Gelato

Gelato is a frozen, creamy Italian delicacy prepared with milk, heavy cream, and sugar. You may make dense creamy gelato at home with or without eggs (depending on taste), using a slow freezing/creaming process, usually with the use of an ice cream maker. Gelato is a great passion and a well ingrained tradition in Italy. Gelato is sold in various shops known as "Gelateria" and may be found in considerable quantities in all Italian cities, even the tiniest ones. They are there to help. Gelato is served in little cups or crunchy waffle cones, and you may have it while walking or quietly conversing. This is one of the most popular and well-liked habits in Italy, particularly on hot summer days.

Ingredients

• 4 medium egg yolks, 150 g (3/4 cup) of granulated sugar, 350 ml (1 ½ cup) of whole milk, 250 ml (1 cup) of heavy cream, A little grated lemon zest or vanilla extract (optional)

Instructions

• Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream. You can use a stand mixer or an electric hand mixer. You can even beat them by hand with a whisk, but you need more time and the result is not as perfect as with the electric mixer.
• Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes.