Featured Recipe: Sicilian Style Vanilla Bean Gelato


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 Vanilla beans, reserve the seed pods to make vanilla sugar or submerge with some alcohol and start aging for vanilla extract (other beans will be needed). You could also substitute 1 tsp Ground Bourbon Vanilla Beans 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.


5 comments


  • Tracy

    (Sunday, 06 November 2016 00:22)
    Can you use vanilla powder for the vanilla gelato?


  • Jody

    (Sunday, 04 September 2016 00:20)
    Beautiful looking dessert.


  • 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.


  • 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.


  • 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.


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