Italian Gelato Recipe

Instructions

To Make The Custard:

1. First, warm the milk in a large saucepan and add 1 teaspoon of vanilla extract, 2 teaspoons of sugar, and the milk powder. Keep stirring until it's well mixed.
2. Lower the heat and let it simmer for 5 minutes. Remove from the heat and leave it to infuse. Meanwhile, prepare the remaining ingredients.
3. Place the egg yolks into a bowl for a stand mixer and add the remaining vanilla extract and sugar. Whisk the eggs for 10 minutes or until the eggs are light, and fluffy.
4. Put the custard into a bowl and place it in the freezer or chill the bowl with ice cubes.
5. Gently reheat the milk mixture until warm. Make sure not to boil the milk to avoid curdling.
6. Carefully pour the warm liquid slowly over the beaten eggs with the mixer running on medium speed.
7. Pour the custard back into the pan and place over low heat. Keep on stirring slowly and gently until the mixture is thick enough to coat the back of a spoon.
8. Pour the custard into the chilled bowl and stir again until the custard is cold.

To Make By Hand:

1. Pour the gelato into a plastic tub with a fitting lid and place it in the freezer for 30 minutes.
2. Take the custard out after freezing and beat it with a fork, whisk, or a hand mixer so the custard gets a smooth consistency. Do this 3 or 4 times every 30 minutes.
3. Store the gelato in a tub with a lid that fits and place it in the freezer
4. Get the gelato from the freezer 10 minutes before serving.

To Use An Ice Cream Machine:

1. Get a sheet of greaseproof paper and cut it into a circle. Put the circle on the top of the custard to prevent a membrane from forming. Put the custard into the fridge for 3 to 4 hours or even overnight.
2. Churn the custard into an ice cream machine and follow the manual.