Gelato Recipe

Preparation

1. 1

   Prepare the Base

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

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.

3. 3

   Temper the Egg Yolks

   Gradually add a small amount of the warm milk mixture to the egg yolks, whisking continuously to temper the eggs. Slowly pour the egg yolk mixture back into the saucepan with the rest of the milk mixture.

4. 4

   Cook the Mixture

   Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.

5. 5

   Cool and Flavor

   Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl, cover, and refrigerate until completely chilled (about 4 hours or overnight).

6. 6

   Churn the Gelato

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

7. 7

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.