Gelato Artigianale Recipe

Preparation Steps

1. 1

   Prepare the Base

   In a saucepan, whisk together the milk, cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are light and frothy. Gradually add a small amount of the warm milk mixture to the egg yolks to temper them.

3. 3

   Combine Mixtures

   Slowly pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture, stirring constantly.

4. 4

   Thicken the Mixture

   Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10 minutes). Do not let it boil.

5. 5

   Cool and Flavor

   Remove from heat, stir in vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate until completely chilled (at least 4 hours or overnight).

6. 6

   Churn the Gelato

   Pour the chilled 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.