Gelato Recipe

Directions

1. 1

   Prepare the Base

   In a saucepan, heat the whole milk, heavy cream, and half of the sugar over medium heat until warm, stirring occasionally.

2. 2

   Whisk Egg Yolks

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

3. 3

   Temper the Eggs

   Slowly pour the warm milk mixture into the egg yolks while continuously whisking to temper the eggs.

4. 4

   Cook the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.

5. 5

   Cool the Base

   Remove from heat and stir in the vanilla extract and a pinch of salt. Pour the mixture into a bowl and let it cool to room temperature, then 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 to firm up before serving.