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Colette & Cassi's Country Kitchen!

ITALIAN GELATO

2 cups whole milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar

For the best results, follow these instructions precisely: In a medium saucepan, mix milk and cream. Cook over low heat until foam forms around the edges. Remove from heat and set aside. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking by hand 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, following 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.

Makes 1 quart.

Variations: Add real vanilla extract, shaved chocolate or your favorite fruits.