Gelato Recipe

Prepare the Base

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

Whisk the Egg Yolks

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

Temper the Egg Yolks

Slowly pour about a cup of the warm milk mixture into the egg yolks, whisking constantly to prevent curdling. Then pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

Cook the Mixture

Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.

Strain and Cool

Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and a pinch of salt. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

Churn the Gelato

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.

Freeze and Serve

Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up. Serve in bowls or cones and enjoy!