Gelato

🔥 Prep

• Measure 500 ml milk.
• Measure 150 g sugar.
• Measure 200 ml cream.
• Measure 1 tsp vanilla extract.
• Ensure the ice‑cream maker’s freezer bowl is frozen solid (at least 24 h before use).

🔥 Cook

• 1. Pour the 500 ml milk into a saucepan and add the 150 g sugar, then heat over medium heat, stirring constantly, until the sugar dissolves completely, about 3‑4 minutes.
• 2. Remove the saucepan from heat and stir in the 200 ml cream and 1 tsp vanilla extract until the mixture is smooth.
• 3. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours (or until thoroughly chilled).
• 4. Pour the chilled mixture into the frozen bowl of the ice‑cream maker and churn on medium speed for 20‑25 minutes, or until the gelato reaches a soft‑serve consistency.
• 5. Transfer the gelato to an airtight container, smooth the surface, and freeze for minimum 2 hours to firm up before serving.

🔥 Serve

• Scoop the gelato into chilled dessert bowls or glasses.
• Garnish with fresh berries, a drizzle of honey, or a sprinkle of crushed nuts if desired.
• Serve immediately alongside a biscotti or a slice of cake for an authentic Italian treat.