“latest Scoop” Gelato Recipe

Make the Base

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

Temper the Eggs

In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan, stirring continuously.

Cook the Mixture

Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in the vanilla extract.

Cool the Base

Pour the mixture into a bowl and let it cool to room temperature. Then, cover and refrigerate until completely chilled (at least 4 hours or overnight).

Churn the Gelato

Once chilled, churn the base in an ice cream maker according to the manufacturer's instructions. If using seasonal fruit puree, add it during the last few minutes of churning.

Add-ins

If desired, fold in chocolate chips or swirls during the last minute of churning.

Freeze

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