Gelato Recipe

Gelato Preparation

1. 1

   Prepare the Base

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

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.

3. 3

   Temper the Egg Yolks

   Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper. Gradually add the rest of the milk mixture to the egg yolks, whisking continuously.

4. 4

   Cook the Mixture

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

5. 5

   Cool the Base

   Remove from heat, stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate until chilled.

6. 6

   Churn the Gelato

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

7. 7

   Freeze the Gelato

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