Gelato Artigianale

A traditional Italian ice cream that is rich, creamy, and less fat than regular ice cream. This recipe uses fresh milk, sugar, and eggs.

Ingredients - Serves 4

In a medium saucepan, combine the milk and half of the sugar. Bring to a simmer over medium heat.
In a separate bowl, whisk together the egg yolks and the remaining sugar until well combined.
Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract.
Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the gelato to a lidded container and freeze for at least 4 hours before serving.