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Double Vanilla Gelato

Servings 1 Quart Gelato, 1 1/2 Cup topping


  • 7 egg yolks
  • 2/3 C granulated sugar
  • 2 1/2 C whole milk
  • 1/2 C heavy whipping cream
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 vanilla bean split with seeds scraped out
  • Magic Shell topping:
  • 1 C semi-sweet chocolate chips
  • 1/2 C extra virgin coconut oil measured when solid


  • In a large bowl, combine the egg yolks and sugar. Whisk until the eggs are creamy yellow.
  • In a large pot, combine the milk and cream and heat over medium until the mixture is just about to simmer. Do not allow to boil.
  • Turn the heat off and use a ladle to gradually add the warm milk mixture to the egg mixture. Whisk each addition in to temper the eggs (keep them from becoming cooked).
  • After about half the warm milk is added to the eggs, add the mixture to the pot with the remaining milk and stir.
  • Turn the heat back on to medium and cook to thicken. The temp should reach 180 degrees F but never boil.
  • Using a fine wire mesh sieve, strain the hot liquid into a large bowl.
  • Add the vanilla extract, salt and vanilla bean seeds.
  • Stir well and cover with plastic wrap. Make sure the wrap is actually laying directly on top of the mixture so that a skin does not form.
  • Refrigerate overnight.
  • Place the mixture in your ice cream maker and process according to manufacturers instructions.
  • Transfer the gelato to a storage container. Cover with a lid and allow to harden in freezer for about 2 hours.
  • To make the topping: Place the chocolate chips and coconut oil in a small sauce pan and heat on low, stirring constantly until melted.
  • Transfer to a jar and cover with a lid. Store in a cool place until ready for use. No need to refrigerate.


Recipe by: Connie Murray @happybellyfoodie.com