Gelato

1. 1

   Put the milk, half-and-half, salt and whatever flavors you are steeping with in a medium saucepan.

2. 2

   Heat to a gentle simmer, remove from the heat and let steep for 30 minutes.

3. 3

   Whisk the sugar, vanilla and egg yolksin a medium bowl.

4. 4

   Gradually strain in and whisk about half of the warm milk mixture into the eggs.

5. 5

   Then, while whisking constantly, add the warmed eggs to the remaining milk mixture.

6. 6

   Return to the heat and cook the gelato base, stirring constantly with a wooden spoon, until thick and it coats a spoon, about 10 minutes.

7. 7

   Transfer the mixture into a bowl set over an ice bath to stop the cooking and bring down the temperature.

8. 8

   Strain the mixture again through a fine strainer, pushing to extract all the liquid.

9. 9

   Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions.

10. 10

    Fold in desired mix-ins once the gelato has finished spinning in the machine.Transfer to a container and freeze until solid and ready to serve.

No additional tips available.