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

Prepare the Base

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

Whisk Egg Yolks

Slowly pour the warm milk mixture into the egg yolk mixture while whisking continuously to temper the yolks.

Combine Mixtures

Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Cook the Mixture

Remove from heat, stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature.

Add Flavor

Refrigerate the mixture for at least 4 hours or overnight until completely chilled.

Chill

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn

Transfer the gelato to a container and freeze for at least 2 hours to firm up before serving.

gelato

Recipe information

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