“dolcetti” Gelato Recipe

Prepare the Gelato Base

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

Mix Egg Yolks

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

Temper the Egg Yolks

Slowly pour the warm milk mixture into the egg yolks while whisking continuously. This will prevent the eggs from scrambling.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon.

Cool the Base

Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

Churn the Gelato

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

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 2 hours or until firm.