Vanilla Bean Gelato Sicilian Style

Slofoodgroup Team July 26, 2016 5 Comments

Vanilla Bean Gelato with Summer Strawberries, Freeze-Dried Raspberries, Olive Oil Meyer Lemon Sponge Cake, and Garden Flowers

Mmmmmm....fresh-made gelato with specks of vanilla bean enhancing every indulgent bite. You can practically taste it now, can't you? Vanilla bean gelato is near perfection on its own but the pairings are endless and it seems to make every dessert item so much tastier!

In this image, we served it atop freeze-dried raspberries and alongside an olive oil and Meyer lemon sponge cake, fresh summer strawberries, and edible garden flowers. Share with us how you will serve yours!

Here's the recipe!


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


To Make your Vanilla Bean Gelato

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 a chinois or fine mesh strainer, chill, and reserve. Once the liquid has cooled, spin in an 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. Most of all we hope you enjoy your vanilla beans from Slofoodgroup and the time well spent creating this wonderful recipe.  



5 Responses


March 13, 2018

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


March 13, 2018

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

Andrew Reynolds
Andrew Reynolds

March 13, 2018

(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
Judy Walker

March 13, 2018

(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.


March 13, 2018

(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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