Gelato Sampler Recipe

Preparation

1. 1

   Make the Gelato Base

   In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat the mixture over medium heat until it is warm but not boiling, stirring occasionally.

2. 2

   Mix Egg Yolks

   In a bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thick.

3. 3

   Temper the Egg Yolks

   Slowly pour about a cup of the warm milk mixture into the egg yolks, whisking constantly to prevent the yolks from scrambling. Once combined, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

4. 4

   Cook the Mixture

   Continue to cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes.

5. 5

   Cool the Mixture

   Remove from heat and stir in the vanilla extract and salt. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until completely chilled, at least 4 hours or overnight.

6. 6

   Churn the Gelato

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

7. 7

   Freeze the Gelato

   Transfer the gelato to a lidded container and freeze for at least 2 hours until firm.