| Step: 1 | For the basic gelato
Bring the milk, all but 1/2 cup, to a boil in a stainless steel saucepan (do not use an aluminum container), adding a pinch of salt. Remove from the fire. Whip the egg yolks with the sugar in a bowl. Add the cold 1/2 cup of milk, and then add the hot milk a little at a time. Put the mixture in a pot on the fire and cook over very low heat for 20 mins, stirring constantly. Do not allow to boil. When the mixture starts thickening, pour it into a bowl and cool, stirring frequently. Strain through a fine sieve. Once entirely cooled, put the mixture in an ice-cream machine or gelato machine and churn until it reaches the proper consistency.
Note:Churning time varies depending on the ice-cream machine used. An ice-cream freezer holds a temperature just below freezing.
GELATO ALLA VANIGLIA
Vanilla Ice-cream
Use the same ingredients as in the basic recipe, adding a vanilla pod (bean) to the warm milk.
For the chocolate gelato
Break the chocolate into chunks pieces, and melt over a low heat. When melted, add the milk, cream and vanilla pod. Bring near to a boil, stirring constantly. Thoroughly whip the egg yolks with the sugar, add to the milk and cream and continue to cook as in basic recipe.
When the mixture is ready, pour it into a bowl and cool, stirring occasionally.
When the resulting mix is cool, strain through a sieve, if necessary. Put it in the ice-cream machine and churn.
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