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Double Vanilla Gelato

1

  • Prep Time20 min
  • Total Time1 h
  • Makes4 Cups
*PLUS Freezing Time: 60 minutes
By Chatelaine
Double Vanilla Gelato

Chocolate-malt gelato and double vanilla gelato. (Photo: Michael Alberstat)

Chatelaine Triple Tested

Vanilla beans and vanilla extract make this a very, very vanilla (in a good way!) gelato.

Ingredients

  • 3 cups 0.0325 milk

  • 3/4 cup 0.35 cream

  • 1/2 cup granulated sugar

  • 1/2 cup skim milk powder

  • 1/4 tsp salt

  • 1 vanilla bean

  • 3 tbsp cornstarch

  • 2 tsp vanilla

Instructions

  • Whisk 2 cups milk with cream, sugar, skim milk powder and salt in a medium saucepan and set over medium-high. Using the tip of a sharp paring knife, split vanilla bean in half, lengthwise. Scrape seeds from bean. Add seeds to milk mixture. Bring to a gentle boil, about 10 min.

  • Whisk remaining milk with cornstarch and vanilla in a small bowl. Gradually pour into first milk mixture, whisking until smooth. Bring mixture to a simmer, then reduce heat to medium-low. Continue simmering, stirring constantly, and adjusting heat as needed (do not let it boil) until it reduces to 3 cups, 15 to 18 min. Pour through a fine sieve into a metal bowl and lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until cold, about 1 hour.

  • Scrape cold mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer's instructions, 30 to 45 min. Transfer to a covered container and freeze up to a month.

  • To serve, let stand at room temperature until slightly softened, 10 min.

Nutrition (per serving)

Calories 207, Protein 5g, Carbohydrates 23g, Fat 11g, Sodium 140mg.

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The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

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