Gelato

Instructions

1. In a medium saucepan, combine the whole milk and heavy cream. Heat gently over medium heat, stirring occasionally, until the mixture is hot but not boiling. Be careful to not let it scorch.
2. In a separate bowl, whisk together the sugar and egg yolks until the mixture is pale and thick. This should take about 2-3 minutes. Be sure to mix well as this step will help thicken the gelato.
3. Slowly pour a small amount of the hot milk mixture into the egg mixture while constantly whisking. This process is called tempering and prevents the eggs from cooking too quickly.
4. Gradually add the rest of the milk mixture into the egg mixture, continuing to whisk steadily to keep the consistency smooth.
5. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 10 minutes. Do not let it boil as this may curdle the eggs.
6. Remove from heat and stir in the vanilla extract and a pinch of salt. This helps enhance the flavors.
7. Let the mixture cool at room temperature, then cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 25-30 minutes or until it reaches a soft serve consistency.
9. Transfer the gelato to an airtight container and freeze for at least 2 hours, or until firm. For best results, freeze for up to 4 hours.
10. Scoop the gelato into bowls and serve. For an extra touch, garnish with fresh fruit or a drizzle of chocolate sauce. Enjoy!