Gelato Recipe

Heat the Milk and Cream

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

Whisk Egg Yolks and Sugar

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

Temper the Egg Yolks

Slowly pour about half of the hot milk and cream mixture into the egg yolk mixture while whisking continuously to temper the yolks. This prevents them from scrambling.

Combine Mixtures

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Stir in a pinch of salt.

Cook the Mixture

Cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

Add Vanilla Extract

Remove from heat and stir in the vanilla extract.

Chill the Mixture

Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.

Churn the Gelato

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

Add Flavor Variations (optional)

If desired, fold in any optional flavor variations such as cocoa powder, fresh fruit puree, or chocolate chips during the last few minutes of churning.

Freeze the Gelato

Transfer the churned gelato to an airtight container and freeze for at least 4 hours to firm up before serving.