Gelato Recipe

Gelato Directions

1. 1

   Base Preparation

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

2. 2

   Tempering Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them. Then, pour the tempered egg yolks back into the saucepan.

3. 3

   Thickening the Mixture

   Continue to cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat.

4. 4

   Flavoring

   For vanilla gelato, stir in the vanilla extract. For chocolate gelato, add the cocoa powder and whisk until fully combined.

5. 5

   Chilling

   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

6. 6

   Churning

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

7. 7

   Freezing

   Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.