Gelato Recipe

Heat Milk and Cream

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

Whisk Egg Yolks and Sugar

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

Temper Egg Yolks

Slowly pour the hot milk and cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.

Cook Mixture

Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens enough to coat the back of a spatula (about 5-7 minutes).

Cool and Refrigerate

Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate until cold (at least 2 hours).

Divide Base

Divide the chilled base into three equal parts to create different flavors.

Prepare Strawberry Gelato

For strawberry gelato, mix in the pureed strawberries into one part and churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Prepare Dark Chocolate Gelato

For dark chocolate gelato, melt the chopped dark chocolate and mix it with another part of the base. Churn in the ice cream maker until soft-serve consistency.

Prepare Pistachio Gelato

For pistachio gelato, fold in the chopped pistachios into the last part of the base. Churn in the ice cream maker until soft-serve consistency.

Freeze Gelato

Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.

Serve Gelato

Scoop the gelato into bowls or cones and serve immediately. Enjoy your chef's selection of gelato!