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How to Make Authentic Italian Gelato at Home

Views: 794699     Author: Site Editor     Publish Time: 2023-05-15      Origin: Site

Authentic Italian Gelato is a frozen creamy dessert made with milk, heavy cream and sugar.

With or without eggs (depending on the taste), you can make dense creamy gelato at home, following a slow freezing/creaming process, usually with the help of an ice cream maker.


Gelato in Italy is a true passion and a very rooted tradition. You can find Gelato on sale in many shops called “Gelateria” present in large quantities in all Italian cities, even in the smallest ones.

They serve Gelato is in small cups or in crunchy waffle cones and you can enjoy it while walking and chatting quietly. This is one of the most common habits widespread and loved in Italy, especially on hot summer days.


The good news is that you can make authentic Italian Gelato at home. You have only to learn the right tricks to easily make it. Usually we make homemade gelato to eat as a dessert or as a delicious afternoon snack. You can also enjoy Gelato with fresh fruits or delicious biscuits.

If you love Authentic Italian Gelato and want to do it at home, here is the recipe with all the tips and tricks for making an exquisite, healthy and genuine homemade Gelato, both with and without ice cream maker!

This is the basic gelato recipe. With this recipe you can make all kinds of gelato you prefer. This type of gelato in Italy is called “Gelato alla Crema”.

Gelato is often served with fresh strawberries, with coffee (gelato affogato), with Apple Cake or Caprese Cake.

So now let’s show you how to make authentic Italian Gelato at home!


Authentic Italian Gelato Recipe

WITH Ice Cream Maker:

Prep Time: 5 Min + about 40 min in ice cream maker

Cook Time: 10 Min

Servings: 6/8 people that is about 750 g (1,65 lb) of Gelato

WITHOUT Ice Cream Maker:

Prep Time: 5 Min + cooling in the freezer for about 5 Hr 

Cook time: 10 Min

Servings: 6/8 people that is about 750 g (1,65 lb) of Gelato


4 medium egg yolks

150 g (3/4 cup) of granulated sugar

350 ml (1 ½ cup) of whole milk

250 ml (1 cup) of heavy cream

A little grated lemon zest or vanilla extract (optional)

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