Gelato Recipe

Time5h

Serves8

Italian-style ice cream

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Ingredients

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1
Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.
2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
3
Temper the Egg Mixture
Slowly pour the hot milk and cream mixture into the egg yolk and sugar mixture while whisking continuously to prevent the eggs from scrambling.
4
Cook the Custard
Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (around 170°F or 77°C).
5
Cool the Custard
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

6
Churn the Mixture
Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7
Add Flavorings (if desired)
If you want to add cocoa powder, fresh fruit, or nuts, fold them into the gelato base gently during the last few minutes of churning.
8
Transfer to a Container
Transfer the gelato to an airtight container and smooth the top with a spatula.
9
Freeze the Gelato
Cover the container and freeze for at least 4 hours or until firm. Let it sit at room temperature for a few minutes before scooping.