Gelato Recipe

Step 1: Combine Milk and Cream

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until just simmering. Do not let it boil.

Step 2: Whisk Egg Yolks

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

Step 3: Temper the Eggs

Slowly pour about a cup of the hot milk mixture into the egg yolks while whisking continuously. This will temper the eggs and prevent them from scrambling.

Step 4: Combine Mixtures

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Stir continuously over medium heat until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Step 5: Add Flavor

If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture. If using vanilla extract, add it now. Remove from heat.

Step 6: Chill the Base

Strain the mixture through a fine-mesh sieve into a bowl to remove any solids. Cover with plastic wrap and refrigerate until completely chilled (at least 4 hours or overnight).

Step 7: Prepare Flavoring

If using chocolate, melt it gently in a microwave or double boiler. If using fruit puree, prepare it by blending your fruit until smooth.

Step 8: Combine Flavor with Base

Once the base is chilled, stir in the melted chocolate or fruit puree until well incorporated.

Step 9: Churn the Gelato

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20-30 minutes).

Step 10: Freeze the Gelato

Transfer the churned gelato into an airtight container and freeze for at least 2 hours until firm.