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Ingredients
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Base Ingredients
Flavor Variations (optional)
Method
Preparation of Gelato Base
- 1
Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, but do not let it boil.
- 2
Whisk Sugar and Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
- 3
- 4
- 5
Add Vanilla Extract
Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
- 6
Chill the Mixture
Cover the mixture and refrigerate for at least 4 hours, or overnight for best results.
Churning and Freezing
- 7
Churn the Gelato
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Add Flavor Variations (if desired)
If using cocoa powder, fresh fruit puree, or chocolate chips, fold them into the gelato during the last few minutes of churning.
- 9
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours, or until firm.