2 cups LDF whole milk
1 cup LDF cream
4 egg yolks
½ cup sugar
In a medium saucepan, mix milk and cream.
Warm until foam forms around the edges.
Remove from heat.
In a large bowl, beat the egg yolks and sugar
until frothy. Gradually pour the warm milk
into the egg yolks, whisking constantly. Return
mixture to saucepan; cook over medium heat,
stirring with a wooden spoon until the mixture
gels slightly and coats the back of the spoon.
If small egg lumps begin to show, remove
from heat immediately.
Pour the mixture through a sieve or fine strainer
into a bowl. Cover, and chill for several hours
or overnight.
Pour the mixture into an ice cream maker,
and freeze according to the manufacturer’s
instructions. Transfer to a sealed container,
and freeze until firm. If the gelato is too firm,
place it in the refrigerator until it reaches the
desired consistency.
From: allrecipes.com/Recipe/Gelato/Detail.aspx
Mooo News 2007
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