Gelato/Ice Cream base (Dairy Free Optional)


  • 2 c whole milk (sub in dairy free milk or canned coconut milk)
  • 1 c cream (sub in canned coconut milk or cream)
  • 4 egg yolks (save egg whites and make meringue cookies)
  • 1/2 c sugar (white or brown)


  • Heat all ingredients except egg yolks in a saucepan until warm. Have egg yolks in a separate bowl and pour 1ish cups of the mixture in with the eggs and mix well. Pour that back in with the rest of the milk/cream/sugar mix and continue to stir and cook over medium heat for about 5ish minutes until the back of the spoon is coated with the custard. If there are any chunks, strain mixer through a strainer into a bowl and let cool. You can add any flavors to the base at this time or wait until making the ice cream.
    To make the ice cream WITHOUT an ice cream maker.
    After the custard base has cooled- pour into ziplock bags and lay flat. Freeze. Once frozen, break up the sheet of base into pieces and add to food processesor. Blend with any flavors, zests, cocoa powder, fruits, (rum, whiskey, bourbon, baileys…)etc. Stir or pulse in cookie bits/candies/nuts, etc. The mixture should be soft serve consistency. pour into a freezer safe container and freeze until harden to the ice cream consistency you desire, remove lid of container, retain spoon from drawer and enjoy alone in peace and quiet- or use spoon to fight off others as they try to eat your amazing and well deserved ice cream.
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