Gelato Of The Day Recipe

Desserts

1. 1

   In a medium saucepan, combine the milk, cream, sugar, and salt. Heat over medium, stirring until the sugar dissolves and the mixture is warm (do not boil).

2. 2

   In a separate bowl, whisk the egg yolks until smooth.

3. 3

   Slowly ladle about a cup of the warm milk mixture into the yolks while whisking constantly to temper the eggs.

4. 4

   Return the tempered yolks to the saucepan with the remaining milk mixture. Cook over low to medium heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon (170-175°F / 77-80°C). Do not boil.

5. 5

   Remove from heat. Stir in vanilla extract.

6. 6

   Pour the custard through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then refrigerate at least 4 hours or overnight until completely cold.

7. 7

   Churn in an ice cream maker according to manufacturer instructions until thick but still scoopable.

8. 8

   Transfer to a freezer-safe container and freeze for at least 2 hours to set. Serve as Gelato with a smooth, scoopable texture.