Gelato Recipe

Preparation

1. 1

   Prepare the Base

   In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking to temper them.

3. 3

   Combine Mixtures

   Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).

4. 4

   Strain and Cool

   Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract and a pinch of salt. Let it cool to room temperature, then refrigerate for at least 2 hours.

5. 5

   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.

6. 6

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm. Serve and enjoy your homemade gelato!