Featured Recipe: Vanilla Gelato Sicilian

Vanilla Gelato with Summer Strawberries, Freeze Dried Raspberries, Olive Oil Meyer Lemon Sponge and Garden flowers

  • 8 cups whole milk
  • 2 cups cream
  • 3 cups sugar
  • 4tbsp cornstarch
  • 1tsp kosher salt
  • 2 vanilla beans (users choice)*

Split and scrape the beans, reserve the seed pods to make vanilla sugar or submerge with some alcohol and start aging for extract (other beans will be needed). You could also substitute 3-6 tsp Ground Bourbon Vanilla Bean or email us for some Tahitian Vanilla powder. We keep small stocks;). Add all ingredients except cornstarch to a pot and bring to simmer. Once simmering, add cornstarch slurry and let thicken until nappe (the liquid evenly coats the back of a spoon). Once thickened, strain through chinios or fine mesh strainer, chill and reserve. Once the liquid has cooled, spin in ice cream machine to desired consistency and enjoy.


*We recommend the French Polynesian Vanilla for its soft floral tones and hints of cherry or Ugandan Vanilla Beans for its rich creamy and butteriness.

Write a comment

Comments: 5
  • #1

    Shell (Sunday, 21 August 2016 19:13)

    Love this Gelato. We used Tahitian vanilla beans and it was the most lovely vanilla gelato we have ever experienced.

  • #2

    Judy Walker (Wednesday, 24 August 2016 00:42)

    Such a beautiful looking dessert. We purchased 10 beans of the Ugandan and 10 beans of the Papua New Guinea Tahitian Vanilla to make ice cream at home and are hoping to have enough left over to make some extract for the holidays. Thank you.

  • #3

    Andrew Reynolds (Wednesday, 24 August 2016 22:21)

    We love this recipe! We used it with our peach cobbler. The gelato is so soft and creamy. Thanks for the great vanilla beans.

  • #4

    Jody (Sunday, 04 September 2016 00:20)

    Beautiful looking dessert.

  • #5

    Tracy (Sunday, 06 November 2016 00:22)

    Can you use vanilla powder for the vanilla gelato?

How to clean a Tahitian Vanilla Bean

Check out this  great video for a quick and easy tip on how to effortlessly clean our delicious Tahitian Vanilla beans from Tahiti, by Pastry Chef Kriss Harvey of the SLS Beverly Hills.  


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