Louise’s Italian Cafe Gelato Recipe

In a saucepan over medium heat, combine milk, heavy cream, and sugar. Warm until sugar dissolves and mixture is hot, but not boiling.

In a separate bowl, whisk egg yolks until light and frothy.

Slowly pour warm milk mixture into the egg yolks, whisking continuously.

Pour mixture back into the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon.

Remove from heat and stir in vanilla extract. Let cool to room temperature.

Transfer mixture into an ice cream maker and churn according to manufacturer’s instructions, until thick and creamy.

Transfer gelato to a container and freeze for at least 4 hours, until firm.

Serve topped with your favorite toppings.