Fresh Local Gelato Selections Recipe

Preparation

1. 1

   Prepare the Base

   In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until the mixture starts to steam, but do not let it boil.

2. 2

   Mix Egg Yolks

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

3. 3

   Temper the Egg Yolks

   Slowly pour about a cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This will temper the yolks and prevent them from scrambling.

4. 4

   Combine Mixtures

   Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-10 minutes.

5. 5

   Chill the Base

   Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool at room temperature, then cover and refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Gelato

   Once the base is chilled, churn it 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 an airtight container and freeze for at least 2 hours before serving.