How to make it
7 steps. Take it one step at a time.
Combine the milk and cream
In a medium saucepan, combine the milk and cream. Heat over medium heat until it begins to simmer (do not let it reach a full boil).
5 minWhisk together the egg yolks and sugar
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
Slowly temper the egg yolks
Slowly temper the egg yolks by drizzling in a small amount of the hot milk mixture while whisking constantly. Once the yolks are warm, pour the entire yolk mixture back into the saucepan with the remaining milk.
Cook the mixture
Cook the mixture over low heat, stirring constantly with a wooden spoon, until it reaches 175°F (79°C) or is thick enough to coat the back of the spoon. Remove from heat immediately.
5 minStir in the vanilla extract and salt
Stir in the vanilla extract and salt. Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or overnight.
4 hrPour the chilled custard
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, typically for 20-30 minutes, until it reaches a soft-serve consistency.
25 minTransfer the gelato
Transfer the gelato to a container and freeze for another 2-4 hours to firm up before serving.
2 hr
A little kitchen wisdom
Ensure your ice cream maker bowl is frozen for at least 24 hours before starting. For the best texture, serve the gelato slightly warmer than traditional ice cream (around 10-15°F or -12 to -9°C).
