Custard Gelato

Cuisinart original

This recipe uses egg yolks to create an extra creamy and custard-like flavor.




Makes about 6 cups (twelve ½-cup servings)


  • 1 cup heavy cream
  • 2 cups whole milk, divided
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon sea or kosher salt
  • 2 tablespoons cornstarch
  • 6 large egg yolks
  • ¾ cup granulated sugar

Nutritional information

Nutritional information per serving (based on ½ cup):
Calories 176 (55% from fat) • Carb 17g • pro. 3g • fat 11g • sat. fat 6g
• chol. 138mg • sod. 82 mg • fiber 0g • calc. 74mg


1.   Put heavy cream and 1¾ cups milk together with the vanilla and salt into a saucepan over medium heat. In a small bowl, mix together well the remaining milk with the cornstarch and reserve.

2.   While the cream mixture is heating, whisk the egg yolks and sugar together really well until pale and thick. Place bowl on a dampened towel on the countertop.

3.   Once the cream mixture comes to a simmer, stir in the milk/cornstarch mixture well and continue to stir over heat for an additional five minutes, being sure mixture does not come to a full boil.

4.   Whisking continuously at the same time, very slowly pour all of the hot liquid into the yolk/sugar mixture. Return mixture back to the saucepan over heat and whisk for about 5 minutes and then return to mixing bowl. Allow to cool to room temperature before covering and refrigerating overnight.

5.   Pour the mixture into mixing bowl, fitted with the gelato paddle, of the Cuisinart Ice Cream and Gelato Maker. Turn unit on, set Timer and press Start. Let mix until thickened, about 30 to 40 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


*This can also be frozen in a regular ice cream maker, according to the model's instructions. It will not have the exact texture and density as if made in the gelato maker, but it will still be delicious.