Crack open and separate some eggs, and you’ll have Italian gelateria-worthy gelato in no time. To properly incorporate eggs into your gelato, you’ll want to utilize just the yolks rather than whole eggs. You should also use them sparingly. You still want to maintain that perfect gelato ratio, so remember: more milk, less fat.
Generally, a few egg yolks should do the trick. Some recipes suggest using four egg yolks for every 2 cups of milk, 1 cup of heavy cream, and ½ cup of sugar. Other recipes rely on slightly more sugar and slightly less milk for the same amount of eggs. While the exact amounts differ, the ratios and techniques are relatively consistent. You’ll want to whip or beat those egg yolks together with the sugar for a few minutes, or until you’re left with a creamy, thickened, and fluffy concoction. Separately, heat your milk and heavy cream over the stove. Add these two combinations gradually, and eventually place the whole mixture over heat until your ice cream base thickens. From there, cool or refrigerate it before adding to a gelato maker.
We promise: Even with eggs, your gelato will taste authentically Italian. All that’s left to do is pick a flavor, though classic vanilla never disappoints.
