Gelato Fiorentino

Ingredients

Whole milk

2 cups

Heavy cream

1 cup

Sugar

3/4 cup, divided

Egg yolks

4 large

Vanilla extract

1 tablespoon

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar (3/8 cup). Bring to a gentle simmer over medium heat, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks and the remaining sugar (3/8 cup) until the mixture is smooth and pale.
3. Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the yolks and prevent curdling.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-10 minutes). Do not allow it to boil.
5. Remove from heat and stir in the vanilla extract, mixing well.
6. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight for the best flavor development.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Transfer the gelato to a lidded container and freeze for at least 2 hours to firm up before serving.