Gelato Recipe

Preparation

1. 1

   Prepare the Base

   In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved. Do not let it boil.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are light and frothy.

3. 3

   Temper the Egg Yolks

   Slowly pour about a cup of the warm milk mixture into the egg yolks while whisking continuously to temper them. Then, pour the egg mixture back into the saucepan with the remaining milk.

4. 4

   Cook the Mixture

   Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C).

5. 5

   Chill the Mixture

   Remove from heat and stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Gelato

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

7. 7

   Freeze

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