2 scoops of vanilla gelato


Vanilla, like most things we love, is something we take for granted. It’s not flashy or unexpected, it’s often buried without thought under an avalanche of sauces and sprinkles. But vanilla deserves better, it deserves our respect.

getting to know vanilla

  • It’s a member of the orchid family
  • Pollination is mostly done by hand making it incredibly labor instensive
  • It is the second most expensive spice in the world next to saffron
  • It has a long fascinating history that extends back to the Aztecs
  • Bourbon Vanilla does not contain any bourbon – sorry.

recipe q&a

What the heck is vanilla paste?

Its made of vanilla extract with added seeds and usually a natural thickener. It really makes vanilla pop in a recipe – plus you get the visual of all the vanilla seeds

All I have is vanilla extract – is that ok?

Yep! No problem, just substitute 1 TBS (or to taste)

Synthetic vs Real extracts

This is a personal matter. I prefer real extracts, but they come at a much high price. Synthetics are far less expensive and a lot of pros use them. You do you.



A classic simple vanilla gelato recipe that has the creamy rich texture you crave in Italian-style gelato!  Wonderful on its own or perfect for all your favorite toppings from chocolate to rum caramel.


  • 159g    sugar
  •   49g    non-fat milk powder
  •     5g    tapioca starch
  • 627g    whole milk
  • 125g    heavy cream
  •   34g    organic corn syrup
  •  1 vanilla bean or 1 TBS vanilla paste*
  • pinch of salt


  1. Make an ice bath and set aside. Have a clean bowl and a fine mesh strainer standing by.
  2. If using whole vanilla beans:  split the beans in half lengthwise.  Scape out the seeds with a knife and reserve.  Do not throw away the pods.
  3. Combine sugar, non-fat milk powder, and tapioca starch. Mix milk and cream in a large bowl.  Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup.  Add the vanilla bean pod (if using).
  4. Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil.  Keep stirring the mixture while it cooks.  In the last few minutes mix a bit faster as the mixture begins to thicken.
  5. Once it’s thick enough to coat the back of a wooden spoon, pour it through a fine-mesh strainer into a bowl sitting in the ice bath.  Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming.  Once the gelato has cooled, remove from ice bath and refrigerate for 4-12 hours.
  6. Blend in vanilla seeds or extract with an immersion blender or whisk.  Process in an ice-cream maker according to the manufacturer’s instructions.  The gelato is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)


  • Substitute: 1 TBS vanilla extract


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