This recipe uses the texture enhancer egg yolk. It gives great improvement to the texture and result of the ice cream with the added benefit of being able to reduce the fat content. Gelato also uses slightly higher sugar content and lower fat content giving a softer finished ice cream with a dense, smooth texture.


  • 1/3 Cup Sugar
  • 2 Egg Yolks
  • 1 Cup Milk
  • 1/3 Cup Cream


Beat together the sugar and egg yolks until well combined. Mix in the milk and then the cream and place on the stove. Heat until the mixture reaches 175 degrees Fahrenheit or just when the mixture starts to thicken (do not boil and do not overheat as it can get an “eggy” taste). Chill before freezing in the refrigerator for a few hours or in a bowl sitting in an ice bath.