Gelato is a traditional Italian frozen dessert known for its rich flavor and silky smooth texture. It is denser and has less air than traditional ice cream, giving it an intense flavor.
In a saucepan, combine milk and cream. Heat over medium flame until it starts to simmer, then remove from the heat.
In a bowl, whisk together egg yolks and sugar until the mixture becomes pale and thick.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Transfer the mixture back to the saucepan and cook over low heat. Stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon.
Strain the custard through a fine sieve into a bowl and let it cool to room temperature. Stir in vanilla extract.
Cover and refrigerate the custard until completely chilled, at least 2 hours.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the churned gelato to an airtight container and freeze until firm, about 2-4 hours, before serving.
