Gelato

I'm not sure, maybe we've posted other gelato recipes here before, but this one worked very well, so I'm just going to go ahead and post it.

Ingredients
3c whole milk
3/4c sugar
6 egg yolks
add-ins

Combine 1.5c milk, the sugar, and the egg yolks in a medium-sized sauce pan. Whisk together and cook over low heat until it coats the back of a metal spoon, being careful not to cook the egg. When it's done, take it off the heat and add the rest of the milk (to cool it down rapidly so it halts the cooking). Pour through a fine-mesh sieve (just to be on the safe side). Stir in any add-ins you might have. We had some chocolates that had bloomed a while back, and we chopped them up and stirred them in. You can also add citrus zest, vanilla, cinnamon, whatever. Cover and chill for at least 4 hours. Process in an ice cream machine, then freeze. Makes about a quart of ice cream.

Thoughts: Because this recipe uses whole milk instead of half-and-half or cream, it's a little more solid at freezer temperatures, meaning that you have to let it thaw a minute before you can really serve it. However this comes with the benefit that the flavors really come through. The high fat content of half-and-half or cream tends to mute the flavors you add. Whole milk doesn't have that problem. I would use this recipe again. Other thoughts: maybe in the future I would consider the use of a double-boiler to make the custard base? Just a thought.

Disaster Index: 1/10