Seasonal Gelato Recipe

Preparation

1. 1

   Making the Gelato Base

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

2. 2

   Whisking the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale in color. Gradually add about a cup of the warm milk mixture to the yolks, whisking continuously to temper the eggs.

3. 3

   Combining Mixtures

   Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

4. 4

   Cooling the Base

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

5. 5

   Churning the Gelato

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

6. 6

   Freezing

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