Gelato in a Cone Recipe
Italian · Dessert · 40 min total
A classic Italian-style vanilla gelato served in a crisp waffle cone, made with a rich custard base for a silky, dense texture.
25
min prep
min prep
15
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
- Pinch of salt
- 6 waffle cones
Instructions
- In a medium saucepan, combine milk, cream, and half the sugar. Scrape vanilla bean seeds into the milk and add the pod. Heat over medium until steaming, not boiling.
- In a bowl, whisk egg yolks with remaining sugar and salt until pale and thick.
- Slowly pour hot milk mixture into yolks, whisking constantly. Return mixture to saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of the spoon (about 8-10 minutes). Do not boil.
- Strain custard through a fine-mesh sieve into a bowl. Discard vanilla pod. Stir in vanilla extract if using. Cool to room temperature, then refrigerate until thoroughly chilled (at least 4 hours or overnight).
- Churn in an ice cream maker according to manufacturer's instructions until soft-serve consistency.
- Transfer gelato to a container and freeze for at least 2 hours until firm.
- Scoop gelato into waffle cones and serve immediately.
Tips
- For best texture, let gelato soften at room temperature for 5 minutes before scooping.
- Store leftover gelato in an airtight container in the freezer for up to 2 weeks.
- To make chocolate gelato, add 1/2 cup unsweetened cocoa powder with the milk.
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