Gelato Recipe

Preparation

1. 1

   Make the Gelato Base

   In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until the mixture is warm, but not boiling.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened.

3. 3

   Temper the Egg Mixture

   Slowly pour about a cup of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. This prevents them from scrambling.

4. 4

   Combine and Cook the Base

   Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

5. 5

   Add Flavoring

   Remove from heat and stir in the vanilla extract and your chosen seasonal flavoring. Allow the mixture to cool at room temperature.

6. 6

   Chill and Churn

   Once cooled, cover and refrigerate for at least 4 hours or overnight. Then, churn the mixture in an ice cream maker according to the manufacturer's instructions.

7. 7

   Freeze and Serve

   Transfer the churned gelato to an airtight container and freeze for at least 2 hours before serving. Scoop and enjoy!