VANILLA GELATO
2 c. milk
1 c. heavy cream
2 tsp. pure vanilla extract
4 egg yolks
½ c. sugar
Preparation
Mix milk, cream, and vanilla in a medium saucepan. Warm until foam forms around edges. Remove from heat. In large bowl, beat eggs yolks and sugar until frothy. Gradually pour in warm milk, whisking constantly. Return mixture to saucepan, cook over medium heat, stirring with wooden spoon until mixture gels lightly and coats back of spoon. Remove from heat immediately if small egg lumps start to form. Pour mixture through sieve or fine strainer into a glass bowl. Cover and chill for 2 hours to overnight. Pour mixture into ice cream maker and churn/thicken according to its instructions. After churned, transfer to freezer container and freeze until firm, at least 2 hours.
