Gelato Scoop Recipe

Preparation Steps

1. 1

   Prepare the Base

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

2. 2

   Mix Sugar and Egg Yolks

   In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and creamy.

3. 3

   Temper the Egg Yolks

   Slowly pour a small amount of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the yolks. Gradually add the rest of the milk mixture, continuing to whisk.

4. 4

   Cook the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

5. 5

   Add Flavorings

   If making vanilla gelato, stir in the vanilla extract. For chocolate gelato, whisk in the cocoa powder until fully dissolved.

6. 6

   Chill the Mixture

   Pour the mixture into a bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.

7. 7

   Churn the Gelato

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

8. 8

   Freeze and Serve

   Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving. Scoop and enjoy!