Classic Gelato Base Recipe

In a medium saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve.

In the bowl of a stand mixer, or in a large mixing bowl if you’re using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed).

With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated.

Pour the milk and egg mixture back into the saucepan, place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.

Remove from the heat. Let cool to room temperature, then refrigerate for a few hours, or preferably overnight to make sure the custard is very cold before you pour it into the ice cream maker.

Pour the custard through a fine mesh strainer into the bowl of an ice cream maker (straining the mixture will ensure a silky smooth gelato). Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.

STORAGE: Transfer the gelato to an airtight containerand freeze until firm, at least two hours.Classic gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my pro tip is: enjoy it as quickly as possible after churning.

SERVING: Always take gelato out to room temperature for 15 to 20 minutes before serving to soften it and make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.

MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk.

MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.