Gelato Recipe

Making Gelato

1. 1

   Prepare the Base

   In a medium saucepan, combine the milk, heavy cream, and half of the sugar (1.5 tablespoons). Heat over medium heat until the mixture is warm, but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks with the remaining sugar (1.5 tablespoons) until the mixture is thick and pale.

3. 3

   Temper the Egg Yolks

   Slowly pour a small amount of the warm milk mixture into the egg yolks, whisking continuously to temper them. Gradually add the rest of the milk mixture, whisking constantly.

4. 4

   Cook the Mixture

   Return the entire 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 Flavoring

   Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.

6. 6

   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.

7. 7

   Freeze

   Transfer the gelato to a lidded container and freeze for at least 4 hours before serving.