In a medium saucepan, combine the milk and salt. Heat the milk over medium heat until bubbles form around the edges of the pan. Set aside 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 cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly chilled.
In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Reprinted with permission from Gelato!: Italian Ice Creams, Sorbetti and Granite by Pamela Sheldon Johns. Copyright 2000. Ten Speed Press, Berkeley, CA.
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