Gelato

In a medium saucepan, heat milk and cream over medium-low heat until it begins to simmer around the edges (do not boil).

Meanwhile, in a heatproof bowl, whisk together egg yolks, sugar, and salt until pale yellow and slightly thickened.

Very slowly pour about 1 cup of the hot milk mixture into the egg mixture while whisking constantly - this is called tempering and prevents your eggs from becoming scrambled (which would be a tragic end to our gelato journey).

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175°F/80°C on a thermometer).

Remove from heat and stir in vanilla extract or vanilla bean seeds. If adding chocolate, whisk in cocoa powder now.

Pour the custard through a fine-mesh strainer into a clean bowl.

Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming - nobody wants custard skin in their gelato!

Refrigerate until completely chilled, at least 4 hours or overnight.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions (usually 20-25 minutes).

In the last few minutes of churning, add any mix-ins like fruit puree or chopped nuts.

Transfer to a freezer-safe container, press a piece of parchment paper directly on the surface, and freeze for at least 2 hours to firm up before serving.