Classic Vanilla Gelato

Ingredients

• •1 cup whole milk
• •1 cup heavy cream
• •3/4 cup sugar
• •5 egg yolks
• •2 teaspoons vanilla extract
• •1 pinch salt

Directions

1. 1Heat milk and cream in a saucepan over medium heat until steaming, but do not boil.
2. 2Whisk egg yolks and sugar together in a bowl until pale and thick, about 2 minutes.
3. 3Slowly pour hot milk mixture into egg yolks while whisking constantly to temper the eggs.
4. 4Return mixture to saucepan and cook over low heat, stirring constantly, until it reaches 170°F and coats the back of a spoon (about 5 minutes).
5. 5Strain through a fine sieve into a bowl, stir in vanilla extract and salt, then cool to room temperature.
6. 6Refrigerate mixture for at least 4 hours or overnight until completely chilled.
7. 7Churn in an ice cream maker according to manufacturer's instructions, then freeze in an airtight container for at least 4 hours before serving.

💡 Gelato should freeze softer than standard ice cream because it contains less fat and air; over-churning can make the texture unexpectedly firm and buttery.

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