Gelato

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
about 1 quart
Level:
Intermediate

Ingredients
  • 1 1/2 cups milk
  • 1 cup half-and-half
  • Dash fine salt
  • Whole spices and/or fresh herbs, for steeping
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 6 large egg yolks
  • Assorted mix-ins, such as candy and/or nuts
Directions
  • Put the milk, half-and-half, salt and whatever flavors you are steeping with in a medium saucepan. Heat to a gentle simmer, remove from the heat and let steep for 30 minutes.

  • Whisk the sugar, vanilla and egg yolksin a medium bowl. Gradually strain in and whisk about half of the warm milk mixture into the eggs. Then, while whisking constantly, add the warmed eggs to the remaining milk mixture.

  • Return to the heat and cook the gelato base, stirring constantly with a wooden spoon, until thick and it coats a spoon, about 10 minutes. Transfer the mixture into a bowl set over an ice bath to stop the cooking and bring down the temperature.

  • Strain the mixture again through a fine strainer, pushing to extract all the liquid. Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions.

  • Fold in desired mix-ins once the gelato has finished spinning in the machine.Transfer to a container and freeze until solid and ready to serve.


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    This recipe is featured in:

    Worst Cooks in America