Gelato Recipe

Preparation

1. 1

   Combine Milk and Cream

   In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.

2. 2

   Mix Sugar and Egg Yolks

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and thick.

3. 3

   Temper the Egg Mixture

   Slowly pour a small amount of the hot milk mixture into the egg yolk mixture while whisking continuously. This will temper the eggs. Gradually add the remaining hot milk mixture to the egg yolks.

4. 4

   Cook the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.

5. 5

   Chill and Flavor

   Remove from heat, stir in the vanilla extract, and allow the mixture to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Gelato

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

   Transfer the gelato to a lidded container and freeze for at least 2 hours before serving.