Gelato

Serve when

Serve it in a cone in the piazza sun — the treat Luca and Alberto chase all summer, and the taste of freedom the whole film is really about.

In the movie

Theatrical

Gelato is one of Luca and Alberto's great human discoveries — enjoyed all over Portorosso, a small, perfect emblem of the land-world's pleasures they're desperate to belong to.

For Luca and Alberto, gelato is the land-world in a cone — proof that being human comes with wonders worth the risk. The film treats these small pleasures (gelato, pasta, a Vespa) as the real stakes: a whole summer of firsts. Make it soft, dense, and vivid, and scoop it in the sun.

Ingredients

2 cups whole milk
1 cup heavy cream
3/4 cup sugar
4 egg yolks
Flavour of choice — a split vanilla bean, or ½ cup pistachio paste, or melted dark chocolate

Method

Warm the milk, cream, and half the sugar (plus vanilla or pistachio) until steaming.
Whisk the yolks with the rest of the sugar, temper in the hot milk, and cook gently to a custard that coats a spoon, about 175°F on an instant-read thermometer — don't let it boil.
Strain, chill thoroughly (overnight is best), then churn in an ice-cream maker. Gelato is churned slower and warmer than ice cream, so it stays dense and silky.
Freeze just until scoopable — gelato is served softer and warmer than American ice cream, which is why it tastes so intensely of itself.

Beyond the recipe

Watch & shop

Cuisinart ICE-21 Ice Cream Maker

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