Indulge in creamy, dense Gelato (Italian-style) or rich, airy Ice Cream (American-style), both made with real vanilla beans. Learn the key differences in texture, ingredients, and churning techniques for these beloved frozen desserts!
Ingredients (Serves 6-8):
For Vanilla Bean Gelato (Denser & Silkier):
- 2 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean (split & scraped) or 1 tbsp pure vanilla extract
- 4 large egg yolks
- ¾ cup sugar
- Pinch of salt
For Classic Ice Cream (Fluffier & Richer):
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 vanilla bean or 1 tbsp vanilla extract
- 6 egg yolks
- ½ tsp salt
Instructions:
Gelato Method (Less Fat, More Milk, Slow-Churned):
- Heat milk & cream with vanilla bean (don’t boil). Steep 30 mins.
- Whisk yolks + sugar until pale. Slowly add warm milk mixture.
- Cook on low heat, stirring until thickened (85°C/185°F). Strain.
- Chill overnight, then churn in ice cream maker (20-25 mins).
- Serve immediately (softer) or freeze for 2 hours.
Ice Cream Method (More Cream, Higher Fat, Faster Churn):
- Follow same steps as gelato but increase cream ratio.
- Churn for 15-20 mins for lighter texture.
- Freeze 4+ hours for scoopable firmness.
Key Differences:
- Gelato: Less fat (more milk), less air (denser), served slightly warmer.
- Ice Cream: More cream, higher butterfat, fluffier from faster churning.
