White Chocolate Gelato
Indulge in the creamy decadence of homemade White Chocolate Gelato, a luscious treat that elevates the art of frozen desserts. This Italian-inspired recipe combines the rich, velvety sweetness of finely chopped white chocolate with a luxuriously smooth custard base made from whole milk, heavy cream, and whisked egg yolks. Tempered to perfection and delicately infused with aromatic vanilla extract, this gelato is churned to soft, creamy perfection in an ice cream maker before being frozen to achieve its signature silky texture. Whether served on its own or paired with fresh berries, crispy wafers, or drizzled caramel, this stunning dessert is a must-try for any gourmet enthusiast. Crafted with everyday ingredients and perfect for any occasion, White Chocolate Gelato is a show-stopping treat your taste buds will adore.
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Recipe Information
Ingredients
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 0.75 cup Granulated Sugar
- 4 Egg Yolks
- 1 cup White Chocolate (finely chopped)
- 1 teaspoon Vanilla Extract
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling, about 5-7 minutes. Remove from heat and set aside.
In a separate medium bowl, whisk the egg yolks until smooth and pale yellow in color, about 2 minutes.
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat.
Cook the mixture, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the chopped white chocolate until fully melted and smooth. Add the vanilla extract and mix well.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard, and refrigerate for at least 4 hours or overnight, until thoroughly chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the gelato to an airtight container and freeze for 2-3 hours to firm up before serving.
Scoop and enjoy your homemade white chocolate gelato!
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 306.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1138 mg | 88% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
