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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparing the Base
- 1
Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it is warm but not boiling, stirring occasionally.
- 2
Whisk the Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
- 4
Cook the Mixture
Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- 5
Add Vanilla
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Flavoring and Chilling
- 6
Add Flavoring
Once the base has cooled, add the fresh fruit puree or cocoa powder (if making chocolate gelato) and stir well to combine.
- 7
Chill the Base
Transfer the mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight to chill completely.
Churning and Serving
- 8
Churn the Gelato
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20-30 minutes).
- 9
Freeze the Gelato
Transfer the churned gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
- 10
Serve
Scoop the gelato into bowls or cones and enjoy your homemade creamy Italian ice cream!
