Gelato "Buon Talenti"

1. 1

   In a 2-quart heavy saucepan bring milk and about half of sugar just to a simmer, stirring until sugar is dissolved.

2. 2

   Have ready a large bowl of ice and cold water.

3. 3

   In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale.

4. 4

   Add hot milk mixture in a slow stream, whisking, and pour into saucepan.

5. 5

   Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170F.

6. 6

   (Do not let boil.)

7. 7

   Pour custard through a sieve into a metal bowl set in ice and cold water and cool.

8. 8

   Stir in cream and add liqueur.

9. 9

   Chill custard, covered, until cold and up to 4 hours.

10. 10

    Freeze custard in an ice-cream maker.

11. 11

    Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.