About this recipe:The following recipe will show you how to make the basic gelato (Italian ice cream). To this, you can add the flavourings of your choice. Add vanilla beans, ground hazelnuts, unsweetened cocoa or coconut flakes - the choice is limited only by your imagination.
250ml double cream
4 egg yolks
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In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve into a bowl. Cover and chill for several hours or overnight.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a sealed container and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.