Gelato Recipe

Preparation

1. 1

   Prepare the Gelato Base

   In a medium saucepan, whisk together the whole milk, heavy cream, and granulated sugar over medium heat until the sugar dissolves and the mixture is warm but not boiling.

2. 2

   Temper the Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to the yolks, whisking continuously to temper them. Once combined, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

3. 3

   Cook the Mixture

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

4. 4

   Cool and Flavor

   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.

5. 5

   Churn the Gelato

   Once the mixture is well 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 before serving.