Gelato Recipe

Make the Base

In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves. Do not bring to a boil.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly to temper the eggs.

Combine Mixtures

Pour the egg yolk mixture back into the saucepan with the milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Cool and Chill

Remove from heat and stir in the vanilla extract and a pinch of salt. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Add Flavorings

For Vanilla Gelato: proceed to churn the base directly. For Triple Berry: blend the fresh berries and add to the chilled base before churning. For Coconut Stracciatella: add the shredded coconut and chocolate shavings to the base before churning.

Churn the Gelato

Pour the gelato base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

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