Italian Dessert Recipes: Custard Gelato

Custard Gelato

(Makes 1-1/2 quarts)

"gelato di crema"

2-1/4 cups whole milk
Pinch of salt
2/3 cup sugar
6 egg yolks
2/3 cup heavy cream

In a medium saucepan, combine the milk and salt.

Bring to a simmer. Remove from heat, cover, and set aside.

In a blender or food processor, blend sugar and yolks until smooth and thick.

With the machine running, gradually add the hot milk.

Return the mixture to the saucepan and cook over medium heat.

Stir constantly for 6-8 minutes until the mixture begins to thicken.

Remove from heat and set in a bowl of ice water.

Stir for 2 minutes to cool the mixture.

Cover and refrigerate for at least 2 hours or overnight.

In a bowl, beat the cream until stiff peaks form.

Fold the whipped cream into the custard.

Transfer to an ice cream maker and freeze according to manufacturer's directions