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["YOU'LL NEED A SEE-THROUGH, MICROWAVABLE PLASTIC CONTAINER WITH AN AIR-TIGHT LID AND SIDES SUBSTANTIALLY HIGHER THAN TWO CUPS OF LIQUID WILL LIKELY SCALE IN THE MICROWAVE WHEN BOILING!", "", "1. Combine everything in a mixer with the whisk attachment or mix in a blender. Make sure the sugar and eggs and flavoring are completely beaten into the half and half.", "2. Pour the mixture (with the sugar and flavoring) into the microwavable container.", "3. Put a 6 to 10 minutes on the microwave and carefully watch the mixture to see when it starts to boil, then stop the microwave. YOU NEED TO KILL ANY BACTERIA IN THE EGGS IN THIS STEP, BUT THAT'S ABOUT IT.", "4. Remove the mixture from the microwave and stir it enough to eliminate any ""skin"" that may form on the top as it cools.", "5. Put it in the refrigerator until it is cool/cold, so you don't put an extremely hot fluid into your freezer and inadvertently melt other products.", "6. Let the gelato freeze for 24 hours in your freezer, stirring the stuff every few hours while you're awake to improve the texture. It should come to the texture you'd expect for gelato, not a frozen brick, like grocery store ice cream, but solid in an easily scoop-able sort of way. (No gross, candy toppings required.)", "", "OF COURSE, IF YOU WANT A FINER TEXTURE (smaller ice crystals), YOU CAN USE AN ICE CREAM MAKER IN THE USUAL WAY AFTER THE MIXTURE HAS COOLED IN YOUR REFRIGERATOR... PROBABLY A VIABLE STEP IF YOU'RE TRYING TO IMPRESS COMPANY. I DON'T BOTHER FOR MYSELF."]
