Gelato Recipe

Combine Milk and Cream

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just steaming but not boiling. Remove from heat.

Whisk Sugar and Egg Yolks

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

Temper the Egg Mixture

Slowly pour about a cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from curdling.

Combine Mixtures

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 and coats the back of a spoon, about 10-15 minutes.

Add Vanilla

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for 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.

Incorporate Flavorings (optional)

If adding flavor variations, fold in the cocoa powder, fruit puree, chocolate chips, or nuts during the last few minutes of churning.

Freeze the Gelato

Transfer the churned gelato into an airtight container and freeze for at least 2 hours to firm up.

Serve

Scoop into bowls or cones and enjoy your homemade gelato!