Creamy Italian-style gelato has a rich, intense flavour and a luxurious texture. This recipe will tell you how to create gelato at home - no ice cream maker needed.
250ml double cream
100g caster sugar
4 egg yolks
Optional flavours: 150g ground hazelnuts, 2 scraped vanilla pods, 4 tbsp. unsweetened cocoa powder, 100g smooth strawberry puree
Put the milk and cream into a pan and bring to just under boiling point. Take off the heat.
Whisk together the egg yolks and sugar until pale and fluffy. Gradually whisk in the hot milk until well combined, then return the mix to a clean saucepan. Cook over a low-medium heat, stirring constantly with a wooden spoon, until thick enough to coat the spoon. Pour through a sieve into a bowl, cover and chill overnight.
Pour into a freezer-proof container and freeze for 3-4 hours. Stir every 1/2 an hour. Gelatos should be very thick and creamy, so you need to stir them more often. Serve your gelato when soft, but still firm and not melting.