Gelato

Prepare the Base

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.

Mix the Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

Temper the Eggs

Gradually pour a small amount of the hot milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Slowly add the tempered egg mixture back into the saucepan with the remaining milk and cream, stirring constantly.

Cook the Mixture

Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Cool and Add Flavor

Remove the saucepan from heat and stir in the vanilla extract.

Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Churn the Gelato

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze the Gelato

Transfer the churned gelato to an airtight container and freeze for at least 2 hours, or until firm.

Serve