Biscotti's Cafe Recipe

Gelato Preparation

1. 1

   Prepare the Base

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

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are light and creamy. Slowly pour in a small amount of the warm milk mixture while continuously whisking to temper the yolks.

3. 3

   Combine Mixtures

   Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

4. 4

   Strain and Cool

   Remove from heat, stir in the vanilla extract and a pinch of salt. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. 5

   Churn the Gelato

   Once the mixture is chilled, pour it 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 an airtight container and freeze for at least 2 hours to firm up before serving.