Gelato Recipe

Time4h

Serves6

Italian ice cream in various flavors.

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Ingredients

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1
Heat Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.
2
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is thick and pale in color.
3
Temper the Egg Mixture
Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Gradually add the rest of the milk mixture while whisking.
4
Cook the Mixture
Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. This can take about 5-10 minutes.
5
Add Vanilla Extract
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
Add Flavoring
Once the base is chilled, choose your flavoring. For chocolate gelato, whisk in cocoa powder. For fruit gelato, fold in the fruit puree. For hazelnut flavor, mix in Nutella. For coffee gelato, stir in coffee grounds.

7
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.
8
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours to firm up before serving.