To begin, place a medium saucepan over low heat and combine the milk and heavy cream. Heat the mixture slowly until it’s just below a simmer—do not let it boil. Stir occasionally to ensure the milk doesn’t scald at the bottom. This gentle warming process allows the dairy to blend smoothly with the flavours in the later steps.

In a large mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt. Whisk vigorously until the mixture becomes pale and thick, ensuring the sugar is fully dissolved. The result should be smooth and glossy, which will help create a creamy, consistent texture in the final gelato.

Once the milk and cream are warm, remove the saucepan from the heat. Gradually ladle a small amount of the hot milk into the egg yolk mixture, whisking constantly. This step, called tempering, prevents the eggs from curdling by gently warming them before they’re fully introduced to the hot liquid.

Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream, whisking continuously. Return the saucepan to low heat, stirring frequently with a wooden spoon or spatula. Cook the mixture until it thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Be careful not to let it boil, as this can cause the eggs to scramble.

Once thickened, remove the saucepan from the heat and stir in the vanilla extract (or vanilla bean seeds). If using a vanilla bean, let the mixture steep for a few minutes to fully infuse the flavour. For a silkier texture, you can strain the mixture through a fine mesh sieve into a clean bowl, removing any cooked egg particles or vanilla bean pieces.

Allow the mixture to cool slightly before covering it with plastic wrap. Press the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or preferably overnight. This chilling period is essential for developing the flavours and ensuring the custard churns smoothly in the ice cream maker.

Once the custard is fully chilled, transfer it to your ice cream maker and churn according to the manufacturer’s instructions, usually for 20-30 minutes. The gelato should reach a soft, creamy consistency. Gelato is churned more slowly than ice cream, allowing less air to be incorporated, resulting in its dense and rich texture.

Once churned, you can enjoy the gelato immediately for a soft-serve texture, or transfer it to an airtight container and freeze for 1-2 hours to firm up. Serve the gelato in small bowls or cones, and for added flair, garnish with fresh fruit, chocolate shavings, or a drizzle of olive oil for a savoury sweet twist.