HOMEMADE ITALIAN GELATO in Tuscany, Italy (no ice cream maker)

Heat whole milk and heavy cream in a saucepan over medium heat until steaming, but not boiling.

Whisk together granulated sugar and egg yolks in a bowl until pale and thick.

Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove from heat and stir in salt and vanilla bean seeds.

If making chocolate gelato, whisk in cocoa powder until fully dissolved.

For fruit gelato, fold in fruit puree after removing from heat.

Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the gelato to a lidded container and freeze for at least 2 hours to firm up.

Serve in bowls or cones, garnished with chocolate chips, nuts, or a drizzle of caramel sauce.

Enjoy your homemade gelato!

Allergens