ITALIAN VANILLA ICE CREAM

Classic and creamy homemade gelato with a twist

"Gelato alla Vaniglia" is one of the most beloved flavors of Italian gelato. One of the key elements that make vanilla gelato so special is the use of real vanilla beans, which infuse the gelato with a deep, aromatic flavor.  

This classic dessert is a staple in gelaterias across Italy, and is a refreshing treat that is perfect for cooling down on hot summer days. Italians in fact often enjoy gelato as a daily treat, not just for special occasions, making it an integral part of their culinary culture.  

Vanilla gelato is incredibly versatile and can be enjoyed on its own or paired with a variety of toppings and accompaniments. Fresh berries, chocolate sauce, or a sprinkle of nuts can enhance its flavor. It’s also a perfect base for more elaborate desserts like affogato, where a scoop of gelato is "drowned" in a shot of hot espresso.  

Unlike American ice cream, gelato is made with more milk and less cream, which gives it a denser and more flavorful profile. Also, the traditional preparation method involves slowly churning the mixture, which incorporates less air and results in a smoother and denser texture compared to regular ice cream.

For those making gelato at home, here’s the best hack - add a shot of vodka to make the texture even creamier. Alcohol, in fact, lowers the freezing point of the mixture, preventing the formation of large ice crystals in the freezer and resulting in a smoother consistency. This tip will make you achieve professional-quality gelato in your own kitchen.

A little history

The history of gelato dates back to ancient times, with origins that can be traced to the Roman and Egyptian civilizations, where they enjoyed iced treats made from snow and flavored with fruit and honey.  

However, the gelato we know today began to take shape during the Renaissance in Italy. Bernardo Buontalenti, a Florentine architect, is credited with creating the first true gelato recipe for the Medici family in the 16th century. His version included milk, honey, egg yolks, and a touch of wine, setting the stage for the creamy dessert that would become a culinary icon.

Vanilla gelato, in particular, gained popularity as vanilla beans became more accessible through trade. By the 18th century, vanilla had become a favorite flavor in Europe, and its inclusion in gelato was a natural progression.  

The popularity of gelato spread beyond Italy, becoming a beloved dessert worldwide. Italian immigrants brought their gelato-making skills to new countries, contributing to its global appeal. Today, vanilla gelato remains a cornerstone of Italian dessert culture, enjoyed by people of all ages.

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INGREDIENTS👇🏻

For the gelato:

• 150ml | 5.28fl oz whole milk

• 60g | 2.1oz sugar

• 1 vanilla pod

• 1 tbsp of vanilla extract [or an extra vanilla pod for fuller flavor]

• 300ml | 10.56fl oz fresh double cream

• 40ml | 1.41fl oz vodka

• a pinch of sea salt

For the ganache:

• 50g | 1.75oz dark chocolate

• 50g | 1.75oz milk chocolate

• 200ml | 7.04fl oz fresh double cream

• 12g | 0.4oz butter

The recipe step by step

For the gelato:

1. Put a bowl in the freezer to be used later
   

2. Separate the vanilla seeds from the pod and add them to the whole milk, the sugar, the vanilla extract [or an extra vanilla pod, for a fuller flavor] and a pinch of salt
   

3. Cook the mix for 7-8 minutes on low heat stirring every so often, then remove from the stove and let it cool down completely before storing in the fridge
   

4. Whip the fresh cream in the frozen bowl until it peaks, then add it to the vanilla mix half at a time and fold from bottom to top with a spatula
   

5. The hack to make a perfectly creamy homemade gelato is to add the vodka and fold from bottom to top with a spatula before freezing!
   

6. Gently move the mix from the bowl to a container suitable for freezing, making sure to level the gelato as much as possible
   

7. Seal with cling film so that this touches the gelato fully, avoiding any trapped air
   

8. Store in the freezer for at least 7 hours
   

For the ganache:

1. Heat up the fresh double cream without reaching the boil
   

2. Add the cream to a food processor together with the dark and the milk chocolate and mix until smooth
   

3. Add the butter and mix some more
   

4. Remove the foamy top layer, then pour the mix in a piping bag and let it cool down completely before resting in the fridge
   

5. To serve, remove the gelato from the freezer and quickly scoup it into a cup, pipe a generous amount of chocolate ganache and add the topping you prefer, like hazelnut crumble or sugar sprinkles…then enjoy your very own, homemade vanilla gelato sundae! 😋