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Traditional Vanilla Gelato with Wild Cherry Syrup

Traditional Vanilla Gelato with Wild Cherry Syrup

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 Serves 4 to 6.
Cherry syrup is delicious drizzled over this vanilla gelato, and it can also be swirled into the gelato during the final stage of freezing. Use about 1/3 cup syrup.


  • 2 cups milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp. vanilla paste or extract
  • Wild cherry syrup for serving


In a saucepan over medium-low heat, warm the milk until bubbles form around the edge of the pan. Remove from the heat.

In a mixing bowl, whisk together the egg yolks and sugar until blended. Gradually add the warm milk, stirring until blended. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spatula or spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard, stirring occasionally, until chilled, 1 to 2 hours.

Transfer the chilled custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a container; cover and freeze 3 to 4 hours before serving.

Scoop the gelato into individual ice cream dishes or bowls and drizzle with cherry syrup.
Serves 4 to 6.
Williams-Sonoma Kitchen.