Gelato Recipe

Preparation Steps

1. 1

   Prepare the Base

   In a saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to steam, but do not let it boil.

2. 2

   Whisk the Egg Yolks

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

3. 3

   Temper the Egg Yolks

   Slowly pour a small amount of the hot milk mixture into the yolk mixture while whisking continuously. This will temper the egg yolks. Gradually add the rest of the hot milk mixture to the yolks while whisking.

4. 4

   Cook the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens to a custard-like consistency, about 5-7 minutes. Do not let it boil.

5. 5

   Strain and Cool

   Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in the vanilla extract and a pinch of salt. Let it cool to room temperature, then refrigerate until chilled, about 2 hours.

6. 6

   Churn the Gelato

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, creamy consistency.

7. 7

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 2-4 hours until firm before serving.