Classic Gelato Base (Vanilla Flavor)

• 5 large egg yolks (about 20 grams each)
• 3 cups milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.)
• 1 vanilla bean, split lengthwise
• ¾ cup granulated sugar

Sicilian-Style Gelato

• 1 large egg yolk
• 2 cups milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.)
• 1 cup heavy cream (35% m.f.)
• 1 vanilla bean split lengthwise (optional, use only to make vanilla bean gelato, or if instructed by the recipe you’re making)
• 2 tbsp cornstarch
• ¾ cup granulated sugar

Fruit-Based Gelato Recipes

• 3 cups [750 ml] fresh or frozen blueberries
  strawberries raspberries, or blackberries(strawberries should be measured sliced)
• 2 tbsp [30 ml] freshly squeezed lemon juice (from about half a lemon)
• maple syrup, or honey (adjust the quantity according to the sweetness of the fruits used)
• ¼ cup [60 ml] granulated sugar

Pistachio Gelato (Made with Homemade Pistachio Paste)

• 1 batch Classic Gelato Base (preferred) or Sicilian-Style Gelato Base
• 1½ cups shelled unsalted pistachio nuts
• ½ cup whole milk (3.25% m.f.)
• ⅔ cup granulated sugar

Dark Chocolate Gelato (with Vegan Option)

• 2 ¼ cups whole milk
• ¾ cup heavy cream
• 4 oz top-quality dark chocolate (70% cocoa solids), chopped
• 2 tbsp coffee-flavored liqueur (such as Kahluà) (optional)
• 2 tbsp cornstarch
• ½ cup dark cocoa powder (also called Dutch-processed cocoa powder), sifted
• ¾ cup granulated sugar

How to Make Vegan Gelato

• 3 cups unsweetened full-fat (regular) coconut milk or cream (look at the label to make sure the product you’re choosing contains at least 60% coconut extract)
• 1 vanilla bean, split lengthwise (optional, use only to make vegan vanilla gelato, or if instructed by the recipe you’re making)
• 2 tbsp cornstarch
• ¾ cup granulated sugar