Gelato Recipe

Time3h

Serves6

Italian ice cream available in various flavors.

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Ingredients

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1
Combine Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling.
2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
3
Temper the Egg Mixture
Slowly pour about one cup of the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4
Combine and Thicken
Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
5
Add Flavoring
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool completely, then refrigerate for at least 2 hours.

6
Churn the Mixture
Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions (typically about 20-25 minutes).
7
Add Flavor Additions
During the last few minutes of churning, add any optional flavor additions such as chocolate syrup, fresh berries, mint leaves, or chopped pistachios.
8
Transfer to Container
Transfer the churned gelato into an airtight container. Smooth the top with a spatula.
9
Freeze Until Firm
Cover the container with a lid and freeze for at least 4 hours or until the gelato is firm.