Gelato Recipe

Instructions

1. 1

   Prepare the Gelato Base

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

2. 2

   Mix Egg Yolks

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

3. 3

   Combine Mixtures

   Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low heat until the mixture thickens and coats the back of a spoon. Do not let it boil.

4. 4

   Add Flavorings

   Remove from heat and stir in the vanilla extract and sassafras extract. Let the mixture cool to room temperature.

5. 5

   Chill the Mixture

   Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.

6. 6

   Churn the Gelato

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the chopped panettone and sesame brownie.

7. 7

   Freeze

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