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Ingredients
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Base Ingredients
Flavor Variations
Method
Base Preparation
- 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 warm but not boiling, stirring occasionally.
- 2
Whisk the Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
- 3
- 4
Cook the Mixture
Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- 5
Add Vanilla Extract
Remove from heat and stir in the vanilla extract. Allow the base to cool to room temperature.
- 6
Chill the Base
Cover the saucepan and refrigerate for at least 4 hours or overnight until completely chilled.
Flavoring and Churning
- 7
Prepare Flavor Variations
For chocolate gelato, whisk in cocoa powder. For strawberry gelato, fold in pureed strawberries. For pistachio gelato, mix in chopped pistachios. For coffee gelato, add coffee grounds.
- 8
Churn the Gelato
Pour the chilled gelato base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 9
Freeze the Gelato
Transfer the churned gelato into an airtight container and freeze for at least 2 hours to firm up before serving.
