Gelato Recipe

Make the Gelato Base

In a saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until steaming, but not boiling.

Whisk Egg Yolks

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

Temper the Egg Yolks

Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.

Add Flavoring

Remove from heat and stir in the vanilla extract. Allow the base to cool to room temperature, then refrigerate until chilled.

Prepare the Seasonal Flavor

If using fresh fruit, puree it in a blender. For nuts, chop finely. Stir the fruit puree or chopped nuts and lemon zest into the chilled gelato base.

Churn the Gelato

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.