Gelato Recipe

Gelato Preparation

1. 1

   Prepare the Base

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

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly to temper the eggs.

3. 3

   Combine and Cook

   Pour the yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).

4. 4

   Cool Down

   Remove from heat and stir in vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.

5. 5

   Chill and Churn

   Cover and refrigerate the mixture for at least 4 hours, or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

6. 6

   Freeze

   Transfer the gelato to a container and freeze for at least 2 hours or until firm. Serve in scoops.