Gelato Recipe

Gelato Preparation

1. 1

   Make the Base

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

2. 2

   Whisk Egg Yolks

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

3. 3

   Temper the Egg Yolks

   Slowly pour about 1 cup of the hot milk mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan with the remaining milk.

4. 4

   Cook the Mixture

   Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not let it boil.

5. 5

   Chill the Base

   Remove from heat and stir in the vanilla extract and salt. Pour the mixture into a bowl and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, or overnight.

6. 6

   Churn the Gelato

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Flavoring the Gelato

   Divide the base into three bowls. To one bowl, add cocoa powder for chocolate gelato. To another bowl, mix in crushed pistachios for pistachio gelato. The third bowl remains vanilla.

8. 8

   Freeze

   Transfer the gelatos into airtight containers and freeze for at least 4 hours to firm up before serving.