Gelato Recipe

Heat the Milk and Cream

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thickened.

Temper the Egg Mixture

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

Combine Mixtures

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Stir to combine.

Cook the Mixture

Cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 170°F or 77°C).

Chill the Base

Remove from heat and stir in the vanilla extract. Allow the mixture to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until completely chilled.

Churn the Gelato

Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Add Flavorings (Optional)

If you want to add flavorings such as cocoa powder, fruit puree, or chocolate chips, incorporate them during the last few minutes of churning.

Freeze the Gelato

Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.