Recipe Instructions:
2 cups (16floz/450ml) whole milk
4 large egg yolks , room temperature
¾ cup (6oz/170g) granulated sugar
1 cup (8floz/225ml) heavy whipping cream (36%)
¾ teaspoon salt
2 teaspoons vanilla extract
How to make Plain Gelato Base:
In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously. Pour this custard back into the same saucepan and place over low heat.
Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle. (See tips above about saving curdled custard.)
Pour the mixture through a fine sieve into a clean bowl and let cool down at room temperature, stirring every 5 minutes or so. Add in salt and vanilla to the custard and mix. To cool the custard quickly place the custard in an ice bath (see video above). Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
When the custard base is cold begin to whip the cream on high speed until stiff peaks form.
Gently fold the custard base into the whipped cream until smooth and thickened. Don't beat or you will deflate the whipped cream.
