelato has a lower fat content. Ice cream typically has a fat content of 10 percent or more, while gelato uses more milk, and often less egg yolks (sometimes none).
Where to Buy Vanilla Beans
Don’t purchase vanilla beans from the grocery store; they’re a huge rip off! Aren’t they some insane price like $7-$10 for 3 beans in a spice bottle? Don’t do that.
I buy vanilla beans in bulk online. There are plenty of online stores. I’ve purchased several times from Vanilla Products USA, and am happy with the quality. (Note: it appears they’ve gone up in price since my last order, so you may want to shop around. Still much cheaper than the grocery store).
How to Scrape a Vanilla Bean
Place the bean on a cutting board. Use the tip of a paring knife to cut the bean in half lengthwise. Use the dull edge of the blade to scrape the seeds from the pod.
How to Substitute Vanilla Paste
Another option is to use vanilla bean paste. One teaspoon of vanilla paste equals one vanilla bean or one teaspoon of pure vanilla extract.
Looking for more frozen desserts?
Check out my Passion Fruit Sorbet, Baileys Ice Cream, and Cookies and Mascarpone Ice Cream!
Vanilla Milk Gelato Recipe
Ingredients
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- 3/4 cups granulated sugar
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Heat the milk and vanilla bean in a medium saucepan set over medium heat until simmering, stirring occasionally with a heat-proof spatula. Meanwhile, vigorously whisk the egg yolks and sugar in a medium-sized bowl until the yolks lighten in color slightly.
- Remove the milk from the heat and pour slowly into the egg yolks while whisking. Pour everything back into the saucepan, scraping the bowl.
- Return the saucepan to the heat and, using a heat-proof spatula, stir until the mixture thickens slightly, approximately 3-4 minutes. Remove from the heat and discard the vanilla bean. Stir in the cream and vanilla extract. Allow to cool (I let it cool overnight).
- Pour the mixture into an ice cream maker and prepare the gelato according to the manufacturer's instructions, until it's frozen and scoopable. Alternatively, place the mixture in a metal container and freeze, beating at 1-hour intervals, until the gelato is scoopable.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
fabiola@notjustbaked says
I am right with you, I will eat ice cream all year long. No matter how cold it is. Not sure why, but sometimes I crave it when it is colder:). Mind tricks!
Meg says
This sounds wonderful — and I would be all over the vanilla chapter of a cookbook, that’s for sure! I’m also quite ready for cherry blossoms and springtime air . . . we got another inch of snow today, a fact that pains me. Definitely over winter.
Jennifer Farley says
We did as well in Bethesda! I was really hoping we’d seen the last of it. 60s to freezing in less than one week. Thanks, mother nature.
Gerry @ Foodness Gracious says
I think you need to move to California..we can open our own ice-cream truck!!
Laura (Tutti Dolci) says
Love the flecks of vanilla bean!
Jennifer says
Who cares if it’s snowing? I’ll eat ice cream (or gelato) no matter what the temperature is outside. This looks delicious! Thanks for sharing.
Mary Frances says
I LOVE the contrast of the vanilla bean and the whites. Wow, can I say stunning?? Haha, anytime is gelato time for me – this looks and sounds incredible!
Kayle (The Cooking Actress) says
It’s always a good time for gelato. Especially such simple and perfectly lovely gelato as this! Vanilla mmmmmm
Lily (A Rhubarb Rhapsody) says
Donna Hay’s recipes are fab, aren’t they? Her pavlova recipe is my go to and it never fails. I’m sure this gelato would be wonderful too!
Norma | Allspice and Nutmeg says
It’s always a good time for ice cream even if we are expecting a more snow in the DC area tomorrow. This sounds delicious!
Bianca @ Confessions of a Chocoholic says
I love ice cream and gelato year round! This looks so luscious and creamy.
ThisBakerGirlBlogs says
I could eat gelato no matter what weather! This looks delicious :)
Kathryn says
I love the simplicity of this gelato – really letting the flavour shine through. And I’m pretty sure it’s never too cold for me to think about ice cream! Beautiful pictures too.
Julia @Vikalinka says
So sorry about the horrible weather you guys are having! We were in Canada shortly just a couple of weeks ago and all my romanticised notions of beautifully snowy winter disappeared as soon as all of my breathing passages seized from brutal sub-zero temps! This gelato however is an honourable way to fight the winter blues. :-) Looks lovely.
Caroline Hurley says
I’m a fan of Donna Hay too! I’m so excited to hear we’ll be able to see her shows soon! This is so beautiful. I love gelato so much more than ice cream. It’s snowing here right now too and I’m freezing, but, let me tell you…I’d love a bowl of this right now!
Liz@Virtually Homemade says
This ice cream almost looks like a snowball! Beautiful ;) Hope it warms up soon!