Gelato Scoops Recipe

Create the Base

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

Prepare the Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thick. Gradually pour in about half of the warm milk mixture, whisking constantly to temper the yolks.

Combine & Cook

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Cool & Flavor

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.

Churn

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

Freeze

Transfer the gelato to an airtight container and freeze for at least 2 hours before serving. For seasonal varieties, add flavorings or mix-ins during the churning process.