Easy Homemade Gelato Recipe

Who doesn’t love ice cream? If your family is anything like ours, frozen treats don’t last long around the house.

So when my husband rescued a perfectly good ice cream maker from someone’s curbside toss, we knew it was time to get creative.

But after pricing out traditional ice cream ingredients—milk, cream, half-and-half—we quickly realized a 4-quart batch would cost over $20.

That just didn’t sit right with our frugal hearts.

That’s when we turned to gelato: rich, creamy, and budget-friendly—especially if you raise your own chickens.

Gelato gets its creamy texture not from loads of cream, but from egg yolks. And in the spring and summer, when eggs are overflowing, this recipe is a great way to use up the bounty and bless your family with a special treat.

Why Gelato?

Traditional ice cream relies heavily on cream, but gelato leans on egg yolks for richness. That means:

• Lower cost (at least if you raise chickens)
• No heavy cream needed
• Uses up surplus eggs

Ingredients (Makes 3 Quarts):

• 9 cups whole milk
• 15 egg yolks
• 2 1/4 cups sugar
• 1 cup semisweet chocolate chips (or preferably melted baker’s chocolate)
• 1 1/2 tsp vanilla (or to taste)

Optional mix-ins: peanut butter, crushed cookies, nuts, etc.

Step-by-Step Instructions:

1. Heat the Milk

In a deep skillet or stock pot, heat 9 cups of milk over low heat (we used setting 3 on our stovetop). Stir frequently to prevent scorching. Do not let it boil. Once it’s steaming but not bubbling, remove from heat.

2. Prepare the Egg Mixture

Separate 15 egg yolks from the whites (save the whites for breakfast omelets!). Add the yolks and 2 1/4 cups sugar to your stand mixer or a large mixing bowl. Beat on low for 5-10 minutes until the mixture becomes pale and creamy. You’ll know it’s ready when it drips slowly off a spatula.

3. Temper the Eggs

Slowly whisk in about 2-3 ladles of the warm milk into the egg mixture—this warms the eggs gradually so they don’t scramble. Whisk constantly while adding the milk.

4. Combine and Cook

Pour the egg mixture back into the main milk pot, whisking constantly. Return the pot to medium heat (still no boiling!) and stir continuously for about 5 minutes until slightly thickened.

5. Add Flavorings

Stir in your vanilla and chocolate. We used semisweet chips, but recommend baker’s chocolate for a smoother finish. Continue cooking gently until the mixture coats the back of a spoon.

6. Chill the Mixture

Remove from heat and let cool to room temperature. Then pour the custard into your ice cream canister and refrigerate overnight (12-18 hours) to fully chill.

7. Churn It

Layer ice and rock salt around the canister in your ice cream maker. Churn according to your machine’s instructions (ours took about 30 minutes).

8. Freeze Until Firm

Transfer the soft gelato into containers and freeze for at least 2 hours until firm. Add any final mix-ins (like peanut butter) before freezing.

Final Tips:

• Use baker’s chocolate instead of chocolate chips for better mixing.
• Constant whisking is key—this recipe needs a little babysitting but it’s worth it.
• Customize flavors easily: fruit puree, coffee, mint, peanut butter, and more!

The Result?

A rich, creamy homemade gelato that costs a fraction of store-bought ice cream and uses ingredients you likely already have on hand—especially if you’re swimming in eggs this time of year.

We hope this recipe blesses your family with smiles, full bellies, and maybe even some new memories made around your kitchen table.

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