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Ingredients
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Base Ingredients
Flavor Variations (optional)
Method
Gelato Base Preparation
- 1
Heat Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling.
- 2
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.
- 3
- 4
Cook the Mixture
Return the combined mixture to the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- 5
Cool and Add Flavoring
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.
Churning and Freezing
- 6
Churn the Gelato
Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-30 minutes.
- 7
Add Flavor Variations
If desired, add cocoa powder, fruit puree, or chocolate chips during the last few minutes of churning.
- 8
Transfer to Container
Transfer the churned gelato to an airtight container and smooth the top. Cover tightly.
- 9
Freeze
Freeze the gelato for at least 2 hours before serving to achieve a firmer consistency.