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A friend once said 

I love Italian food because is honest. The recipes contain a few ingredients, so only ingredients of very good quality can give you a delicious dish.

Gelato alla vaniglia: About Us

Gelato alla vaniglia

Vanilla ice cream

  • 500 g cream

  • 250 g milk

  • 150 g sugar

  • 1 vanilla bean

Open the vanilla bean with a long cut from one end to the other. Gather the pulp inside the vanilla bean with the help of a tool (e.g. the back of the knife). Put the vanilla pulp in a cup with the sugar and mix thoroughly: the sugar helps to spread and crumble the vanilla pulp. Make sure that there are no vanilla lumps.

Pour the cream, the milk and the sugar with the vanilla inside a pot. Heat up the mixture until it boils, then take the pot away from the heat and let the mixture cool down. Place it in the fridge for an entire night.

The day after the mixture is ready to be poured in a gelato machine and, when it is ready, into the freezer for at least 5 - 6 hours. If you do not have a gelato machine, try this: place the mixture in the freezer and take it out every 15 min to give it a good gentle mix with a big spoon. When the mixture is so thick that you cannot mix it any longer, let it stay in the freezer for 5 - 6 hours.

Remember to take gelato out of the freezer 15 - 20 min before serving it!

It fits perfectly with blueberries and candied chestnuts in Gewürztraminer grappa!

Gelato alla vaniglia: Quality Standards
Gelato alla vaniglia: Pro Gallery
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