Time
180 min
Serving
4 persons
Calories
416
This gelato recipe is from my Italian mother-in-law. This basic recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate, or your favorite fruits. Experiment with desired flavors!
Ingredients
- milk: 2 cups
- heavy cream: 1 cup
- egg yolks: 4 piece
- sugar: 0.5 cup
Metric Conversion
Stages of cooking
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Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.
-
Beat egg yolks and sugar until frothy in a large bowl. Gradually pour the warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
-
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
-
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
