Gelato Recipe

Instructions for Making Gelato

1. 1

   Prepare the Base

   In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it starts to steam but does not boil.

2. 2

   Whisk Egg Yolks and Sugar

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

3. 3

   Temper the Egg Mixture

   Slowly pour about 1 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.

4. 4

   Combine and Cook

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

5. 5

   Chill the Mixture

   Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

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 an airtight container and freeze for at least 2 hours before serving.