Vanilla custard gelato recipe
A classic custard gelato recipe with a creamy body and smooth mouthfeel, enriched from the flavour of Tahiti vanilla bean.
- Place the tube on the scale and weight the milk; reset and add the cream;
- weight the sugar in the bowl and add the three egg yolk (the weight of yolks should be around 60 gr, but no worry if it isn’t);
- stir sugar and yolks using the whisk, then add to milk and cream in the tube; use the spatula for a better result;
- add vanilla seeds to your mixture (instructions at the bottom of the article);
- mix with the immersion blender till all the sugar is completely dissolved;
- pasteurize the mixture rising temperature up to 82 °C (180 °F); stir slowly the mixture using the whisk and check frequently the temperature with a kitchen thermometer; when the pasteurization temperature is reached take off from fire and low quickly the temperature placing the pot in a cold water or ice bath;
- let the mixture rest in the fridge for 6-8 hours;
- pour the mixture in your gelato or ice cream maker, following the manufacturer's instructions; if you don't have a gelato maker yet, I suggest to read my Guide on gelato and ice cream makers;
- leave the gelato in the freezer for 30-60 minutes before consuming it.
More details on preparation steps in my article The home-made gelato preparation steps.
Tips & insights
Using vanilla bean
The best vanilla beans come from Madagascar and Tahiti (for my custard gelato recipe I prefer the last one).
You will find that beans are quite expensive, but a batch like in this recipe you need a very small quantity.
To extract the vanilla seeds you have to cut in two a 1 inch piece of bean using a sharp knife, then with a teaspoon scrape the seeds that are inside.
It is better if you add seeds to the mixture before pasteurization; in this way rising the temperature you'll have a stronger vanilla flavour in your gelato.