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Ingredients
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Base Ingredients
Flavor Variations
Method
Preparing the Base
- 1
Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming, but do not boil.
- 2
Whisk 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
Continue to cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (approximately 5-7 minutes).
- 5
Add Vanilla and Salt
Remove the saucepan from heat. Stir in the vanilla extract and a pinch of salt. Allow the mixture to cool slightly.
Chilling and Churning
- 6
Chill the Base
Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours or overnight until completely chilled.
- 7
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
- 8
Add Flavorings (Optional)
If you are adding cocoa powder, fruit puree, chocolate chips, or Nutella, fold them into the gelato during the last 5 minutes of churning.
Freezing
- 9
Transfer to Container
Transfer the churned gelato to an airtight container. Smooth the top with a spatula.
- 10
Freeze
Cover the surface of the gelato with plastic wrap and freeze for at least 2 hours to firm up before serving.