• 480 ml whole milk
• 120 ml double cream
• 10 ml pure vanilla extract
• 6 large egg yolks
• 150 g caster sugar
• Ice cubes and cold filtered water for an ice-bath, as needed
  

1. Heat the dairy. In a medium saucepan, gently heat the milk, cream and vanilla until a thermometer reads 70 °C (just steaming). Take off the heat.
2. Make the custard base. In a heatproof bowl, whisk the egg yolks with the sugar for about 1 minute until pale and ribbon thick. Slowly pour the hot milk mixture over the yolks, whisking constantly.
3. Cook to thicken. Return the mixture to the pan and stir over medium-low heat with a silicone spatula until it coats the back of the spatula and reaches 77 – 80 °C (about 3–5 minutes). Do not let it boil.
4. Chill quickly. Set the pan into a larger bowl filled with ice cubes and a little cold filtered water. Stir for a few minutes to take the heat out, then pour the custard into a 1 litre loaf tin or freezer-safe dish. Leave at room temperature for 30 minutes.
5. Freeze and whisk. Transfer to the freezer. Every 30–40 minutes, whisk the mixture vigorously, scraping the edges into the centre. Repeat three to four times; after about 5–6 hours the gelato should be firm but scoopable and the whisk will no longer move easily through it.
6. Serve. Let the gelato sit at room temperature for 5 minutes, then scoop into cones or bowls.

Storage

Keep in an airtight container in the freezer for up to 6 months. If making ahead, the custard base can rest in the fridge overnight before freezing.

Note

Feel free to infuse the same base with cocoa, coffee, fruit purée or nut pastes—simply whisk your chosen flavouring into the custard before freezing and follow the method as written.