Procedure · 3 methods

Three procedures, one scientific principle: dissolve, cool, age, churn.

Going out to an artisanal gelateria, queuing up, and choosing flavors at the counter is fast and convenient. But making gelato with your own hands, right in your kitchen, brings an unmatched satisfaction — and it is far simpler than you might think. The real luxury of homemade gelato isn’t just saving money: it’s having total control.

You know 100% what goes into your tub: fresh farm milk, perfectly ripe fruit picked at the market, pure nut pastes free of artificial flavors or unnecessary preservatives. But there is an even greater benefit: complete freedom.

If you follow a specific diet — vegan, low-carb, keto, high-protein, or low-fat — traditional gelateria options are often limited, overly sweet, or filled with compromises. Once you understand the rules of the game and balancing science (the role of water, solids, sweetening power, and anti-freezing power for your −18 °C freezer), you are no longer chained to internet recipes. You can confidently substitute alternative ingredients and create any recipe you imagine, knowing in advance that the texture will turn out soft, creamy, and impeccably scoopable.

In this guide, you will find the step-by-step procedure: from gram-accurate weighing to pasteurization, exact aging times, and churning in your gelato maker. No incomprehensible formulas, just solid technique and hands-on experience.

Milk base, hot process

high pasteurization (85 °C)

The classic white base of Italian gelatai: milk, cream, sugars, and milk solids. Heat dissolves sugars and powders, neutralizes bacterial load, and lets the mix keep safely for 2–3 days at 4 °C.

Weighing & Dry Powders

Weigh the liquids into a saucepan. In a separate bowl, thoroughly mix all powders (sugars, stabilizers) to prevent lumping. A quick tip: add skimmed milk powder directly into the cold milk right away; it dissolves much better without clumps.

Heating & Dispersion

Heat milk and cream to 40 °C, then sprinkle in the powders while whisking continuously. Bring the mixture to 82–85 °C.

85 °C

Rapid Cooling

Quickly cool the mix in an ice bath below 4 °C or using a blast chiller. If you find this step cumbersome, don't worry: let it cool in the fridge for about 2 hours, then emulsify with an immersion blender to kickstart aging.

< 4 °C · 15 min

Refrigerated Aging

Let the mix rest in the refrigerator at 4 °C for 4–12 hours to fully hydrate proteins and stabilize fats. The easiest workflow is preparing the mix the day before and letting it rest in the fridge overnight.

4 °C · 4–12 h

Churning & Freezing

Emulsify with the immersion blender for a few seconds before pouring into the machine. Churn for 25–35 minutes down to −6 °C (time and temperature depend on your specific machine).

−6 °C · 25–35 min

Fruit water base

delicate infusion

For those who prefer a lighter, dairy-free treat. Enjoy the pure, authentic taste of seasonal fresh fruit while keeping an eye on acidity.

Fruit Preparation

Wash, peel, and blend fresh fruit, straining any seeds. Do not leave solid chunks in the mixture.

Sugar Syrup

In a separate bowl, thoroughly blend all dry powders (sugars, stabilizers) to avoid lumps. Warm water to about 40 °C, whisk in the powders, heat up to 65 °C, then chill completely.

65 °C

Combining & Emulsifying

Quickly cool the mixture below 4 °C in an ice bath or blast chiller. If you find this inconvenient, simply leave it in the fridge for about 2 hours, then blend the cold syrup with the fruit pulp using an immersion blender, and let it rest in the fridge for 4–12 hours.

< 4 °C · 4–12 h

Churning

Emulsify with the immersion blender for a few seconds before pouring into the gelato maker. Churn for 25–35 minutes down to −6 °C (depending on your machine).

−6 °C · 25–35 min

Fruit sorbet · indirect method

100% plant-based / vegan

The classic Italian method with a pre-pasteurized hot base syrup, combined cold with fresh fruit pulp for superior scoopability.

Base Syrup Cooking

In a separate bowl, mix all dry powders (sugars, stabilizers) thoroughly to avoid lumps. Warm the water to around 40 °C, whisk in the powders, heat up to 85 °C, then cool completely in the fridge for 4–12 hours.

85 °C · 4–12 h

Fruit Pulp Blending

Squeeze fresh lemons or puree ripe fruit with a few drops of lemon juice, then combine with the cold syrup.

Mixing & Churning

Emulsify with an immersion blender for a few seconds before pouring into the gelato maker using the sorbet setting. Remember: sorbet remains lighter and frothier, not heavy or dense like cream-based gelato.