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Smoked Vanilla Gelato

Servings 1 Quart Gelato


  • 1/2 C heavy whipping cream more if needed for other recipes
  • Ice and water for keeping the cream cool
  • 1 C wood chips for the smoker
  • 7 egg yolks
  • 2/3 C granulated sugar
  • 2 1/2 C whole milk
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 vanilla bean split with seeds scraped out


  • To smoke the cream
  • Preheat smoker to 200 degrees F.
  • Place the wood chips in a bowl of water to soak for at least 30 minutes.
  • Put half of the wood chips into the chip loader and dispense for smoking.
  • You'll need to add the rest of the wood chips about half way through smoking.
  • Once the chips begin smoking, reduce the heat to 150 degrees F.
  • Place the cream in a small foil pan.
  • Place the small foil pan in a larger foil pan.
  • Fill the larger pan with ice and water, avoiding getting any into the small pan.
  • Place both pans in the smoker on the middle rack.
  • Monitor the temperature of the cream and the ice level of the larger pan every 15 minutes to ensure the cream does not exceed 50 degrees F.
  • Dump the water and add more ice and cold water as needed.
  • Smoking the cream for 1 1/2 to 2 hours will impart enough smoke into the cream.
  • Place the smoked cream in the refrigerator until you're ready to make the gelato.
  • To make gelato
  • 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 1/2 cup cream and heat over medium until the mixture is just about to simmer. (180 degrees F.) 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.


Recipe by: Connie Murray@Happybellyfoodie.com