Gelato Recipe

Time3h

Serves4

Italian ice cream available in various flavors.

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Ingredients

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1
Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to simmer, stirring occasionally to prevent scorching.
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 thick.
3
Temper the Egg Mixture
Slowly pour about a cup of the hot milk mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.
4
Combine and Cook
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
5
Cool and Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

6
Incorporate Flavors
Once the base is chilled, divide it into portions if you want to create different flavors. For fruit gelato, blend the fruit into a puree and mix it into the chilled base. For chocolate gelato, melt the chocolate and stir it into the base. For coffee gelato, mix in the brewed coffee.
7
Churn the Gelato
Pour the flavored mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
8
Freeze and Serve
Transfer the churned gelato to a container and freeze for at least 2 hours to firm up before serving. Serve in bowls or cones.