Menu

Sign in
GelatoLab

Classic Vanilla Gelato

By Gelato Expert

A smooth, clean vanilla gelato made with Stella Base 50 and a vanilla paste from Montebianco. A reliable go-to base for building and refining a class vanilla flavor.

Classic Vanilla Gelato
1,998g batch Milk-Based Gelato

Ingredients

AmountIngredient
246g
Granulated Sugar (Sucrose)
32g
Dextrose
75g
Eurostella Base 50 Naturally
30g
Nonfat Dry Milk Powder
1,255g
Whole Milk (3.25% fat)
265g
Heavy Cream (36% fat)
95g
Vaniglia Tahiti Paste

Method

StepInstructions
1
Whisk together the sugar, dextrose, nonfat milk powder and the base 50.
2
Add the dairy and vanilla paste, and blend with an immersion blender for 1 - 2 minutes until all of the dry ingredients are well incorporated into the liquid.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Classic Vanilla Gelato Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Classic Vanilla Gelato image
Milk-Based Gelato

Classic Vanilla Gelato

A smooth, clean vanilla gelato made with Stella Base 50 and a vanilla paste from Montebianco. A reliable go-to base for building and refining a class vanilla flavor.

Gelato Expert

View profile
Updated Yield 1,998g

Recipe

Ingredients

Scaled yield: 1,998g

  • Granulated Sugar (Sucrose) 12.3% of recipe
    246g
  • Dextrose 1.6% of recipe
    32g
  • Eurostella Base 50 Naturally Supplied by Stella 3.8% of recipe
    75g
  • Nonfat Dry Milk Powder 1.5% of recipe
    30g
  • Whole Milk (3.25% fat) 62.8% of recipe
    1,255g
  • Heavy Cream (36% fat) 13.3% of recipe
    265g
  • Vaniglia Tahiti Paste Supplied by Montebianco 4.8% of recipe
    95g

Allergens: dairy

Steps

  1. 1

    Whisk together the sugar, dextrose, nonfat milk powder and the base 50.

  2. 2

    Add the dairy and vanilla paste, and blend with an immersion blender for 1 - 2 minutes until all of the dry ingredients are well incorporated into the liquid.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

Community

Made from this recipe

See how it turned out for other people and what they would adjust next time.

No shared results yet. Sign in to share your batch when you make it.

Gelato Shop ReadyMilk-BasedNutPremade Base

Make it your own

Copy this recipe to MyLab with Pro

Sign in to save a private, independent version. Eligible Basic accounts can start a free 7-day Pro trial—no card required.

Create account to copy Sign in to copy

Export recipe as PDF