- 2 1/2 cups light cream
- 5 egg yolks
- 1/2 cup superfine sugar
Heat the cream until it is beginning to bubble, then cool slightly.
In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy. Beat the cooling cream gently into the eggs.
Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon. Remove the bowl and let it cool.
When the custard is completely cooled, pour into an ice cream maker and process according to the manufacturer’s directions or use the hand-mixing method. Stop churning when it is almost firm, transfer to a freezer container, and leave in the freezer for 15 minutes before serving, or until required.
This gelato is best eaten fresh, but it can be frozen for up to 1 month. Take out at least 15 minutes before serving to soften slightly.
- Light gelato
- Half & half gelato
- Buttermilk gelato
- Very rich gelato with ginger
- Clotted cream gelato