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| |
| Milk (Whole) |
8 ounces |
| Half & half |
16 ounces |
| Sugar (Granulated) |
4 ounces |
| Eggs (Large) |
3 |
| Vanilla Extract |
1 teaspoon |
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| Combine the milk and half & half together in a saucepan.
Heat carefully to 175°F stirring frequently. Using a wire whip mix eggs and sugar together until smooth. When the milk is at temperature, slowly pour a small
portion of the hot milk into the egg mixture while stirring vigorously. Return the warm egg mixture
into the hot milk, stir constantly until it reaches 175°F. Be careful not to cook beyond this point,
mixture should coat the back of a spoon. |
| Pour into a clean container, cover and chill to 40°F or colder. Overnight works best. |
| Assemble freezer bowl on ice cream maker, following manufacturers directions. Add the chilled base and freeze to desired consistency. |
| Move to a pre-chilled storage container, cover and place in your freezer for several hours or overnight in order for the gelato to ripen. |
| To soften, move to the refrigerator for a period of time before serving. Shown here served in a single dip. |
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