Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups whole milk
  • Pinch salt
  • 2/3 cup sugar
  • 6 egg yolks
  • 2/3 cup heavy cream

Instruction

  • In a medium saucepan over medium heat, combine the milk and salt until bubbles form around the edges of the pan. Remove from the heat and cover to keep hot.
  • In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Return the mixture to the saucepan and gently cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, 6 to 8 minutes.
  • Have ready a large heatproof bowl filled halfway with ice water. Remove the pan from the heat and set it in the bowl of ice water. Stir for 2 minutes to cool the mixture slightly. Cover and refrigerate until thoroughly chilled, at least 2 hours.
  • In a large bowl, beat the cream until soft peaks form. Gently fold the whipped cream into the custard mixture. Transfer to a gelato or ice cream maker and freeze according to the manufacturer's instructions. If you prefer a stiffer texture, transfer the gelato to a resealable container and freeze for at least a couple hours prior to scooping and serving.