Gelato

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 10 mins In a medium saucepan, combine milk and heavy cream. Heat over medium heat until small bubbles form around the edges (do not boil). Remove from heat. (10 minutes)

Recipe View 5 mins In a large bowl, whisk together egg yolks and sugar until pale and frothy. (5 minutes)

Recipe View 2 mins Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. (2 minutes)

Recipe View 15 mins Return the combined mixture to the saucepan. Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Be careful not to overheat; the mixture should thicken enough to leave a clear trail when you run your finger across the back of the spoon. If you see any signs of curdling, immediately remove from heat. (10-15 minutes)

Recipe View 5 mins Pour the mixture through a fine-mesh sieve or strainer into a clean bowl to remove any cooked egg particles. (5 minutes)

Recipe View 2 hrs Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight. (2+ hours)

Recipe View 25 mins Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. (20-30 minutes)

Recipe View 2 hrs Transfer the gelato to a freezer-safe container and freeze for at least 2 hours to allow it to fully harden before serving. (2+ hours)