House Made Gelato Recipe

Prepare the Milk and Cream Mixture

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

Mix Sugar and Egg Yolks

In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

Temper the Egg Mixture

Slowly pour about half of the warm milk and cream mixture into the egg yolks while whisking constantly to temper the eggs. This prevents the eggs from scrambling.

Combine Mixtures

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

Cool the Base

Remove the saucepan from heat and stir in the vanilla extract. Let the gelato base cool to room temperature, then refrigerate until completely chilled, about 4 hours or overnight.

Add Flavoring

Once the gelato base is chilled, stir in your chosen flavoring (e.g., melted chocolate, pistachio paste, or fruit puree) until well combined.

Churn the Gelato

Pour the flavored gelato base into an ice cream maker and churn according to the manufacturer's instructions, typically around 20-30 minutes, until it reaches a soft-serve consistency.

Freeze to Firm Up

Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm. Serve and enjoy!