Gelato

Ingredients

• Whole milk 500 ml
• Heavy cream 150 ml
• Sugar 130 g
• Egg yolks 4
• Vanilla extract 1 tsp

Instructions

1. 1

   Warm the milk and cream in a saucepan until steaming but not boiling.

2. 2

   Whisk the egg yolks with the sugar until pale, then temper in the warm milk mixture.

3. 3

   Return everything to the pan and cook gently, stirring, until the custard coats the back of a spoon.

4. 4

   Strain the custard, stir in the vanilla, and cool it over an ice bath.

5. 5

   Chill the base thoroughly in the fridge for at least 4 hours.

6. 6

   Churn in an ice cream maker until thick and creamy.

7. 7

   Transfer to a container and freeze for 1 to 2 hours until scoopable.