Desserts
Vanilla Bean Gelato
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Ice Cream Maker NC300
- Prep Time: 5 mins
- Total time: 24h 15 mins
- Skill Easy
- Serves 4 people
Vanilla Bean Gelato
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Dairy
Ingredients
- 4 large egg yolks
- 1 tbsp golden syrup
- 55g caster sugar
- 250ml double cream
- 90ml whole milk
- 1 whole vanilla pod, split in half lengthwise, scraped or 1 teaspoon vanilla bean paste
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Place egg yolks, golden syrup and sugar into a small saucepan and whisk until fully combined and sugar is dissolved.
-
Step 2
Add double cream, milk and vanilla pod to saucepan and stir to combine.
-
Step 3
Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
-
Step 4
Remove base from heat and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for 24 hours.
-
Step 5
Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
-
Step 6
Select GELATO.
-
Step 7
Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.
TIP Can substitute vanilla extract if preferred, instead of TIP vanilla pod or vanilla bean paste.
TIP It is important to stay within the 74°C–79°C range. The eggs should reach at least 74°C for them to be food safe but will curdle and scramble if overcooked. Additionally, cooking to this temperature range integrates the sugar and thickens the mixture, resulting in smoother texture.
