Vanilla Gelato

Artisanal ice-cream in classic vanilla bean with a fresh twist of lemon, prepared with simple ingredients: learn how to make it with our Chef.
90 min
0 Persone
90 min
INGREDIENTI: per 0 persone
  • 1 quart whole milk
  • 6 egg yolks
  • 10 oz sugar
  • 1 ½ oz grape sugar
  • 1 oz skim powdered milk
  • 7 tbsp whipping cream
  • 1 vanilla bean
  • lemon zest

To prepare this excellent homemade gelato, first heat the milk with the vanilla bean and lemon peel.

Follow along with our Chef Mario Grazia: open the vanilla bean lengthwise and remove the small beans inside by scraping away with a knife, then add to the milk. If you like a strong vanilla flavor, add the entire vanilla pod; otherwise, save the pod for another recipe.
Next, add the lemon peel to the milk.

Heat the milk after the lemon and vanilla have been added.

In the meantime, mix and prepare the other ingredients.
Add to the sugar the dextrose and the powdered milk and combine well. In a separate bowl, mix together the egg yolks with the fresh cream.

Once the milk is hot, add the sugar to the powdered milk and heat to 185° F, whisking constantly. Check the temperature using a kitchen thermometor, as shown by our Chef in the preparation video.
Once the milk has reached 185° F, add the eggs and cream, continuing to whisk constantly. Leave on the flame for about ten seconds in order to pasteurize it and eliminate bacteria.

Quickly cool the mixture. Pour the mix into a container, then place the container in a cold water bath with ice.

As soon as the mix is cold, remove the lemon zest and transfer to the gelato machine. For a creamier, smoother gelato, allow the mix to rest in the refrigerator for a few hours or overnight before adding it to the gelato machine.

Once ready, take the gelato out of the machine and serve this delicious, homemade treat.


Real artisanal gelato was born in Florence in the time of the Renaissance. Genuine, fresh, and creamy, this treat is best enjoyed while strolling through the streets of one of Italy’s most beautiful cities. During the evening, eat a dinner prepared with typical products and classic Chianti wine, before visiting another two fascinating cities: Parma and Venice.
What else awaits you in these cities?
Discover during the Renaissance Cities Food Tour, one of our personalizable gourmet trips.


Today gelato comes in a rainbow of flavors, studied and created by gelato artisans to please the palates of discerning and demanding customers. Even in antiquity there was already a demand for a variety of flavors, which were prepared with different fruits and honey and mixed with snow or ice.

Alexander the Great dug holes in the ground (called Neviere) along the roads of his campaign in order to conserve the snow which he then flavored with honey. The Ancient Romans also prepared gelato by using snow, honey, grape must, or fruit.
The Arabic population also played an important role in the history of gelato. Particularly in Sicily, during the Arabic occupation, sorbetto was made with juices from local fruits and plenty of snow from Mount Etna.

Gelato’s story is tied to two Florentine chefs. The first, Ruggeri, won a competition held by the Medici Family in the 15th Century, and afterwards prepared his winning gelato in the wedding ceremony of Catherine de’ Medici and Enrico d’Orleans. The second, Buontalenti, prepared his gelato during a party given by the Duke of Tuscany in the 16th Century.
Sicilian Procopio Dei Coltelliis credited with exporting gelato to Paris in the 17th Century.


Gelato and Ice creamrefer to two similar but separate products. Gelato is prepared fresh every day and contains less fat than ice cream.

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