Gelato Base I

This is one of two Gelato Bases that I often make and flavor slightly over Gelato Base II. See also experimenting with gelato bases. 

Gelato Base I

5 egg yolks

1 2/3 cups milk*

2/3 cup heavy cream*

1/2 cup sugar**

*I often buy half and half and substitute with 1 1/3 cups half and half and 1cup of milk

**Depending on what other flavoring you are adding you can cut this in half

1. Beat the sugar and egg yolks together until frothy, about 2 minutes (I just do this by a hand with a fork)
2. Heat the milk and cream in a medium sized pan over medium heat until it comes to a boil. Stir often to make sure the milk doesn't cook.
3. Temper the eggs first by slowly adding spoonfuls of the hot milk mixture to the eggs and sugar, stirring constantly. This step ensures that the eggs don't get cooked as they are added to the hot milk
4. Once you about 1/3 of the milk has been incorporated into the eggs and sugar, pour the mixture into the rest of the cream. 
5. Heat the custard mixture (still on medium heat) until it reaches 170F. 
6. Remove from heat, and cool, first on the counter and then in the refrigerator until completely cool. I generally like to leave this overnight.
7. Churn according to your ice cream maker manufacturer's instructions. For the Cuisinart, 20-25 minutes is generally sufficient.