Gelato base

Updated at: Sat, 06 Jan 2024 23:27:17 GMT

Step 1

Combine the milk and cream in a medium saucepan. Cook over medium-low heat until bubbles form around the edges, and the temperature reaches 170ºF.

Step 2

Meanwhile, add the egg yolks and sugar to a deep bowl. Whisk until the yolks become thick, airy and pale yellow.

Step 3

Slowly whisk in the hot milk mixture (do not rush this process, called tempering, or else your eggs will curdle). This is now your custard base.

Step 4

Pour the custard back into the pot. Cook over low heat, stirring constantly with a wooden spoon, until the custard becomes just thick enough to lightly coat the back of the spoon, about 10 minutes.

Step 5

Pour the custard through a sieve to strain out any bits.

Step 6

Fill a very deep bowl with ice and cold water. Nestle the bowl with the custard on top, and stir to quick cool the custard. Transfer to a glass jar, and chill overnight before using as a base to make your gelato.

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