Mediterranean Gelato Duo (Vanilla & Rose)

Description:

This gelato brings together the creamy texture of traditional Italian-style ice cream with Mediterranean notes — one infused with pure vanilla bean and the other delicately scented with rosewater. The result is a light yet indulgent dessert that’s smooth, aromatic, and refreshing.

Ingredients

Base Custard (for both flavors):

2 cups (500 ml) whole milk

1 cup (250 ml) heavy cream

3/4 cup (150 g) sugar

4 large egg yolks

Pinch of sea salt

For Vanilla Gelato:

1 vanilla bean (split and scraped) or 2 tsp pure vanilla extract

For Rose Gelato:

1 ½ tbsp rosewater (food-grade)

A few drops of natural pink coloring (optional)

Instructions

Step 1 – Make the Custard Base

In a saucepan, combine milk, cream, and salt.

Warm over medium heat until just steaming (do not boil).

In a separate bowl, whisk egg yolks with sugar until pale and thick.

Slowly pour the hot milk mixture into the yolks, whisking constantly.

Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

Step 2 – Divide and Flavor

Strain the custard through a fine sieve into two separate bowls.

In one bowl, stir in the vanilla bean seeds (or extract).

In the other bowl, stir in rosewater and, if desired, a few drops of pink coloring.

Step 3 – Chill the Mixtures

Cover both bowls and refrigerate for at least 4 hours or until completely cold.

Step 4 – Churn or Whip

If using an ice cream maker: Churn each flavor separately according to your machine’s instructions.

If making without a machine:

Pour each flavor into separate containers.

Freeze for 1 hour, then beat with a whisk or hand mixer to break ice crystals.

Repeat every 30 minutes for about 2–3 hours until smooth and creamy.

Step 5 – Freeze and Serve

Once the gelato reaches a thick, scoopable consistency, transfer to airtight containers.

Freeze for 3–4 hours before serving.

Serving Ideas

Serve side by side in a bowl for a visual contrast and flavor harmony.

Garnish vanilla gelato with a drizzle of honey and chopped pistachios.

Garnish rose gelato with edible petals or a sprinkle of crushed dried roses.

Tip

For a deeper Mediterranean touch, infuse the milk with a strip of orange peel or a few cardamom pods before preparing the custard. It adds a subtle warmth that complements both flavors beautifully.